Cooking all kinds of ingredients into dry pot dishes will make them fragrant and delicious. My family especially likes to eat dry pot dishes. Dry pot potato chips, dry pot cauliflower, dry pot cabbage, etc. all often appear on my table. Every dry pot dish made of different ingredients can make people fully enjoy its delicacy. Of course, it is also skillful to eat dry pot dishes. Many people only use dry pot cauliflower as a dish. But in fact, in addition to this, we need to master other aspects in place, and the cooked cauliflower will be more crisp and delicious. Every time I cook the dried cauliflower on the table, my family will scramble to eat it, which is particularly enjoyable. Below, I will share the practice of dried cauliflower with you in detail.

Dry pot cauliflower practice: spare ingredients: half cauliflower, pork belly 1 00g, 2 spoons of steamed fish and soy sauce, half an onion, cooking wine 1 spoon, 2 cloves of garlic, 2 slices of ginger, 3 dried red peppers, and each green and red pepper1piece;

Production process: step one, first prepare half cauliflower, break it into small flowers by hand, and then soak it in prepared light salt water for a while. In this process, dry red pepper is cut into small pieces, and garlic and ginger are cut into pieces respectively;

Step 2, remove the roots of green and red peppers, carefully clean them, and then cut them into sections. Half an onion, peel off the dry skin of the outer layer, cut them into shreds, prepare a proper amount of garlic seedlings, clean them, cut them into sections, and soak cauliflower for almost 5 minutes before taking them out;

Step 3, add water to the pot. When the water is boiled, add a little salt and a few drops of cooking oil, and put the cauliflower in it for about 1 minute. Take out the cauliflower once with cold water, add a proper amount of cooking oil to the wok, and add pork slices after heating.

Step 4, stir-fry the oil in it with low fire, then add ginger, garlic slices, dried red pepper and lobster sauce, stir-fry the fragrance in it with low fire, then add shredded onion, cauliflower and green pepper, stir-fry for a while, and see that cauliflower is slightly yellow;

Step 5, add steamed fish black bean oil and a little sugar, quickly 1 min, add green garlic, and serve.

Xiaobian summary: cauliflower is rich in nutrients, especially the calcium content can even be comparable to that of milk. Especially for female friends, eating cauliflower properly is good for the body. The cooking methods of cauliflower are actually diverse, such as cauliflower in oyster sauce, cauliflower in tomatoes, cauliflower in mushrooms, etc. It is very classic. You can choose different methods according to your personal preferences. Of course, my family prefers to eat dry dishes, so I often cook dry dishes.

Cooking tips: 1, cauliflower is soaked in light salt water for a while in advance, which will force out impurities and bugs, making it cleaner and more hygienic to eat. When the cauliflower is blanched, add some cooking oil and salt, and the color of cauliflower will be more bright;

2. The blanched cauliflower is put into cold water and cooled once. One cold and one hot will make the cauliflower taste more crisp and cool. If it is naturally cooled after blanching, the cauliflower will be yellowed due to high temperature, and the taste will also be affected;

3. Because there is a lot of oil in the meat slices, it is not necessary to add too much cooking oil, and the oil in the pork is forced out before cooking, and the taste of the dishes will be improved a lot.