Some people blanch the cauliflower, some people fry it directly, try to do this, it is crisp and refreshing, and it is more delicious than the restaurant

 The treatment method of the cauliflower in the restaurant is generally over-oiled, which can make the cauliflower fragrant and crispy, but the over-oiling is generally not suitable for home operation, why do you say so? Too much oil is used, the fried oil inevitably has impurities, it needs to be processed twice, and then the amount of oil required for fried food is more, and it needs to be stored in another container at home after use, which is too troublesome, so the home operation can replace the frying with other methods.                                                                                      

In fact, as long as it is not overcooked, the crisp taste of the cauliflower itself is still there, so why is it overcooked? Many friends feel that cauliflower is difficult to cook, and it will be blanched before stir-frying, and after blanching, water will be added and boiled again when cooking twice, and the cauliflower will definitely not taste good, and there is a strange taste, so can you not blanch the cauliflower? No, home cooking can not be too oily, in order to be able to quickly get out of the pot when cooking, the cauliflower is to be blanched, but the time and method of blanching are particular, the cauliflower blanching water should be boiled in the pot, stir it a little after the pot, see the cauliflower change color, about 15 seconds or so, it will be out of the pot, put it in cold water to cool down, so as to better ensure the crisp taste of the cauliflower;

The cooking method after blanching is stir-fried, the blanched cauliflower has more water, there is no need to add water when stir-frying, the water on the surface of the cauliflower will be fried dry, so that the cauliflower is more flavorful, and the taste is more crisp, and the time for stir-frying should be short, not too long, the blanched cauliflower is easier to fry, and the spicy cauliflower shared with you today is the blanching and stir-fry method shared above, the taste and the dry pot cauliflower of the restaurant have a fight, friends who like it can try!

【Ingredients】Cauliflower, soy sauce meat, bell pepper, garlic, shallot, millet spicy, star anise, light soy sauce, oyster sauce, sugar, Pixian bean paste;

【Preparation of spicy cauliflower】

1. The raw materials for making this dish are very simple, in addition to the protagonist cauliflower, I also added a little soy sauce meat and a bell pepper, there is no requirement for the specific proportion and amount of ingredients, the nutritional value of the bell pepper is also very high, and it can make the color of this dish more beautiful, soy sauce meat is for meat and vegetable matching, and if there is none, it can be replaced with bacon, pork belly, or not put;

2. Prepare the cauliflower to deal with, cut off a small part of the old stalk after cleaning, the stalk of the cauliflower is crispy, don't cut off too much when processing, just remove the older part of the root, and soak the cut cauliflower in salt water for 10-20 minutes, so that it can better remove the residual pesticides and insect eggs on the surface of the cauliflower, and it can also be sterilized, and it is more healthy and hygienic to eat;

3. Prepare the remaining raw materials and ingredients, cut the green pepper into shreds, cut the soy sauce meat into slices, cut 4 millet spicy into rings, mince or slice half of the garlic, cut the appropriate amount of shallots into long sections, cut a little dried chili pepper into segments, 2 spoons of Pixian bean paste, 1 star anise;

4. After the cauliflower is soaked, add water to the pot, add a spoonful of salt and a little cooking oil after the water boils, add the cauliflower and green pepper, blanch for about 15 seconds, take out the cold water for later use, the cold water can make the cauliflower taste more crisp and drained;

5. Add an appropriate amount of lard to the pot, after the oil melts, add the cut soy sauce meat, stir-fry until it changes color, and put it on a plate for later use;

6. Continue to add millet spicy, minced garlic and green onion white to the pot to stimulate the fragrance, pour in Pixian bean paste and an star anise, stir-fry to bring out the fragrance, add the drained cauliflower and dried chili, stir-fry evenly, the dried chili pepper is recommended to be put later, it is not good to grasp the heat too early, and it is easy to burn;

7. The cauliflower stir-fry time does not need to be too long, as long as the stir-fry is even, immediately add the soy sauce meat, start seasoning, bean paste and soy sauce meat are salty, it is recommended not to add salt, as long as you add light soy sauce and oyster sauce to taste, white sugar to enhance freshness, stir-fry evenly;

8. After the seasoning is completely melted, add the green onion segments, stir evenly, and the delicious spicy cauliflower will be out of the pot;

9. The cauliflower is crisp and refreshing, spicy and spicy, whether it is with steamed bread or rice, it is a good choice;

Summary of the practice of cauliflower:

1. If you don't like to eat spicy millet spicy and dried chili peppers, you can leave it out, and replace Pixian bean paste with bean paste;

2. If you like to eat onions, you can also add some shredded onions, the taste will be better;