Stir-fried Organic Cauliflower with Tempeh

Stir-fried Organic Cauliflower with Tempeh

1. Yesterday, I bought more than two catties of pork belly and prepared to make braised pork. There is a very fat piece at the very end, which is just right to make this dish. Wash it and set aside

2. Slice for spare

3. Group photo of vegetable garnishes: one organic cauliflower, a little dried tempeh, a piece of green onion, a few cloves of garlic, a small piece of ginger, a few millet peppers, a moderate amount of pepper

4. Break the organic cauliflower into small flowers, soak in salt water for ten minutes, wash and drain for later use. The stems of organic cauliflower are tenderer than ordinary cauliflowers. Cut off the rough skin with a spatula. The tender stems inside are delicious. Don’t lose

5. Wash the green onion, peel the garlic, wash the ginger, peel off the stalks of the millet pepper, and set aside

6. Cut green onion into oblique sections, cut millet pepper into small pieces, cut garlic into garlic slices, shred ginger, and set aside

7. Dried tempeh, chopped and set aside

8. Heat the pan without oil, add the pork belly fat, stir it over a low heat

9. Stir until the oily edge of the pork belly is rolled up, and a large amount of oil is released. If there is too much lard, you can also pour some out to avoid being too greasy. Pork belly slices can be served or cooked directly in the pot

10. Save the base oil, add the peppercorns and stir fragrant. I don’t like the ones that are too numb. You can remove the peppercorns after frying. I like to eat the peppercorns, so I just save them.

11. Add green onion, white ginger, garlic slices and millet pepper, stir fragrant

12. Add minced dried tempeh and stir fry

13. Add the pork belly slices that have been stir-fried just now

14. Pour some cooking wine on it to remove the fishy

15. Add drained organic cauliflower and stir fry

16. Pour in some light soy sauce and continue to stir fry

17. Add a little sugar and stir fry. If it is too dry, add a little water and stir fry until the cauliflower becomes soft

18. Pour an appropriate amount of vinegar along the side of the pot, stir-fry for a minute on high heat, taste the saltiness, add a little salt and chicken essence, and it will be out of the pot.

19. Finished product

20. Finished product

21. Finished product

22. Finished product

23. The finished product, this dish, the pork belly is fragrant, the cauliflower is charred on the outside and tender on the inside, spicy and sour. It is delicious when you eat it when you have a bad appetite. It is very appetizing.

Tips:

In normal life, people have some misunderstandings about organic cauliflower. Under the misleading of vegetable vendors, many people think that cauliflower with a loose texture is organic cauliflower, while the one with compact texture is ordinary cauliflower. In fact, it is real organic cauliflower. It is not distinguished from the morphology of cauliflower, but from its planting environment.

The quality of cauliflower is based on the individual, firm bulbs, milky white color, fine and even grains, no yellowing and no insects. It is better to break it by hand rather than cut it with a knife during the initial processing.
It is generally not recommended to stir-fry and stew cauliflower and cucumber at the same time. Cucumber contains vitamin C decomposing enzyme, which can easily destroy the vitamin C in cauliflower. However, the cauliflower is white and the cucumber is green. Then mix and plate.