Stir-fried organic cauliflower with black bean paste

Overview

Cauliflower is a common vegetable in life. Cauliflower is more nutritious than ordinary vegetables. It is rich in protein, trace elements, and carotene. It is a good health product for anti-cancer and anti-cancer. The multivitamins, cellulose, carotene, and trace element selenium it contains are all beneficial to anti-cancer and anti-cancer. Cauliflower is mild in nature and sweet in taste. It has the functions of strengthening the kidneys and bones, nourishing the brain and marrow, strengthening the spleen and stomach, clearing the lungs and moisturizing the throat. It is suitable for people with congenital and acquired deficiencies, chronic illness and weakness, weak waist and knees, weak spleen and stomach, cough and aphonia. Green cauliflower also has certain heat-clearing and detoxifying effects, which is more suitable for people with spleen deficiency, stomach heat, bad breath and polydipsia. Organic cauliflower is a type of cauliflower. Its nutritional value and taste are better than ordinary cauliflower. It is also more safe to eat because organic cauliflower is produced according to the standards of organic agriculture. During its production, no pesticides, chemical fertilizers, or other substances with chemical ingredients are used. It is the safest and healthiest vegetable on the market today. This dry-stirred organic cauliflower, in addition to the cauliflower, also adds some pork belly fat, which not only supplements the oil but also adds a meaty flavor to the cauliflower, making the taste richer. In terms of taste, Sichuan peppercorns, millet pepper and mature vinegar are added to make it spicy and sour, making people want to eat one bite after another.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• dinner
• aged vinegar
• chicken essence
• cooking wine
• dried sichuan peppercorns
• dried tempeh
• fatty pork belly
• garlic
• light soy sauce
• millet pepper
• onion white
• organic cauliflower
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Yesterday I bought more than two kilograms of pork belly to make braised pork. There was a very fat piece on the edge, so I cut it off and it was just right for this dish. Wash it and set aside

   

2. 2 Slice for later use

   

3. 3 A group photo of vegetable side dishes: one piece of organic cauliflower, a little dried tempeh, a piece of green onion, a few cloves of garlic, a small piece of ginger, a few millet peppers, and an appropriate amount of Sichuan peppercorns

   

4. 4 Break organic cauliflower into small florets, soak in salt water for ten minutes, wash and drain and set aside. The stems of organic cauliflower are tenderer than ordinary cauliflower. Use a scraper to peel off the rough skin on the surface. The tender stems inside are delicious. Don’t throw them away

   

5. 5 Wash the green onion, peel and wash the garlic, peel and wash the ginger, remove the stems of millet and pepper, wash and set aside

   

6. 6 Cut green onion into diagonal sections, cut millet and pepper into small pieces, cut garlic into slices, and shred ginger, set aside

   

7. 7 Chop dry tempeh and set aside

   

8. 8 Heat the pan without adding oil, add pork belly fat and stir-fry over low heat

   

9. 9 Stir-fry until the pork belly slices are oily and the edges are rolled up, and a large amount of oil is released. If there is too much lard, you can pour some out to prevent it from being too greasy. The pork belly slices can be served out or cooked directly in the pot

   

10. 10 Leave the base oil, add Sichuan peppercorns and stir-fry until fragrant. If you don’t like it too numb, you can remove the Sichuan peppercorns after frying until fragrant. I like eating Sichuan peppercorns, so I keep them

    

11. 11 Add scallions, white ginger, garlic slices, millet pepper, and stir-fry

    

12. 12 Add dried black bean paste and stir-fry

    

13. 13 Add the fried pork belly slices and stir-fry

    

14. 14 Pour a little cooking wine to remove the fishy smell

    

15. 15 Add drained organic cauliflower and stir-fry

    

16. 16 Pour in appropriate amount of light soy sauce and continue to stir-fry

    

17. 17 Add a little sugar and stir-fry. If it is too dry, add a little water and stir-fry until the cauliflower becomes soft

    

18. 18 Pour an appropriate amount of mature vinegar along the edge of the pot, stir-fry over high heat for one minute, taste for saltiness, add an appropriate amount of salt and chicken essence, and it is ready to serve

    

19. 19 Finished product

    

20. 20 Finished product

    

21. 21 Finished product

    

22. 22 Finished product

    

23. 23 The finished product, this dish, the pork belly is pan-fried and fragrant, the cauliflower is charred on the outside and tender on the inside, spicy and sour, it is delicious with rice, and can be eaten when the appetite is not good, it is very appetizing.