When I was a child, my father picked some cauliflower back from the field. It was the first time I saw cauliflower. I felt a little strange. This white vegetable grows in a lump and looks a bit like a flower. Can I eat it? Later, my father added some green peppers and salt and st

When I was a child, my father picked some cauliflower from the field. That was the first time I saw cauliflower. I felt a little strange. It was white, grew into a lump, and looked a bit like a flower. Can I eat it?

Later, my father added some green pepper, salt, and stir-fried it. It tasted pretty good, with a hint of sweetness from the ingredients. This was my first experience eating cauliflower. Maybe it’s due to the water and soil. I always feel that the vegetables grown at home, whether spinach, cabbage, cauliflower, or lotus root, are slightly sweet when fried and taste great. I have lived in the north for more than ten years. , you can’t buy such quality vegetables.

That’s how I fell in love with cauliflower. Maybe it was because my father made it delicious, or maybe it was a preconception that cauliflower was delicious.

Cauliflower, also called cauliflower, is generally divided into two types: green and white. Cauliflower originated in Europe and is a common dish on Western tables. Cauliflower is rich in nutritional value and delicious. The effects of the two types of cauliflower are basically the same.

The cauliflower we chose today is organic cauliflower, what we call organic cauliflower here. Its flower bulbs are relatively loose, the stems are relatively long, and the color of the peduncles is greener than ordinary cabbage flowers. This kind of cauliflower is generally called "organic cauliflower". Compared with ordinary cauliflower, organic cauliflower bulbs are loose, have long and green peduncles, and taste sweeter, crisper and more tender. When fried, it is not easy to boil and the color of the pedicels becomes greener after heating. today recommends to you how to cook cauliflower in a dry pot. Let’s see how the restaurant chef makes it.

Please watch the chef's operation below:

Take half of the organic cauliflower bought from the market, remove the thick roots and leaves, cut it into small florets with a knife, and put it in a bowl for later use.

Thai pepper Ten or so stems removed, cut into circles, garlic leavesRemove the roots, wash and cut into sections about 1 cm long and put them on a plate for later use. Garlic sprouts can be used for color matching and to add flavor to dishes. fragrance.

Crush seven or eight pieces of garlic with a knife and put it in a small bowl for later use; about two ounces of pork belly, cut into thin slices about 2 mm thick, put it into a hopper and set aside.

Heat the pot and pour enough oil to cover the cauliflower. Heat it to 30 to 40% oil temperature. Add the prepared cauliflower and fry over medium heat for about ten seconds. Pour into a colander and drain the oil and set aside.

Leave the bottom oil in the pot, add the pork belly slices and stir-fry until cooked, add the beaten garlic seeds and stir-fry until fragrant, then add Thai pepper rings, stir-fry a few times, and then add the fried cauliflower. Add a small spoon each of MSG, chicken essence, about 10 grams of oyster sauce, a small amount of water, and stir-fry a few times.

Add about 15 grams of soy sauce to the steamed fish, cut the garlic sprouts and stir-fry together until the garlic sprouts are broken, then it is ready to serve. Just put the fried cauliflower into a dry pot lined with shredded onions.

This dry pot organic cauliflower dish is delicious, salty and rich in garlic aroma. The cauliflower is crisp and refreshing. Paired with the spiciness and peppery aroma of Thai pepper, it will whet your appetite and make your mouth water. Paired with the fragrant aroma fresh out of the pan The rice is enough to eat two big bowls. It’s so delicious.

The ingredients and seasonings needed to make this dry pot organic cauliflower are as follows:

Raw materials: organic cauliflower, Thai pepper, pork belly, garlic seeds, garlic sprouts, onions. The seasonings used in

include: oil, monosodium glutamate, chicken essence, oyster sauce, steamed fish soy sauce.

The dish I will teach you today uses simple ingredients, is not complicated to make, and is easy to operate. Once you learn how to make it, try it as soon as possible. Thank you all for watching. If you like my article, please like and forward it. Please pay attention to Chef Fangzai. I will teach you more delicious dishes. See you in the next issue.