Dry Fried Cauliflower(gan bian cai hua )

Dry Fried Cauliflower

Introduction:

"Loose cauliflower, also known as cauliflower, is one of the broccoli in Brassica oleracea of Cruciferae, because its buds are longer, the flower layer is thinner, and the shape of the flower ball is not compact when fully expanded, which is loose compared with ordinary cauliflower. Compared with the general compact cauliflower varieties, the loose cauliflower is easier to be cooked, likes to taste, and is dry and crisp after being fried. The results showed that the contents of vitamin C and soluble sugar in broccoli were significantly higher than those in broccoli

Production steps:

Step 1: with the help of a knife, break the cauliflower into small flowers, soak it in brine for 10 minutes, then rinse it with clean water, and drain the excess water for standby;

Step 2: sliced pork slices;

Step 3: cut ginger and garlic well;

Step 4: pour a small amount of oil in the pot, stir fry the pork for 2-3 minutes, stir fry the oil until slightly burnt yellow;

Step 5: add ginger and garlic to stir fry until fragrant; (pour some out if there is too much oil; add chili, stir fry with ginger and garlic in this step)

Step 6: pour in cauliflower and stir fry until it changes color. Add salt, soy sauce, cooking wine and sugar and continue to stir fry;

Step 7: in the process, add one tablespoon (15ml) of broth (or boiling water) twice to make it completely cooked. Finally, season with chicken powder.

Materials required:

Cauliflower: moderate

Streaky pork: moderate

Ginger: right amount

Garlic: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Chicken powder: right amount

Soup: right amount

Note: this dry fried cauliflower, if it is spicy, must be more rice ~ scattered cauliflower, fried taste is very crisp, coupled with dried pork, let this dish smell overflowing, no spicy also rice!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Bian Cai Hua