share the correct method of frying cauliflower with everyone, as long as you keep in mind three points when frying cauliflower, so as to ensure that the cauliflower you fry in the future is crisp, tender and delicious. Raw material preparation: 5g of organic cauliflower, 4ml of soy sauce, 2g of pepper, 2g of chicken essence, 5g of Jiang Mo, 8g of minced garlic, 15g of green pepper slices, 15g of red pepper slices, and proper amount of salt and edible oil. Method of frying cauliflower:

Step 1: First cut cauliflower into blocks as shown in the figure below, and then wash cauliflower twice with running water for later use. Don't cut cauliflower too big, otherwise it will be difficult to taste, and don't cut it too small, otherwise it will have no taste.

step 2: put a proper amount of water into the pot, boil the water, put the cauliflower and a little salt into the pot, cook the cauliflower for 4 seconds with strong fire, then take it out, and then soak the cauliflower in cold water for 3 minutes.

Step 3: Heat the pan, add a proper amount of oil, when the oil temperature is 7% hot, put all the Jiang Mo, minced garlic, green pepper slices and red pepper slices into the pan and stir-fry them, then put cauliflower and salt into the pan and stir-fry them for 2 seconds.

Step 4: Point a little hot water along the edge of the pot. Finally, put all the soy sauce, chicken essence and pepper into the pot, and continue to stir-fry for 2 seconds before serving. There are three things to keep in mind when frying cauliflower:

1. When frying cauliflower, it needs to be blanched, because the highest temperature of water is 1 degrees Celsius, while the highest temperature of oil is 3 degrees Celsius. If the cauliflower is oiled, it will become soft quickly, which will lead to the cauliflower not being crisp and tender. So, put the cauliflower in boiling water for 4 seconds and take it out, so as to ensure that the cauliflower is crispy.

2. When boiling cauliflower, you need to put a little salt, because when cooking cauliflower, salt molecules will quickly enter every part of cauliflower, thus making the fried cauliflower more delicious.

3. After blanching, the cauliflower needs to be put into cold water immediately to cool down, which can prevent the cauliflower from softening due to excessive residual temperature. Putting the cauliflower directly into cold water to cool down can ensure the crisp and tender feeling of the cauliflower.