Dry pot dishes are also skillful if you want to stir-fry the crispy, crispy and tasty dishes like restaurants. Blanch the cauliflower in water in advance, and then quickly remove the cold water to keep the cauliflower crispy. To choose fat and thin pork belly, first stir the pork belly to remove the oil, and then use the oil from the pork belly to stir fry the cauliflower. After adding the cauliflower, stir-fry it quickly, so that the stir-fried cauliflower will be very fragrant.
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Dry pot cauliflower
Graphic text|Cat that doesn't want to go downstairs
cauliflower 400g pork belly 200g line pepper 2 chives 30g ginger 10g millet spicy 5 garlic 10g peanut oil 10ml Pixian bean paste 30g white sugar 2g
1. First We need to prepare all the ingredients needed to make this [Dry Pot Cauliflower]: 1 fresh cauliflower, 1 piece of pork belly, 2 chili peppers, 30g chives, 10g ginger, 5 spicy millet, and 10g garlic.
2. Use a knife to divide the cauliflower into small florets along the cauliflower stalk and rinse with water. Add a proper amount of water to the soup pot and bring it to a boil over high heat, add a few drops of oil, sprinkle with a little salt, pour in the cauliflower and blanch for 1 minute, remove it immediately, soak it in cold water, then remove and drain the water for later use.
3. Wash the chives and cut them into sections, cut the ginger and garlic into slices, wash the chili peppers and millet, and cut them into chili rings for later use.
4. Wash the pork belly, drain the water, put it on the chopping board and cut it into thin and even slices with a knife.
5. Put the frying pan on the stove and heat it on medium heat until the palm is hot. Pour in a small amount of peanut oil. When the oil temperature is 30% hot, add the sliced pork belly, and slowly stir the fat in the pork belly over low heat. Until the edges of the pork belly pieces are raised and slightly browned. Then add chili rings, ginger slices, garlic slices, green onions and Pixian bean paste, and stir-fry on low heat until the red oil and aroma are obtained.
6. Then pour in the cauliflower and stir fry quickly, because the cauliflower has been blanched before, so you don't need to fry it for too long.
7. Stir fry until the edges of the cauliflower are slightly burnt, add a little sugar to keep it fresh, stir fry evenly, and then serve on a plate. Spicy and addicting, the dry pot cauliflower is ready to eat.
Tips:
1. Don’t blanch the cauliflower for too long. After blanching, remove the cold water immediately, so as to keep the cauliflower’s crunchy texture. The purpose of blanching is to remove the eggs that are not easy to clean.
2. The pork belly should be fat and thin. If you like meat, put more meat. If you don’t like it, put less meat.
3. If you can't eat too spicy, you can reduce the amount of chili and Pixian watercress according to your own taste, or omit the chili.
4, Doubanjiang tastes very salty, basically no need to add salt, you can taste the taste in advance, and then add salt as appropriate.
5. Adding a little less sugar before serving can enhance the freshness and improve the taste of the dishes.
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~~ By The cat who doesn't want to go downstairs ~~
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