Griddle Cauliflower

Name: Griddle Cauliflower
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cauliflower; 50g Pork belly; 6 Garlic cloves; 1 tbsp Tempeh Chili Sauce; Some salt; Some oil; a little Chicken noodles; 2 tbsp Oyster sauce

by Easy to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Recently, a large number of cauliflowers are on the market, which is much cheaper than usual. The neighbor next door bought dozens of kilograms at once and thought: There are many people who like to eat cauliflower than me. I ran into her in the elevator one day and asked the reason of her curiosity. It turns out that their family airs dried cauliflower every year. I haven't figured out how to dry it. However, I have eaten dried cauliflower in the Hunan restaurant before. Although I don't know how to cook the dried cauliflower I remember, making it into a dry pot of cauliflower is a compromise. In fact, each taste has its own merits. They are all my favorite textures and flavors~ I also serve them in clay pot, and it is a warming dish on the table in cold winter. "

Ingredients

Griddle Cauliflower

1. Soak the cauliflower in brine for a while.

2. Slice the pork belly, flatten the garlic cloves and peel them, wash and slice the chili. Remove the tempeh chili sauce.

3. Fry the cauliflower into small florets with scissors, clean them and drain them.

4. Boil a pot of water, pour the cauliflower and blanch for about 3 minutes.

5. Pick it up and quickly brew it with cold water.

6. Heat the wok, stir-fry the pork belly to get the oil.

7. Add garlic cloves and sauté.

8. Pour the cauliflower and stir fry for a while.

9. Pour the tempeh chili paste and continue to stir fry.

10. Pour in the chili flakes. Stir fry cauliflower 9 mature.

11. Add salt and chicken powder.

12. Pour in oyster sauce, sprinkle onion, stir fry evenly.

13. Shovel it up, put it in a casserole, heat it on the stove (about 30 seconds), and serve it in the original pot.

Tips:
Cauliflower is also called cauliflower. Soaking it in salt water for a while can get rid of the bugs hidden in the cauliflower. You can blanch it for a shorter time if you like a crunchy taste, and it can be blanched for a longer time if you like to eat a soft and rotten taste.