Stir-fried Cauliflower

Name: Stir-fried Cauliflower
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A Hair dish; several Little Red Hot Pepper; Some Minced Ginger and Garlic; Some Pork belly; Some oil; Some salt; Some Soy sauce

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

It's been a long time since I went out to eat. Do you miss the taste of the strong red sauce in the restaurant?
Close your eyes and think about it. If you can go out to eat, what kind of food do you want to eat the most?
Meimei is a Hunanese girl, and her favorite is the Hunan Restaurant. I miss the scorched and crispy dried cauliflower in the Hunan restaurant most.
The dried cauliflower at Hunan Restaurant is fragrant and crispy. It is a popular dish. Of course, the beer is even more powerful. Improper operation of cooking cauliflower at home can easily turn into stewed cauliflower. The taste is soft, or it is unsatisfactory. In fact, it is not difficult to make delicious dried cauliflower. Pay attention to this critical 30 seconds! Coupled with these few tips, you can also fry the restaurant with a crisp and delicious taste.
The choice of cauliflower is very important if you want to stir-fry the delicious dried cauliflower in the restaurant. Let’s make this dried cauliflower. It’s best to use pine cauliflower. Song cauliflower is also known as loose cauliflower, green stalk pine cauliflower, organic cauliflower and white noodles. Scattered cauliflower, organic cauliflower. It looks loose, but if it doesn't, just use ordinary cauliflower.
Cut the cauliflower one by one and make it a little smaller, so that it will be easier to fry, and it will also be easier to taste. The cauliflower must be drained so that it will have a charred taste.
Pine cauliflower is easier to cook, so you don’t need to blanch it. If you use ordinary cauliflower, the blanching time should be short. Let it cool in time and then drain it enough. Otherwise, it will be braised pork belly.
Cauliflower is rich in nutrients, has a thick plastid, with a water content of more than 90%, low calories and particularly rich vitamin content. Eating more cauliflower can strengthen the elasticity of blood vessel walls, making blood vessels healthier and less likely to rupture. Cauliflower is rich in vitamin C, which can enhance the liver's detoxification ability and reduce the occurrence of colds. Spring is the season when colds are high, so you can make this dish for your family.
Cauliflower is rich in vitamins, but it is not resistant to cooking. It is best to stir-fry quickly during cooking to maintain a crisp, fragrant and tender taste, so that nutrients will not be destroyed or lost. This dry stir-fried cauliflower is the best method for cauliflower, simple and delicious, let’s take a look!

Ingredients

Stir-fried Cauliflower

1. After the whole cauliflower is rinsed, use a knife to divide it into small flowers along the handle, soak in light salt water for 10 minutes, and drain the water for later use.

2. Mince the ginger and garlic, and cut the red hot pepper into circles.

3. Cut the pork belly into thin slices, pour it into a frying pan, and slowly stir-fry the fat over a low heat. If the meat is not fat enough, you can put a little oil in the pan and then stir-fry.

4. After the pork belly is out of oil, pour in minced ginger and minced garlic and stir-fry for a fragrance.

5. Turn on high heat, add cauliflower when the oil is hot, spread and fry for 30 seconds, then stir fry a few times.

6. Cover the pot, turn to medium heat and bake for 30 seconds. Don't worry, if the fat is enough, the dish will not burn.

7. At this time, you can see that the cauliflower head is a little burnt. Pour the chili section and stir fry a few times.

8. Stir well, add a spoonful of light soy sauce, stir fry until the cauliflower is evenly colored.

9. Cover the pot and simmer for one to two minutes. The time depends on the amount of liquid in the pot, and how long the soup will simmer for a little longer.

10. After the soup is dried, you can start the pot, add a spoonful of salt and stir well before starting. The cauliflower is fried like this, it is burnt and crispy, and it is very tasty. It is super delicious, you must try it.

Tips:
The cauliflower is a little smaller, it is more delicious and easier to cook. If it is a larger piece, it can be divided into two with a knife, but it is best to have a stem on each flower, so that it tastes better when you match it. better.
The addition of small red hot pepper can make the taste of cauliflower richer. If you don't like spicy food, you can put a little bit less. It is recommended not to remove it directly. This will not taste the flavor of Hunan cuisine.
If you like to eat soft and ripe cauliflower, you can add a little water during the second braising, but not too much, otherwise it will become boiled cauliflower.