Dry stir-frying cauliflower practice
Ingredients:
300g of cauliflower, 0/5g of lard/kloc-,refined salt, cumin, garlic and pepper.
Practice steps
Dry stir-fried cauliflower is light green with loose stems, which are crisp and tender and suitable for dry stir-fried or dried cauliflower.
Cold salad;
After washing cauliflower, break it into small flowers, and then cut the stem of each cauliflower into long strips, which is convenient for cooking.
Taste, and the taste is fragrant, tough and crisp;
Prepare ingredients, clean peppers and cut them into oblique sections, and cut garlic into slices. When making dried stir-fried cauliflower, use fresh pepper, which tastes spicy.
At the same time, it is not as hot as dried peppers;
Put lard in the pot, heat it, add pepper and garlic and stir-fry it. The lard has a special flavor, and frying cauliflower with lard can increase the flavor of the dish.
Put the cauliflower in the pot, stir-fry it for a few times with high fire to remove the water on the cauliflower, then turn to low fire and stir-fry the cauliflower with a spatula;
Stir-fried until the cauliflower soft couch, slightly burnt at the edge, shiny color;
Stir-fry cauliflower, add salt and cumin, and finally stir-fry over high heat to taste.
Tips
The dried cauliflower is made of fluffy scattered flowers, which are washed and broken into small flowers. Cauliflower can't be blanched first, on the contrary, cauliflower will become soft and crisp after blanching;
Using lard when making dried cauliflower not only enriches the nutrition of cauliflower, but also increases the flavor of cauliflower;
Don't drain the cauliflower after it is put into the pot. Stir-fry it until it is dry, which is the most critical step for cauliflower to be crispy and delicious.
Don't put salt first when making dried cauliflower. The juice in cauliflower is easy to paste after leaching, and the color of cauliflower is black, so put salt to taste at last. These are the tips for making dried stir-fried cauliflower with oily, fragrant and crisp color.