Griddle Cauliflower
1.
Break the cauliflower into small petals, soak in light salt water for 10 minutes, then remove and set aside. The light salt water soaking is to make the cauliflower clean.
2.
Boil water, put the cleaned and broken cauliflower into small flowers and blanch it for a minute, then take it out and drain it immediately
3.
Take out the ice water to make the cauliflower more crispy
4.
Heat a pot with a little oil, add minced garlic, millet pepper, minced pork belly, stir-fry on low heat to get the fat, then add the bean paste and stir fry to get the fragrance.
5.
Then add cauliflower and stir fry
6.
Cook 1 spoon of cooking wine and 2 spoons of light soy sauce, half a spoon of sugar, 3 grams of salt, and 4 grams of cumin powder.
Tips:
1. Stir-fry the meat first to get the fat, add the bean paste and continue to fry the red oil on a low fire, the fire will be easy to paste.
2. I think cumin powder is the finishing touch. If you have barbecue material at home, you can replace it with barbecue material for better taste.
3. Soak the cauliflower in light salt water for half an hour. If you like to eat older ones, it will be easier to blanch them first.
4. The cauliflower will taste better after being blanched. It does not need to be stir-fried for too long, which will affect the taste.
5. When cauliflower is blanched, add some cooking oil and salt, the color of cauliflower will be brighter;
6. Put the blanched cauliflower in cold water and let it cool again. A cold and hot will make the cauliflower taste more crisp and refreshing. If it is blanched and cooled down naturally, the cauliflower will turn yellow due to the high temperature. , The taste will also be affected;
7. Because the meat slices contain a lot of fat, there is no need to add too much cooking oil. If the fat in the pork is forced out and then fried, the taste of the dishes will be improved a lot.
