Name: Stir-fried Cauliflower
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Loose cauliflower; Some Pork belly; Some ginger; Some garlic; Some salt; Some Soy sauce; Some Cooking Wine; Some Sugar; Some Chicken noodles; Some Broth

Stir-fried Cauliflower

by Enze mommy

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Loose cauliflower, also called pine cauliflower, is a kind of cauliflower in the genus Brassica oleracea. It has long buds and thin flower layers. When the flower bulbs are fully enlarged, the shape is not compact, and it is loose compared to ordinary cauliflower. Compared with the general compact type of cauliflower, loose cauliflower is easier to ripen and tastes delicious. After being fried, it is dry and crispy. Experiments have proved that the content of vitamin C and soluble sugar in pine cauliflower is significantly higher than that of compact cauliflower. "

Stir-fried Cauliflower

1. Use a knife to break the loose cauliflower into small flowers, soak in salt water for 10 minutes, then rinse with clean water, drain the excess water for later use;

2. Sliced pork belly in thin slices;

3. Cut the ginger and garlic;

4. Pour a small amount of oil in the pan, stir-fry the pork belly for 2-3 minutes, stir-fry the oil until slightly browned;

5. Add ginger and garlic and fry until fragrant; (if there is too much oil, pour some out; if you put chili, this step will fry together with ginger and garlic)

6. Pour the cauliflower and stir-fry until the color changes, add salt, light soy sauce, cooking wine, and sugar, and continue to stir-fry;

7. In the process, add a tablespoon (15ml) of stock (or boiling water) twice, let it be fully cooked, and finally season the chicken powder.

Tips:
This dried cauliflower, if it is spicy, it will definitely be served with rice~

The loose cauliflower is very crispy after being fried, and the stir-fried pork belly makes this dish full of fragrance and without spicy!