Broccoli is nutritious, containing protein, fat, carbohydrates, dietary fiber, vitamins and minerals. After frying, it is tender and easy to digest, tender and delicious, suitable for middle-aged and elderly people, children and people with weak spleen and stomach and weak digestive function.

Some people blanch the cauliflower before frying it, but the blanched cauliflower will become soft and broken, and it tastes bad.

Today, I will share with you a common method of frying cauliflower, which is not blanching, but oil. Cauliflower is crispy and does not change color.

Preparation of ingredients:

800g cauliflower, onion, ginger, garlic and pepper, salt and balsamic vinegar.

Practice steps:

Step 1: Break cauliflower into small flowers, cut into pieces and soak in cold water for 10 minute.

Step 2: Wash onion, ginger, garlic and pepper and cut them into sections for later use.

Third, in the process of soaking cauliflower, fresh water can be changed 1 time.

Step 4: Wash the pan and put oil in the hot pan. When the oil is slightly hot, add onion, ginger and pepper to saute until fragrant, then pour cauliflower into the pan, stir-fry for 30 seconds with high fire, and add garlic slices.

Step 5, stir fry evenly, pour in appropriate amount of boiling water, continue to stir fry evenly, then cover the lid and cook for 2 minutes on medium heat. Use boiled water instead of cold water, so the fried cauliflower is crisp and delicious.

Step 6, add a proper amount of salt before taking out the pot, stir-fry quickly to taste, and then serve.