Many friends have been asking me recently, how to cook cauliflower so that it tastes as delicious as in a restaurant? I asked them what the first step was when frying cauliflower, and they all said they would blanch it first. It turns out that I made a mistake in the first step when frying cauliflower. No wonder it doesn’t taste good! Cauliflower will become very soft after blanching. Although cauliflower is easy to fry after blanching, it has lost its original taste, and the nutrients of cauliflower will also be lost after blanching. The cauliflower we usually eat in restaurants is very tasty, tender, crispy, and chewy. That's because they basically don't blanch it.

Regarding the nutrition of cauliflower, cauliflower is known as a natural food for preventing and fighting cancer, because it contains a variety of vitamins, carotene, trace elements, etc., which are beneficial to preventing and fighting cancer. It is said that women should eat more cauliflower. There are many benefits of eating cauliflower.

Today we will talk about how to make a delicious dish? It's actually very simple. What I’m sharing below is how to make cauliflower at home. You can make it at a glance, it takes very little time, and it’s delicious.

Dry Stir-fried Cauliflower

1. Ingredients preparation: half a cauliflower, break into small pieces by hand, rinse several times, drain; a few dried chili peppers, wash and cut Chop a few chives, wash and cut into large pieces.

2. Heat oil in a hot pan, with a little more oil. Add the cauliflower and dried chili peppers, spread the cauliflower on the bottom of the pot and fry briefly for 30 seconds, then stir-fry, repeat this action several times. Wait until you see the cauliflower turning brown, then add salt and light soy sauce and quickly stir-fry the cauliflower until it is flavourful.

3. Finally add the green onions and stir-fry evenly.

Cooking tips: Stir-fried cauliflower is to use oil to completely fry the cauliflower, then add very simple seasonings and quickly stir-fry until the flavor is absorbed. When dry-stewing cauliflower, there is no need to add water or blanch the cauliflower first. Cauliflower without moisture is more delicious.