Some people will choose to blanch the cauliflower in advance, while others will choose to oil it. In fact, the correct way is to blanch it. The oiled cauliflower is too greasy and unhealthy, while the blanched cauliflower can also feel crispy when pressed with a spatula.

Cauliflower, also known as cauliflower. Calling cauliflower "cauliflower" should be the name of the south. In fact, its scientific name is "cauliflower" and its nickname is "cauliflower" The taste of cauliflower itself is weak, and it is difficult to make a rich taste. However, I like to order this dried cauliflower when I am in a restaurant, because the smell of pepper and the heat of the dried cauliflower properly present the crispness of cauliflower itself.

I will share with you the practice of dry frying cauliflower in detail.

Dry stir-frying cauliflower:

Spare ingredients: 400 grams of cauliflower, pork belly 100 grams, 2 teaspoons of soy sauce, 5 dried peppers, cooking wine 1 teaspoon, appropriate amount of minced onion and ginger, 4 cloves of garlic, and lobster sauce 1 teaspoon;

Production process: Step 1: First, soak the cauliflower in light salt water for a while, take it out, break it into small flowers by hand, and drain it;

Step 2, add water to the pot and a little vegetable oil. After the water is boiled, add cauliflower, blanch it, then take it out and drain it.

Step 3, put the pork belly in the refrigerator for a while, take it out, cut it into larger slices, and prepare ginger and garlic at the same time;

Step 4, add oil to the pot, add pork belly, start stir-frying, and add onion, ginger, garlic, dried pepper and lobster sauce when the pork belly is stir-fried until it becomes discolored and oily;

Step 5, stir-fry the fragrance, cook the cooking wine and soy sauce for color matching, after the pork belly is colored, add the blanched cauliflower and stir-fry until the cauliflower is slightly browned;

Step 6, add salt according to your personal taste, stir fry evenly, then turn off the heat and serve.

Cooking tips: 1, many people don't know, do you really need to blanch cauliflower? Teach you the correct way, in fact, most people don't pay attention to it, thinking that it can be directly fried, which leads to the unpalatable dried cauliflower. In fact, the cauliflower should be blanched in advance, and some vegetable oil should be added during the blanching, which can well ensure the crispy taste and color of the cauliflower, so everyone needs to pay attention to this.

2. Do it carefully according to the recipe, and the dried cauliflower will be very crisp, tender and delicious. I believe you will find that the method of dried cauliflower is so simple that you don't have to go to the restaurant any more. This kind of dried cauliflower will be eaten as soon as it is served, and you are worried that the braised rice will not be enough. Therefore, it is very recommended that you learn to do it and let your family stay at home.