In the cold winter, everyone needs to eat some warm-up dishes to increase energy for the body, and those spicy dishes with sweaty nose tips are very popular at this time. Many spicy dishes are very spicy and delicious for adults, but most children don't like spicy food, like my children can eat not many spicy dishes, usually can only eat two spicy food, one is our Henan local Hu spicy soup, the other is dry pot cauliflower.
Hu spicy soup is Henan people from childhood to adulthood, this pepper spicy children eat more and have long been Xi, and the spicy taste of dry pot cauliflower is not particularly rushed, but also the spicy degree that children can accept, although it tastes a little spicy, but the cauliflower absorbs the oil of the pork belly, the more you eat, the more fragrant, it is really spicy and delicious, it is the most gluttonous dish in my child's winter, and I will be hungry if I don't eat it for a few days.
Cauliflower is also rich in a variety of nutrients, such as vitamins, proteins and minerals and other nutrients, but the price is very cheap, a cauliflower can eat several meals for a few dollars, I don't know what to eat for children in the cold winter, you can try this dry pot cauliflower, practice to share with everyone.
Dry pot cauliflower
Ingredients: cauliflower, sliced pork belly, garlic sprouts, dried chilies, ginger, garlic, bean paste, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a small amount of sugar, salt and chicken essence to taste.
1. Break the cauliflower into small flowers, put it in a basin, add a spoonful of salt and an appropriate amount of water, soak for about 10 minutes and take it out, wash and slice the pork belly, wash the garlic seedlings and cut it off with an oblique knife, and prepare dried chili, ginger slices and garlic.
2. After the cauliflower is removed and the water is controlled, put it in a wok with a small amount of oil, and stir-fry until it is 7 ripe.
3. Heat the oil again, add the pork belly slices in the hot oil, and stir-fry until golden brown and fat precipitation.
4. Add dried chili peppers, ginger and garlic, stir-fry until fragrant, add a spoonful of bean paste, stir-fry to bring out red oil, pour in 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce.
5. Pour in the cauliflower and stir-fry evenly, then pour in the garlic sprouts and stir-fry until the garlic sprouts are broken.
6. Add a small amount of sugar, an appropriate amount of salt and chicken essence to the pot, stir-fry evenly, and then get out of the pot.
- Lao Jing said -
Cauliflower does not need to be blanched when cooking, wash and control the moisture and put it directly into a wok with a small amount of oil, stir-fry so that the cauliflower is fried in advance, and it will be easier to taste when cooking, and the cauliflower will not be soft and tumble, fresh and crisp and delicious.
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