Stir Fried Cauliflower(gan chao cai hua )

Stir Fried Cauliflower

Introduction:

"Generally, cauliflower is not easy to taste when it is made, but it will have a bad taste when it is burned for a long time. In fact, the way to make cauliflower taste is very simple. As long as the cauliflower is washed in advance, broken and dried to make its surface wilt, and then dried and fried for a few seconds, it can achieve the effect of taste when it is fired, because it is easier to inhale the soup when the water content of cauliflower is less Can achieve the effect of taste, chew up and slightly crisp feeling, very delicious

Production steps:

Step 1: wash the cauliflower in advance, break it into small flowers with appropriate size by hand, and then spread it to air for half a day to make its surface wilt. Step 1: mix the bowl juice; put salt, monosodium glutamate, sugar, garlic sauce, fresh soy sauce and Shaoxing wine into the bowl and mix well.

Step 2: add a little water and mix well.

Step 3: put a little oil in the pan and stir fry the pork slices. After the meat slices are fried with oil, add green onion and ginger to make it fragrant, then add mushrooms and stir fry a few times.

Step 4: pour in the cauliflower and stir fry for one minute.

Step 5: then cook into a bowl of juice, stir well and collect the juice over medium heat.

Step 6: after the soup is collected, add green pepper and red pepper, stir well, and then out of the pot.

Materials required:

Cauliflower: 500g

Pork slices: 60g

Shuifa mushroom: 40g

Red pepper slice: 40g

Green pepper slice: 40g

Scallion: 15g

Ginger slices: 10g

Fresh soy sauce: 15g

Garlic sauce: 15g

Refined salt: 3 G

Sugar: 5g

MSG: 2G

Shaojiu: 15g

Cooking oil: proper amount

Note: this dish features beautiful color, delicious, slightly crisp taste, simple production. Warm tips: 1. Cauliflower should be dried and wilted in advance, which is easy to taste. Generally, it should be dried for more than five hours. 2. The taste can be adjusted at will, such as spicy, spicy, salty, fish, curry and so on. 3. The amount of bowl juice should be appropriate, too much juice is easy to fry the cauliflower, and the taste is not good. The juice should be less rather than too much. The hardness and softness of cauliflower can be controlled by adding water in the process of frying, and the paste should not be fried when dry frying. This home cooked dish "dry fried cauliflower" is ready for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gan Chao Cai Hua