First of all, dry pot cauliflower
raw material
One organic cauliflower (about 400g), one pork belly, one tablespoon of Laoganma beef and mutton lobster sauce with Chili sauce, one tablespoon of soy sauce, a little sugar, one slice of garlic and three small red peppers.
The way of doing things
1. The cauliflower is face down and has not been soaked in salt water for 20 minutes. Then clean it and break it into small flowers with a fruit knife.
2. Soak the water in the boiling water pot for one minute, scoop it up and rinse it with cold water immediately until it is completely cool, and drain it for later use.
3. Pork belly is cut into pieces, garlic is cut into milky white, and it needs a flower knife to pat it flat, and small red pepper is cut into sections.
4. Heat the pan, add some oil, and the oil will stir-fry the chopped green onion.
5. Put the pork belly slices into the pot, stir-fry with low fire until the surface color fades completely, and then fry the pot for a while to force out some oil in the white meat.
6. Add a spoonful of Laoganma Chili sauce and stir-fry the flavor of beef Chili sauce.
7. Pour in pepper and cauliflower and stir-fry twice.
8. Add a tablespoon of soy sauce.
9. Add some sugar and stir-fry over high heat for one minute.
10. Cut some garlic leaves into sections, stir-fry them twice in the pot, then cover the pot and stew for one minute, and then it will be OK.
Second, spicy stocks cauliflower
raw material
Cauliflower 1, streaky pork with skin 150g, some small peppers, some garlic cloves and cumin powder 1.
The way of doing things
1. The cauliflower is torn into small flowers with a spatula, sliced with pork belly, sliced with dried pepper, and flattened with garlic cloves;
2. Sprinkle a small amount of salt and soy sauce on the pork belly and grab the cassava starch evenly for later use;
3. sit in the pot and burn electricity (a little more), and the pork belly slices slide open and fill up;
4. Stir-fry garlic cloves and dried peppers gradually under the residual oil, and then burst the cauliflower oil under the fire;
5. Adjust the salty taste of cauliflower, add small fresh meat, add a spoonful of white soup for more than ten minutes, spray soy sauce, sprinkle with cumin powder and monosodium glutamate, and it will be OK!
Small technique
1, this rapeseed oil is more, and cooking flowers with the oil that has slipped through the meat will be more fragrant! 2, pepper stir-fried garlic cloves can not be a big fire, otherwise it is easy to paste ~ 3, cauliflower does not need to be fried for a long time, just stir-fried on the fire, crispy and delicious! 4, this dish must be soy sauce, the essence of Hunan cuisine! 5. The streaky pork in the picture is a matter of lighting effect at night, but it is the essence of five flowers and three layers. Not fat at all, but thin! 6, spicy and refreshing, delicious can not stop!
Third, salted cauliflower.
raw material
Cauliflower 300g raw egg 1 pepper 1 shallot 3 ginger slices 1 garlic 3 cassava starch 500g vegetable oil (50g edible) sesame oil 1 teaspoon spicy 2 teaspoons chicken essence 0.5 teaspoon.
The way of doing things
1. Wash cauliflower, control moisture, mince ginger, garlic and pepper, and cut onion into strips;
2. Beat the raw eggs into a bowl, add cauliflower and cassava starch, stir, boil the pot, put the cauliflower piece by piece, and take it out when it is fried to golden brown;
3. Leave the oil in the pot, add ginger, pepper and fried cauliflower, add spicy, chicken essence and onion, stir-fry thoroughly, and pour in sesame oil.
be careful/cautious
The taste is crisp and delicious. Marinate cauliflower with salt and chicken essence before frying, which will taste better.