Griddle Cauliflower
Overview
Recently, cauliflower has been on the market in large quantities and is much cheaper than usual. My neighbor next door bought dozens of kilograms of it at once, thinking: There are many people who like to eat cauliflower more than me. One day I met her in the elevator, and out of curiosity I asked her what had happened. It turned out that her family dried cauliflower every year. I didn’t know exactly how to dry it, but I had eaten dried cauliflower in a Hunan cuisine restaurant before, and it was indeed delicious. Although I don’t know how to make the dried cauliflower that I remember from eating it, making it into a dry pot can be regarded as a compromise. In fact, each taste has its own merits. The texture and taste are all my favorite~Served in a clay pot, it is also a warm-up dish on the table in the cold winter.
Tags
Ingredients
Steps
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Soak the cauliflower in salt water for a while.
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Slice the pork belly, flatten and peel the garlic cloves, wash and slice the peppers. Remove the tempeh chili sauce.
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Fry the cauliflower into small florets with scissors, clean, pick up and drain.
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Boil a pot of water, pour in the cauliflower and blanch it for about 3 minutes.
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Pick up and quickly brew with cold water.
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Heat the pan, add pork belly and stir-fry until oil is released.
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Saute garlic cloves until fragrant.
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Pour in the cauliflower and stir-fry for a while.
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Pour in the black bean chili sauce and continue to stir-fry.
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Pour in the chili flakes. Stir-fry the cauliflower until it is 9 mature.
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Add salt and chicken powder.
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Pour in oyster sauce, sprinkle with green onions, and stir-fry evenly.
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Scoop it up, put it into a casserole, heat it on the stove (about 30 seconds) and serve it in the original pot.
