Stir-fried Cauliflower
by House and road
Favorite
Difficulty
Normal
Time
15m
Serving
2
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 frying cauliflower at home can easily turn into stewed cauliflower, which has a soft and rotten taste. Pay attention to the following points to create a crispy and delicious restaurant taste.
First, it is best to use pine cauliflower, which is also called loose cauliflower, green stalk pine cauliflower, organic cauliflower, white flour loose cauliflower, and organic cauliflower. The specific steps are shown in the diagram. If there is no such thing as ordinary cauliflower.
Second, the iron pan is the best match for the cauliflower in the dry pan. It is best to use a thick-bottomed iron pan, which can stir fry and keep warm.
Third, stir-fry pork belly first to bring out the aroma of cauliflower. The fatter the meat, the better. You can skip it if you don't like it, but the side dishes taste great.
Fourth, the cauliflower must be drained.
Fifth, it must be stir-fried, with a slightly burnt color and a stronger aroma.
Sixth, adding a spoonful of soy sauce is a nice touch.
Seventh, the salt must be put before it is out of the pot, and it doesn't need to be too much. After being quickly fried, it is distributed on the surface of the cauliflower.
Song cauliflower does not need to be blanched. If you use ordinary cauliflower, the blanching time should be short, and let it cool in time before draining it fully, otherwise it is really braised cauliflower with pork belly.
First, it is best to use pine cauliflower, which is also called loose cauliflower, green stalk pine cauliflower, organic cauliflower, white flour loose cauliflower, and organic cauliflower. The specific steps are shown in the diagram. If there is no such thing as ordinary cauliflower.
Second, the iron pan is the best match for the cauliflower in the dry pan. It is best to use a thick-bottomed iron pan, which can stir fry and keep warm.
Third, stir-fry pork belly first to bring out the aroma of cauliflower. The fatter the meat, the better. You can skip it if you don't like it, but the side dishes taste great.
Fourth, the cauliflower must be drained.
Fifth, it must be stir-fried, with a slightly burnt color and a stronger aroma.
Sixth, adding a spoonful of soy sauce is a nice touch.
Seventh, the salt must be put before it is out of the pot, and it doesn't need to be too much. After being quickly fried, it is distributed on the surface of the cauliflower.
Song cauliflower does not need to be blanched. If you use ordinary cauliflower, the blanching time should be short, and let it cool in time before draining it fully, otherwise it is really braised cauliflower with pork belly.
