The domestic practice of dry pot cauliflower;
1 First of all, prepare the ingredients, a cauliflower, a little pork belly, a red pepper, onion, ginger, Pixian bean paste, sugar, cooking wine and salt. Then clean the cauliflower and cut it into small flowers, then soak it in light salt water for half an hour. After blanching, you can drain the water for later use.
Next, we will fry the pork belly, wash it, and then cut it into thin slices and put it in a bowl for later use.
3. Pour the right amount of cooking oil into the pot. When the oil temperature reaches 70%, it can be fried. The onion, ginger and garlic will be fragrant, then pour in the pork belly slices and stir-fry to get oil.
4. Then you can put the bean paste on the Spring Festival, add a little cooking wine and sugar and mix well.
5. Then slice the pork belly and stir-fry it evenly and wrap it in soy sauce.
6. Next, pour the cauliflower cooked in advance.
7. Then put it in the pot and stir-fry it quickly until the cauliflower is dry. Turn off the heat after the taste.
8. This delicious dried cauliflower is ready. Not only does the color look appetizing, but it also tastes spicy and delicious. This is a very good meal or wine. In addition, it is very delicious, suitable for adults and children. Do it if you like!
Cooking skills: 1, when we cook cauliflower in a dry pot, cauliflower needs to be soaked in light salt water in advance, which can force out the bugs at home, and soaking in light salt water also has sterilization effect. Another point is, don't let cauliflower stay in the water for too long. Then after taking out the water, you can take a bath in cold water and then cool it, so that cauliflower will have a crisp taste. 3. When cooking cauliflower in a dry pot, it is best to choose fat pork belly. In the process of cooking, pork belly will fry some fat oil. Cauliflower just absorbs the fat oil, which will make it taste more fragrant, and don't burn too much pork belly when frying, otherwise it will be easy to fry.