Dried Cauliflower
1.
Wash the cauliflower in advance, break it by hand into small flowers of suitable and even size, and then spread out for a long time to let the surface wilt, and set aside. Step 1 Blend the bowl of juice; add salt, monosodium glutamate, sugar, garlic chili sauce, fresh soy sauce and Shao wine in the bowl and mix thoroughly.
2.
Then add a little water and stir well for later use.
3.
Put a little oil in the pan and stir-fry the pork belly. When the pork is cooked out of oil, add the onion and ginger until fragrant, then add the mushrooms and fry for a few times.
4.
Pour in the pre-dried cauliflower and stir fry for one minute.
5.
Then cook in a bowl of juice, stir-fry and collect the juice over medium heat.
6.
After the soup is collected, add the green and red peppers and stir-fry well before being out of the pot.
Tips:
The characteristics of this dish: beautiful color, delicious flavor, slightly crispy taste, and simple preparation.
Tips;
1. It is better to dry the cauliflower in advance, so that it is easy to taste. Generally, let it dry for more than five hours.
2. The taste can be adjusted at will, such as spicy, spicy, salty, fishy, curry, etc.
3. The amount of juice in the bowl should be appropriate. If the amount of juice is too much, the cauliflower will taste bad when it is fried. The juice should be small but not too much. You can control the softness and hardness of the cauliflower by adding water during the frying process. Do not dry it. Stir fry.
This home-cooked dish "Dry Stir-fried Cauliflower" of the big stir-fry spoon is ready for your friends' reference!
