Soy Sauce Pork Jerky Pot Cauliflower
1.
Wash the shimeji mushrooms, cut the organic cauliflower into small flowers, and wash
2.
Cut cooked soy sauce into thin slices, smash garlic, slice ginger, and cut scallions into sections
3.
After the water in the pot is boiled, add 2 grams of salt and pour the shimeji mushrooms into the blanching water.
4.
Pour the cauliflower and blanch it until the color changes and pick it up
5.
Add garlic and ginger slices in a hot pan and saute until fragrant
6.
Then pour in the soy sauce and stir fry until it's fragrant
7.
Add cooking wine
8.
Stir fry for a minute after adding the cauliflower
9.
Pour the shimeji mushrooms and stir-fry evenly
10.
After trying the taste, add light soy sauce and stir fry evenly
11.
Grind in black pepper and stir fry evenly
12.
After adding the shallots, the aroma of shallots comes out, then turn off the heat and bring out the pot
Tips:
1. Try to cut the cauliflower evenly in size, so as to avoid uneven raw and cooked.
2. Adding the right amount of salt when blanching water can reduce the nutrient loss of the ingredients and the color of the dishes will not change.
3. Try the taste first when adding light soy sauce. The soy sauce meat is salty. My taste is relatively light, so adjust it yourself.
