What are the tips for frying ordinary cauliflower?

When eating in a restaurant, you can't help but order a dry pot dish, dry pot cabbage, dry pot cauliflower and so on. This dish is spicy and enjoyable, and it tastes particularly refreshing. Last time I had dinner with a friend, my daughter-in-law ordered a dried cauliflower. After eating it, my daughter-in-law said she didn't want to eat any more. This cauliflower has been fried once, and it tastes delicious, but it is also very greasy. Fried cauliflower is not boiled, but fried in oil. Keep in mind three skills to make it crisp, fragrant and delicious.

The weather is dry, I have no appetite, but I think of dried cauliflower. Today, I bought a cauliflower in the supermarket for 3 yuan, and made a family version of the dry pot cauliflower at home. No frying, no oil, refreshing and not greasy. Moreover, it is simple and easy to make without blanching, and the prepared cauliflower is crisp and refreshing, and it is appetizing and serving. Do you want to "blanch" the fried cauliflower first? The hotel chef will teach you how to cook home-cooked food, which is crisp and simple.

Ingredients: cauliflower, pepper, pork belly, onion, ginger, garlic, pepper, dried pepper and onion.

Cut the cauliflower into sections, break it into small flowers, put it into a pot, add water and a spoonful of salt after the cauliflower is broken, soak the cauliflower for 10 minute, take out the soaked cauliflower and drain the water.

Second: prepare some side dishes: clean the line pepper, remove the head, then cut it into rings, put it in a bowl, slice the onion, shred the ginger and garlic, and then prepare some pepper and dried pepper and shred the onion; Prepare another piece of pork belly, slice pork belly and put it in a bowl for later use.

Third: add a proper amount of oil to the pot, stir-fry the cauliflower after the oil is hot, stir-fry it slowly with low heat, stir-fry the cauliflower until it is slightly burnt, and take it out for use.

Fourth, add a proper amount of oil to the pot, add pork and stir-fry after the oil is hot, stir-fry the pork with low fire until it turns white, add lard and stir-fry, then add onion, ginger, garlic, dried pepper and pepper, and add a spoonful of bean paste and stir-fry red oil.

Fifth, add cauliflower, stir-fry evenly, then start seasoning, add less salt, add white sugar, chicken essence, thirteen spices and soy sauce, stir-fry evenly quickly, pour in green pepper, cut off green pepper, add onion and stir-fry evenly to get out of the pot.

This spicy, delicious, crispy and delicious dry pot cauliflower is ready, and you will have an appetite when you look at it. The cauliflower made in this way is not only crisp but also not greasy.

Tips:

1) Cauliflower is in the shape of a flower, which is easy to mix with pesticide residues and eggs. Breaking cauliflower into small flowers and soaking in salt water can kill eggs and remove pesticide residues.

2) the home version does not need to be over-fried. In restaurants, it is generally over-fried, expensive and greasy. If you do it at home, just fire him. Don't stir-fry cauliflower with too much fire, just stir-fry cauliflower until it is slightly yellow.

3) Add a proper amount of pork belly and stir-fry lard, then stir-fry until it is slightly yellow, and then add cauliflower, which is more fragrant and delicious.

In fact, everyone's dry pot cauliflower practices and tastes are different, and the taste is different. If you want to cook well and simply at home, try the cauliflower cooked by Xiao Dong's family, which is not fried or scalded. The method is simple, the cauliflower is crisp, appetizing and delicious.