In fact, there are still a few tricks when cooking this dish, and it is not difficult to operate. It is almost "through at a glance". It can be delicious without putting too much ingredients at all, and it can make cauliflower especially tasty while keeping it crisp. The practice is shared with everyone.
Ingredients used: one cauliflower, two pieces of pork belly, garlic 1 head, and appropriate amount of dried pepper; 2 tablespoons soy sauce, oyster sauce 1 spoon, half a spoonful of sugar, salt and chicken essence.
Step 1: Don't rinse the cauliflower directly, it doesn't have any effect. Break it into small flowers and clean it with running water for later use. Slice pork belly for later use.
Step 2: control the drying of cauliflower, sprinkle a spoonful of salt and catch it evenly. This is a trick: you can let cauliflower taste in advance.
Step 3: put a little more oil in the pot, stir-fry the cauliflower directly, and take it out after about 1 minute. This is the most important trick to dry cauliflower, which is called "going green" in the restaurant, but this step in the restaurant is fried for about 20 seconds. If there is any ingredient, you should also fry it in the pot.
Step 4: Refuel the oil in the wok, add the pork belly to stir-fry until it is brown and oily, and add garlic cloves and dried peppers to stir-fry until fragrant.
Step 5: Add the "green" cauliflower and stir-fry evenly over high fire.
Step 6: Finally, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a spoonful of sugar, a proper amount of salt and chicken essence, stir-fry evenly with high fire, and finally pour half a spoonful of balsamic vinegar into the pot, stir-fry with high fire, and then take it out of the pot and put it on a plate.
I didn't use green pepper and other ingredients to increase the appearance of this dried cauliflower. I mainly shared how to make cauliflower more crisp and delicious. There are three main tips.
1, cauliflower is caught evenly with salt in advance, which will be more delicious. Pork belly should be fried until it is fragrant and oily.
2, cauliflower must not be drowned, otherwise it will definitely become soft and lose its taste. It must be oiled and fried conditionally, and the effect is the best. You can fry it more often.
3, you don't need to put bean paste, and finally you can add a little balsamic vinegar to increase the flavor before cooking. # What to eat in September #
Cooking is limited, give me more advice, have fun, and see you tomorrow.