Stir-fried Cauliflower and Tips

Overview

Cabbage flowers are called broccoli flowers in Guangzhou. Let’s not talk about nutrition. From a cooking point of view, they are white, hard, and tasteless. Many times we blanch them before frying them, and they become a bit watery when fried. Sometimes I wonder why cauliflowers fried at home are not as good as those cooked in restaurants. How fragrant they are. Occasionally, Take a look at "Daily Food". There is a video where Master Cui Hao teaches you how to stir-fry cauliflower in a restaurant style. In order to show the effect of stir-frying, the author changed the commonly used non-stick pan to a cast iron pan. Sure enough, the stir-fry is much more fragrant than before, and the color and taste are greatly improved. Now I will share it with you.

Tags

• hot dishes
• home cooking
• cauliflower
• green pepper
• light soy sauce
• onion white shreds
• onions
• red pepper
• rice wine
• salted pork neck
• shredded ginger
• sugar
• pepper
• salt

Ingredients

Steps

1. 1 Pick the cauliflower into small florets, slice the salted pork neck, cut the scallions into sections, cut two sections of scallions and ginger into shreds for the pot;

   

2. 2 Cut the pork into thin slices, stir-fry over medium-low heat until the oil comes out, remove the meat slices, drain off the excess oil, leaving a little base oil;

   

3. 3 This step is very important. It is the trick that Master Cui Hao said. Put the pot on the stove until the meat has just been stir-fried, and there is a little oil, just enough to moisten the bottom of the pot. Turn on medium heat, pour in the cauliflower, stir for a while and then change to medium heat. Stir the cauliflower from time to time until the cauliflower is slightly yellow, dry and soft. Dish it up and set aside. Do not add salt. Remember;

   

4. 4 Heat a pot, put 1 tablespoon of vegetable oil in the pot, then add shredded ginger and green onions, and stir-fry;

   

5. 5 Pour in the chili and green onions and stir-fry until fragrant;

   

6. 6 Pour in the cauliflower and meat slices, stir-fry a few times, add about 2/3 teaspoon of refined salt, 1 tablespoon of light soy sauce, 1/4 teaspoon of sugar, and 1/4 teaspoon of pepper, mix well, turn off the heat, add about 1 tablespoon of high-strength wine or rice wine in time, stir a few times and take it out.