Stir Fried Cauliflower with water bamboo shoots and peas(jiao tou he lan dou chao hua cai )

Stir Fried Cauliflower with water bamboo shoots and peas

Introduction:

"When blanching, according to the judgment of the easy maturity of the ingredients, the ingredients in the same pot can reach the cooking maturity at the same time. When blanching the ingredients in the same pot, the garlic must be fried until it is fragrant. Only when the dishes are fried in this way can they have fragrance. The speed of frying should be fast, otherwise the dishes will affect the taste because of over cooked."

Production steps:

Step 1: cut and wash the water bamboo shoots, remove the shredded beans on both sides of the blue beans, cut the cauliflower into small pieces, cut the carrot into small pieces, cut the parsley into 3cm segments, smash the garlic and cut the minced garlic for later use.

Step 2: pour the treated cauliflower into the boiling water to blanch (add 10g salt and 30g peanut oil), then put the thick part of Zizania latifolia root, Dutch beans, carrot slices and the thin part of Zizania latifolia stem in turn, and then pick it up after 10 seconds.

Step 3: add the oil in the hot pot, stir fry the parsley and garlic until fragrant, pour in all the ingredients and stir fry together

Step 4: add seasoning, add a thin thicken, pour sesame oil on top, and then out of the pot.

Materials required:

Jiaotou: 150g

Pea: 150g

Cauliflower: 150g

Carrot: 15g

Parsley: 15g

Garlic: 5g

Salt: 13g

Chicken powder: 5g

Raw powder: 3G

Sugar: 2G

Note: when blanching, according to the judgment of the easy maturity of the ingredients, blanching should be carried out in order, so that the ingredients in the same pot can reach the cooking maturity at the same time; when blanching the ingredients in the same pot, stir frying garlic must be fragrant, so that the fried dishes have aroma, and the speed of stir frying should be fast, otherwise the dishes will affect the taste because of over cooked

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Jiao Tou He Lan Dou Chao Hua Cai