Fresh cauliflower is white and firm.
Cauliflower recipe
Griddle cauliflower
Ingredients?
Half cauliflower (500g)
80 grams of fat pork belly (there must be pork belly, and it must be fat)
1, 2 green and red peppers (if you can’t eat spicy food, you can use beauty pepper instead or leave it out)
Ginger , 1 piece of garlic, 4 cloves
5 pounds of vegetables (roots, not pieces)
50 ml of cooking wine
2 grams of salt
Use 15 ml of oil (half a teaspoon)
30 ml of light soy sauce
How to do it?
Prepare the ingredients, wash and set aside
Cut the cauliflower into large flowers first and soak them in salt water for 10 minutes with the flowers facing down. Divide into small florets to prevent the pesticide from soaking in through the incision
Cut the auxiliary ingredients while they are soaking and have them ready.
I am using a cast iron pot, and it requires some skills to use it. You need to burn the pot until it smokes so that it won’t stick to the pot
Then pour the oil, not too much is needed. , because fatty pork belly will also produce oil.
Put the pork belly into the pot.
Stir-fry for half a minute and then spread out the cooking oil
While the oil is cooking, break the cauliflower into small florets.
After dividing the oil, it is almost done
Add the cauliflower into the pot
Add all the ingredients except the kilogram of vegetables into the pot together.
Fry for 3 minutes (it may burn if it is not a cast iron or non-stick pan, you can sprinkle cooking wine while frying), sprinkle the cooking wine in circles, this will evaporate around the pot and make the dish very fragrant.
Sprinkle salt evenly and stir-fry. Cauliflower doesn't taste very good when stir-fried, so be careful when adding seasonings to avoid one piece being full of salt and the other side being tasteless.
Add oil again
Add light soy sauce
Add Jincai
Saute for half a minute
Remove from the pot
Dry and stir-fry cauliflower
Ingredients?
1 cauliflower
1 spoon of light soy sauce
2 grams of salt
3 grams of sugar
2 cloves of garlic
2 sticks of spicy millet
How to make it?
Prepare the cauliflower
Break into pieces and rinse with water to enhance the color
Place on a plate and set aside
Cut the chili millet and garlic into cubes and set aside.
Heat oil in a pan
When the oil is hot, add chili millet and garlic and stir-fry until fragrant
Add cauliflower and stir-fry evenly.
Add light soy sauce, sugar, salt and a small amount of water, stir-fry evenly and then reduce the juice over high heat.
After frying, take it out of the pan and put it on a plate.
Typhoon Shelter Cauliflower
Ingredients?
1500g water 10g oil 1 teaspoon salt 300g green cauliflower, cut into small florets 60g sesame oil 15g garlic crisps 40g spicy bean paste 3 dried chili peppers, cut into small pieces (about 1cm long) 1/2 tsp white sesame seeds 85g bread flour
1/4 tsp white pepper
Instructions?
1 Add water, oil and salt to the mixing bowl and heat at 15 min/100℃/speed spoon.
2 Add green cauliflower, cook at 4 minutes/100℃/reverse speed 1, drain the cauliflower and set aside. Empty the mixing bowl.
3 Place sesame oil, garlic crisps, spicy bean paste, dry chili peppers, white sesame seeds and bread flour into the mixing bowl, stir-fry at 6 min/Varoma/speed 1. Add the cauliflower to the mixing bowl, mix slightly, take it out and put it on a plate, sprinkle with white pepper and serve
Griddle cauliflower
Ingredients?
Half a head of cauliflower
100 grams of lean meat
2 cloves of garlic
5 slices of ginger
Half a green onion
3 green and red peppers each
1 spoonful of bean curd
How to make?
Tear cauliflower into pieces and set aside
Slice meat and set aside
Cut the green and red peppers into sections and set aside
Heat oil in the pan, add the meat slices, then add some peppercorns/pepper oil and stir-fry
When the surface of the meat slices is slightly brown, add Add onion, ginger and garlic, stir-fry until fragrant, add a spoonful of bean paste, and then add a spoonful of bean paste
Saute the red oil over low heat until fragrant, then add cauliflower
Add cauliflower
Then add a spoonful of light soy sauce, a little salt, and chicken essence, turn up the heat and stir-fry, then add the green and red pepper segments, stir-fry until raw, then add the chive segments