Fried cauliflower is a dish with a high order rate in the restaurant. The delicate cauliflower tastes crispy and tender, and it is both wine and rice. However, many people can't stir-fry the cauliflower like the restaurant when they are stir-frying cauliflower at home. The caulif

2025/08/2722:47:35 food 1749

stir-fried cauliflower is a dish with a high order rate in the restaurant. tender cauliflower tastes crispy and tender, and it is both wine and rice. However, many people can't stir-fry cauliflower like the restaurant when they are stir-frying cauliflower at home. The cauliflower will not be as delicious as the restaurant after stir-frying. The cauliflower will not be crispy, tender and tasteless after stir-frying for a long time.

In fact, this is caused by the special structure of cauliflower. Cauliflower has very dense flower buds. This hollow structure needs to be processed before cooking. Some people will blanch it, and some people will use oil first. is the purpose of making cauliflower cooked in advance, making it easier to cook and taste, and it is actually OK to make it at home.

But if you want to make the taste of a restaurant, you need to be too oily. The cooking time of will be greatly shortened, and the cauliflower tastes crispy, tender and delicious, and will not be soft. However, the cooking method of home frying is troublesome. can be fried instead of frying, which can also achieve good results. Share a recipe for dry stir-fried cauliflower .

Dried stir-fried cauliflower

Prepare ingredients: cauliflower, a piece of pork belly, millet pepper, garlic, dried chili, a green pepper, 2 spoons of soybean paste, salt and chicken essence.

1. Break cauliflower into small flowers, add a spoonful of salt to clean water, stir and soak evenly for 10 minutes, remove and rinse and dry the water, chop 1 spoonful of bean paste, cut the pork belly into thin slices, cut the millet pepper into segments, and cut the green pepper into slices, prepare garlic and dried chili.

2. Add wide oil to the wok, pour the cauliflower that has dried the moisture into the pot, and stir-fry slowly over low heat to get out the moisture in the cauliflower. The surface turns slightly yellow and then put it out.

3. Re-simmer the oil. After the oil is hot, pour in the pork belly and stir-fry until the surface of the pork belly is golden. Pour in garlic, scallion slices, dried chili and bean paste to stir-fry until the aroma is fragrant.

4. Pour in millet pepper and green pepper, stir-fry until it is finished and then pour in the cauliflower that has been stir-fried in advance, and stir-fry evenly.

5, pour 2 spoons of light soy sauce, a small amount of dark soy sauce, appropriate amount of salt and chicken essence, stir well until the seasoning melts, stir fry cauliflower and color it out of the pot, sprinkle with white sesame seeds and garnish.

——Lao Jing said—

Friends who like spicy food can appropriately increase the amount of bean paste, which can not only increase the taste, but also make the color of cauliflower more attractive. Moreover, if the pork belly is stir-fried, if there is more oil precipitated, a small amount of oil can be poured out. It is also possible to stir-fry vegetarian dishes. It will not waste it and will not make the cauliflower too greasy.

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