Stir-fried Cauliflower
1.
1 organic cauliflower, 4 small cloves of garlic, 2 shallots, 1 carrot, 1 spoon of Pixian watercress, 5-6 millet peppers, and 5-6 bell peppers.
2.
Remove the roots of cauliflower, break it into small pieces and put it in a pot. Sprinkle three tablespoons of salt, pour in water to soak the cauliflower, and soak for 15 minutes.
3.
Pour out the brine, rinse the cauliflower repeatedly with clean water, drain and set aside.
4.
Mince the shallots and slice the garlic.
5.
Carrots are cut into diamond-shaped slices, millet peppers are cut into small pieces with scissors, and bell peppers are not processed.
6.
Pour oil in the pot (the amount of oil should not be too small), and when the oil is hot, add the millet pepper and fry it until fragrant.
7.
When the color of the millet pepper becomes darker, add garlic slices and cauliflower, add a little salt, and stir-fry to remove the water in the cauliflower. At this time, you can see a large amount of water in the cauliflower release, and the water vapor on the pot is filled.
8.
Stir-fry continuously until the cauliflower in the pot starts to turn yellow, that is, when the top of the cauliflower starts to have a faint burnt yellow, it means that the water in the cauliflower has almost evaporated.
9.
Quickly add carrot slices and bell pepper, add a little sugar, light soy sauce to taste, and stir-fry for about 1 minute.
10.
Pour in the prepared Pixian watercress, stir-fry quickly until the watercress is evenly coated on the cauliflower and is fragrant, then serve it out of the pot.
11.
Sprinkle chopped green onions and you're done.
Tips:
1. Dry the cauliflower without a drop of water during the whole process. Don't be afraid that the paste pot will be filled with water in the middle, otherwise the dry fragrance of the dish will be completely destroyed. One of the ways to prevent the pan from sticking is that the oil in the pan should not be too little, just a little more than normal cooking.
2. Cauliflower must use this kind of organic cauliflower with thin branches. The traditional big round cauliflower is difficult to fry due to its thick texture. Generally, it needs to be boiled in water to be cooked.
3. Organic cauliflower often contains small bugs, so soak the small bugs in salt water for about 15 minutes before putting it in the pot, and rinse with clean water to drain. At the same time, the process of soaking in water makes the cauliflower moist and not easy to paste. If the cauliflower is dried directly in the pot, it is very easy to fry.
4. The bean paste is put at the end to keep the douban bright red. Putting it too early will easily turn black and affect the color of the whole dish.
