Griddle cauliflower is a dish that uses cauliflower, mushrooms, mushrooms, and green and red peppers as the main ingredients. It also uses bean paste, black bean paste, dried chili segments, Sichuan peppercorns, ginger slices, garlic slices, and green onion segments. , soy sauce, salt, chicken powder, and sugar as auxiliary ingredients. It has a spicy taste. So how to stir-fry cauliflower, which is both appetizing and delicious? This article will briefly share some tips in this regard:

There are many ways to make dry pot cauliflower. Let’s first look at the first method. First prepare 400 grams of cauliflower, 100 grams of pork belly, 2 teaspoons of soy sauce, and red pepper. 1 head, appropriate amount of garlic, chives, a little salt, and appropriate amount of oil; wash the cauliflower with salt water and cut into small florets, blanch in a pot and dry. Cut the pork belly into slices, cut the red pepper into sections, slice the garlic, and cut the chives into sections and set aside. Heat oil in a pan, add appropriate amount of bean paste and stir-fry until the pan changes color, then add pork belly slices and stir-fry until cooked, then add cooked cauliflower, stir-fry, cover the pan and simmer for a while until the cauliflower is lightly browned. Add red pepper segments, garlic slices, chive segments and soy sauce, stir-fry for a while and then remove from the pan.

The second method is like this. Use a knife to peel off the florets, rinse them with clean water, and then add some water and set aside. Wash and slice the mushrooms, wash the mushrooms, wash and cut the green and red peppers into small pieces, slice the ginger and garlic, cut the green onions into small pieces and set aside; put oil in the wok, when the oil is hot, add the dried chili segments, peppercorns, and ginger and garlic slices and stir-fry When fragrant, add bean paste, black bean paste and scallions and stir-fry until fragrant; add cauliflower and stir well, add an appropriate amount of soy sauce, salt and sugar, stir well, add green and red peppers; then add pleurotus pleurotus and mushrooms and stir-fry until the mushrooms are cooked , add appropriate amount of chicken powder to taste; then put it into a dry pot and sprinkle with green onions and serve.

The third method: first wash the cauliflower and divide it into small florets. It is not suitable to cut it directly with a knife, then blanch it with hot water and add some salt to control the water; heat another pot, add a little oil, and add the chopped cauliflower. Stir-fry the thinly sliced ??fat meat into a large amount of oil, then add the thinly sliced ??pork belly. Watch the pork belly shrink into two warped ends and a concave center, and the aroma will come out. Then add the blanched cauliflower, garlic slices, and chili peppers, and stir-fry the cauliflower until the aroma is released. Add soy sauce and soy sauce, turn up the heat and stir-fry to reduce the juice. Finally add the green garlic, stir-fry for 20 seconds and it is ready to serve.

The last thing to note is that the cauliflower should be soaked in light salt water, which can force out the small bugs that may be inside and has a bactericidal effect; this dish must be made with fattened pork belly, and the pork belly is fried During the frying process, some of the fatty oil will be forced out, and the cauliflower needs to absorb these fat oils to make it taste fragrant. Don't turn the heat too high when stir-frying the pork belly, otherwise it will burn easily.