When eating in a restaurant you can't help but order a dry pot dish, dry pot cabbage, dry pot cauliflower and so on. This kind of dish is spicy and addictive, and especially can be under the rice. Last time with friends to eat together, daughter-in-law ordered a dry pot cauliflower, but after eating daughter-in-law said no longer want to eat, this cauliflower is over oil fried, eat up although fragrant, but also very greasy. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you'll be able to get your hands on some of the most popular products and services in the world. Today in the supermarket to spend 3 dollars to buy a cauliflower, home to do a home version of the dry pot cauliflower, do not have to deep fry so do not waste oil, do come out of the refreshing and not greasy; and do not have to blanch, practice is simple and trouble-free, come out of the cauliflower crispy, appetizing and undercooked. Fried cauliflower should not first "blanch", the hotel chef to teach you home practices, crisp flavor and simple

Instruments: cauliflower, pepper, pancetta, onion, ginger, garlic, pepper, dried chili peppers, onion

First: the cauliflower will be cut down and broken into a small dosage, put into a pot, cauliflower after breaking into the good to join the water, did not exceed the cauliflower, and then add a spoonful of salt, and then add a spoonful of salt.

Third: add the right amount of oil in the pot, after the oil is hot into the cauliflower stir-fry, stir-fry slowly over low heat to cook, stir-fry cauliflower until slightly burnt, eight mature can be, and then out of the spare

Fourth: add the right amount of oil in the pot, after the oil is hot into the pork stir-fry over low heat into the pork to whiten and stir-fry lard, and then into the onion, ginger, garlic, dried chili peppers and peppercorns, and then a spoonful of doubanjiang, stir-fry out the Red oil,

Fifth: then into the cauliflower, stir fry evenly after the beginning of seasoning, less salt, sugar, chicken essence, thirteen spices, soy sauce, quickly stir fry evenly, pour into the green and red pepper, the green and red pepper break, and then into the onion, stir fry evenly can be out of the pot

Such a spicy and delicious and crispy, delicious and under the meal of the cauliflower in the dry pot is ready, look at the appetite, and then the food, and the food, and the food, and then the food, and then the food, and then the food, and then the food. This is done out of the cauliflower, not only crisp and not greasy,

Tips:

1) cauliflower in the shape of flowers, which is easy to be mixed with pesticide residues and eggs, the cauliflower will be broken into small flowers placed in salted water to soak, so that you can kill the eggs and remove the pesticide residues

2) the family version of the practice does not need to be over-frying, the restaurant is generally over-frying, so that is more costly and more greasy, family practice, then And more greasy, the family practice, then directly to his stir-fry, stir-fry cauliflower when the fire is not too big, small fire stir-fry to cauliflower yellow

3) add the right amount of pork stir-fry lard, and then stir-fry to yellow and then put into the cauliflower, so that the texture of the more fragrant and more delicious

in fact, every one of them dry pot cauliflower practice and taste are not the same, and do out of the texture is also different, you want to make your own delicious and easy to do at home, you can also do it at home. Want to do their own home to do a good and simple and save time may want to try this home version of Xiao Dong dry pot cauliflower practice, not frying not blanching, easy to do, and do out of the cauliflower crispy appetizer and rice.