Cauliflower, also known as cauliflower, is a nutritious vegetable and a health-care vegetable. Dry-fried cauliflower is my favorite way to eat cauliflower. Generally, it is boiled in water first, and then stir-fried. Later, I tried to add a spoonful of Laoganma Douchi when making dried cauliflower. As a result, the dishes were rich in flavor and distinct in layers, and the taste of cauliflower was crisper than that of boiled cauliflower. Laoganma Douchi is more fragrant than ordinary Douchi. Personally, it is the key to the delicious fried cauliflower. You might as well add a spoonful to try it!

Dry stir-frying cauliflower-raw materials: cauliflower, pork belly with skin, Laoganma Douchi, coriander, ginger, onion, garlic, salt, white glutinous rice wine and dried pepper. Preparation: cauliflower is broken into small pieces. Sliced pork belly with skin; Cut coriander into sections; Slice onion and ginger, pat garlic loosely. Practice: Heat the pot, pour in a little oil, add the pork belly, and stir-fry the oil. Add onion, ginger, garlic and pepper and stir-fry. Add Laoganma Douchi. Pour in glutinous rice wine and stir-fry. Add cauliflower. Stir-fry until the cauliflower is Microsoft. When the cauliflower is cooked, add the coriander. Add a little chicken essence and salt, stir-fry to taste, and take out the pot.

Experience sharing: cauliflower is easy to hide evil and shelter evil, so it must be soaked in light salt water and cleaned. If dried cauliflower is delicious, it is best to choose pork belly with skin. Laoganma Douchi is rich in flavor and slightly spicy, so children may not be able to eat it. If you cook for children, be careful. Common sense: As the name implies, a dry stir-fried vegetable is just a dish made by stir-frying without adding a drop of water. This dry stir-fried cauliflower does not add a drop of water. The liquid is white glutinous rice wine. White glutinous rice wine has a little sweetness, which can neutralize the spicy and salty taste of Laoganma Douchi, and also has the effect of refreshing.