Whether you like to eat cauliflower or not, this milky white vegetable will always appear in your life in various forms. It may be a cold cauliflower stem in the appetizer, or it may be the protagonist of the dry pot cauliflower, or more likely It is a classic side dish in variou

Liu Jiali

Whether you like to eat cauliflower or not, this milky white vegetable will always appear in your life in various forms. It may be a cold cauliflower stem in the appetizer, or it may be Griddle cauliflower The protagonist is more likely to be a classic side dish in various spicy hot pots and hot pots. In short, although it looks ordinary, cauliflower always appears in your bowl with an appearance that cannot be ignored. The crispy or tender texture will captivate your taste buds.

In the world of cauliflower, cauliflower fried with bacon is a very classic dish, and its sister, cauliflower fried with sausage, is also very popular, although in many cases the combination of cauliflower and sausage is often an alternative after eating the bacon. , but the flavor produced by this combination is not bad, especially for those who like sweet dishes, using Cantonese sausage to make this dish, the layering of flavor will become particularly outstanding.

Cauliflower fried sausage

Ingredients:

Cauliflower, sausage, garlic, millet pepper, oil, salt, light soy sauce, oyster sauce, water

Method:

1. Break the cauliflower into small florets, then clean and drain the water. Set aside;

2, rinse the sausages, then use kitchen paper to absorb the water, cut into thin slices of about 2mm, set aside;

3, peel the garlic, cut into garlic slices, set aside, rinse the millet pepper, cut into pepper rings , set aside;

4. Take a clean pot, put water and a little oil in the pot, boil it, put the cauliflower into the pot and blanch it, wait until the cauliflower changes color and cook for about 1 minute, remove and drain the water, set aside;

5 , put oil in the pot, heat it up, add pepper rings and garlic slices and sauté until aroma comes out, add sausage and stir-fry, wait until the white fat part in the sausage becomes transparent and the aroma escapes, add Pour in the cooked cauliflower and stir-fry until the sausage has a slight golden edge. Add an appropriate amount of salt, light soy sauce and oyster sauce, add a little water, cover the pot and simmer for a while, then open the lid and stir-fry to reduce the juice. , then you can take it out of the pot and put it on a plate.

Tips:

1. Compared with other leafy vegetables, cauliflower is not easy to cook, so if you fry it directly in the pot, it will take a long time. Blanching it in advance can reduce the cooking time in the later stage, and after mixing it with the sausage, , adding a little water to simmer it can help the cauliflower to absorb the flavor and taste better;

2, Cantonese-style sausages will be divided into some categories according to the type of wine used and the degree of fatness. Generally, you can consider using products made with white wine and with a fat-to-thin ratio of about 46 to 60% for stir-fried food. If you like something leaner, Panax notoginseng is also a good choice.

Editor in charge: Yang Jie

Proofreader: Liu Wei