Stir-fried cauliflower

Overview

Eating some cauliflower regularly can protect our liver to a certain extent. Cauliflower can help our body purify the blood and accelerate the elimination of toxins from the body. Its rich vitamin C content can also moisturize our skin. However, when eating cauliflower, we should pay attention to the fact that the nutrients of cauliflower are lost quickly. Try not to buy cauliflower that has been stored for a long time. The chopped cauliflower should be cooked as soon as possible. In addition, friends with poor gastrointestinal problems should eat less cauliflower. Eating too much will cause flatulence and increase the burden on the gastrointestinal tract.

Tags

• hot dishes
• home cooking
• chinese banquet
• preparing meals
• cauliflower
• cooking wine
• dried chili pepper
• ginger and garlic
• light soy sauce
• msg
• oyster sauce
• pork belly

Ingredients

Steps

1. 1 Appropriate amount of fresh cauliflower, rinsed. If there is visible dirt on the surface of the cauliflower, you can cut it off lightly with a knife.

   

2. 2 Cut off the large root at the bottom of the cauliflower, break it into small florets, and chop them into smaller pieces.

   

3. 3 Soak the cut cauliflower in light salt water for fifteen minutes. This can sterilize the cauliflower and soak out many dirt invisible to the naked eye. The soaked cauliflower must be rinsed again and drained before use.

   

4. 4 Peel the pork belly and cut into thin slices. The amount does not need to be large. It will be more fragrant when fried with cauliflower. If you feel that the meat is difficult to cut, you can put it in the refrigerator for half an hour before cutting. While cutting the meat, cut and wash the ginger, garlic, and dried chili peppers.

   

5. 5 Heat the oil pan, add pork belly and stir-fry until the oil is released.

   

6. 6 When the edges of the pork belly turn brown, add the ginger, garlic and dried chili segments and stir-fry until fragrant.

   

7. 7 Then pour in the drained cauliflower, stir-fry slowly over medium heat, do not add water, be careful to stir it with a spatula to prevent parts of the cauliflower from being unevenly browned by the heat.

   

8. 8 When all the cauliflower changes color and becomes soft, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, a little salt, MSG, and fine sugar, and stir-fry everything evenly.

   

9. 9 Oyster sauce and light soy sauce both have a certain saltiness, so don’t use too much salt. Just add less salt according to your family’s taste. Friends who don’t eat chili can ignore the step of adding chili.