Ingredients details

1 organic cauliflower

4 cloves garlic

2 green onions

Half carrot

5-6 millet peppers

5-6 bell peppers

1 scoop of Pixian Douban

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, set aside.

2 Remove the roots from the cauliflower, break it into small pieces and put it in a pot. Sprinkle three tablespoons of salt, pour water to cover the cauliflower, and soak for 15 minutes.

3 Pour away the salt water, rinse the cauliflower repeatedly with water, drain and set aside.

4 Chop the green onion into mince and slice the garlic.

5 Cut the carrots into diamond-shaped slices, cut the millet pepper into small sections with scissors, and leave the bell pepper unprocessed.

6 Pour oil into the pot (the amount of oil should not be too small), when the oil is hot, add millet and pepper and fry until fragrant.

7 When the color of the millet pepper becomes darker, add garlic slices and cauliflower, add a little salt, and stir-fry continuously to remove the water from the cauliflower. At this time, you can see a large amount of water in the cauliflower being released, and the steam is filling the pot.

8 Keep stir-frying until the cauliflower in the pot begins to turn yellow, that is, when the top of the cauliflower begins to turn a light brown color, it means that the water in the cauliflower has almost evaporated.

9 Quickly add carrot slices and bell peppers, add a little sugar and light soy sauce to taste, and stir-fry for about 1 minute.

10 Pour in the prepared Pixian watercress and stir-fry quickly until the watercress is evenly coated on the cauliflower and fragrant, take it out of the pan and serve it on a plate.

11 Sprinkle with chopped green onion and you’re done.

Tips

1. Do not add a drop of water during the whole process of dry-stewing cauliflower. Don’t be afraid of adding water to the paste pot halfway, which will completely destroy the dry flavor of this dish. . One of the ways to prevent the pot from being burnt is to not have too little oil in the pot, just a little more than normal cooking.

2. For cauliflower, you must choose organic cauliflower with thin branches. Traditional large round cauliflower is difficult to fry because of its thick texture. Generally, it needs to be stewed in water to be cooked.

3. There are often small bugs hidden in organic cauliflower, so soak it in salt water for about 15 minutes to soak out the bugs before adding it to the pot, then rinse and drain with clean water. At the same time, the process of soaking in water makes the cauliflower moist and not easy to burn in the pot. If you put dried cauliflower directly into the pot, it will be very easy to fry.

4. The bean paste is put in last to keep the bright red color of the bean paste. If it is put in too early, the bean paste will easily turn black and affect the color of the whole dish.