Pickled pepper cauliflower stem(pao jiao hua cai geng )

Pickled pepper cauliflower stem

Introduction:

"The organic cauliflower I bought is very loose, mostly stems. It's a pity to throw it away because it's tender when I pinch it with my fingernails. Because cauliflower itself taste very light, then cut thin with pickled pepper copy, hot and sour crisp

Production steps:

Step 1: wash cauliflower stalk and cut into thin pieces.

Step 2: pickled pepper oblique section

Step 3: dry clean and cut the tea

Step 4: slice garlic, cut red pepper into sections

Step 5: heat the oil in the frying pan, add Chinese prickly ash, garlic and dried red pepper, and saute until fragrant

Step 6: stir fry with pickled pepper, add cauliflower stalk and dried tea, stir fry

Step 7: after cauliflower stalk is cooked, add salt to taste, and take off.

Materials required:

Cauliflower stalk: 300g

Dried tea: 100g

Pickled peppers: 5

Pepper: a little

Dried red pepper: how many

Garlic: 2

Salt: right amount

Note: cauliflower stalk peeled taste better, I am lazy did not cut, taste as crisp.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Pao Jiao Hua Cai Geng