Braised cauliflower with sauce(jiang shao hua cai )

Braised cauliflower with sauce

Introduction:

"The rich cauliflower with Kwai sauce, both hands fast, get!"

Production steps:

Step 1: add star anise, Chinese prickly ash and fragrant leaves in a cool pan and fry them over low heat.

Step 2: take out the fragrant spices and put them into the scallion pan.

Step 3: add a spoonful of mushroom sauce, a spoonful of soybean sauce and three spoonfuls of tomato sauce to the pan and stir fry over low heat.

Step 4: after frying out the red oil, add the washed cauliflower and stir well.

Step 5: add a little five spice powder, half a spoonful of sugar, two spoonfuls of soy sauce and one spoonful of vinegar into the garlic slices to make a bowl of juice and cook it in the pot. At this time, cauliflower will come out of the water. If you feel that the water is not enough, you can add a little water, cover the pot and simmer for a while.

The sixth step: finally, add the appropriate amount of salt and thicken the pan.

Materials required:

Cauliflower: 300g

Star anise: 1

Fragrant leaves: 3 pieces

Zanthoxylum: 15

Scallion: right amount

Minced garlic: right amount

Sugar: half a spoonful

Peanut oil: 5g

Ketchup: 3 tbsp

Soy sauce: 1 tbsp

Mushroom sauce: 1 tbsp

Soy sauce: 2 tbsp

Vinegar: 1 teaspoon

Five spice powder: appropriate amount

Salt: right amount

Note: because cauliflower is not blanched in advance, it needs to be stewed for more than five minutes. If it is blanched well, you can skip this step.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Hua Cai