Cauliflower does this, delicious and satisfying super rice, 10 minutes to make a pot, and the table is swept away instantly

 

 

Dry pot cauliflower

Ingredients: 400g cauliflower, 200g pork belly

Excipients: 2 peppers, 30g chives, 10g ginger, 5 millet spicy, 20g garlic

Seasoning: 10ml of peanut oil, 30g of Pixian bean paste, 2g of sugar

Production process:

1. First of all, we need to prepare all the ingredients needed to make this [dry pot cauliflower]: a fresh cauliflower, a piece of pork belly, 2 line peppers, 30g chives, 10g ginger, 5 millet spicy, and 20g garlic.

 

2. Divide the cauliflower into small florets along the cauliflower handle with a knife and clean it with water. Add an appropriate amount of water to the soup pot and bring to a boil over high heat, drop a few drops of oil, sprinkle a small amount of salt, pour in the cauliflower blanching water for 1 minute, remove it immediately, soak it in cold water, and then drain the water for later use.

 

3. Wash the chives and cut them into sections, cut the ginger and garlic into slices, wash the pepper and millet spicy and cut them into chili rings for later use.

 

4. Wash the pork belly, drain the water, put it on the cutting board and cut it into thin and uniform slices with a knife.

 

5. Put the wok on the stove over medium heat until the palm is hot, pour in a small amount of peanut oil, when the oil temperature is 30% hot, put in the sliced pork belly, and slowly stir out the fat in the pork belly over low heat. Until the edges of the pork belly are warped and slightly browned. Then add chili rings, ginger slices, garlic slices, green onion segments and Pixian bean paste, and fry the red oil and fragrance over low heat.

 

6. Then pour in the cauliflower and stir-fry it quickly, because the cauliflower has been blanched before, so you don't need to fry it for too long.

 

7. Stir-fry until the edge of the cauliflower is slightly burnt, add a little sugar to enhance the freshness, stir-fry evenly and then put it out of the pot and put it on the plate. The spicy is enjoyable, and the dry pot cauliflower that is delicious to eat is ready.

 

Cooking Tips:

1. The time of blanching the cauliflower should not be too long, and the supercold water should be removed immediately after blanching, so as to maintain the crisp taste of the cauliflower, and the blanching is mainly to remove the eggs that are not easy to clean in the cauliflower.

2. Choose the kind of pork belly that is fat and thin, put more meat if you like it, and put less meat if you don't like it.

3. If you can't eat too spicy, you can reduce the amount of chili pepper and Pixian bean paste according to your taste, or don't put chili pepper.

4. The taste of bean paste is very salty, basically you don't need to put salt anymore, you can also taste the taste in advance, and then add salt as appropriate.

5. Finally, add a little sugar before the pot to improve the freshness and taste of the dish.