Recently, the price of supermarket vegetables has been rising, but the price of cauliflower is basically relatively stable, for the daughter-in-law who is thrifty and thrifty, the expensive dishes in the supermarket are not bought, and every time she buys, the daughter-in-law always buys a cauliflower, in the words of the daughter-in-law, cauliflower is the most out of the vegetables, and a large cauliflower can be fried twice. When sautéing cauliflower, blanch it or stir-fry it directly? The chef teaches you the right way to do it, and it's fragrant, crispy and flavorful
Many fans and friends will say that cauliflower is often eaten, but always can not make the taste of the restaurant, the last time the mother fried cauliflower is not crisp at all, eating is not delicious, wasted so many ingredients, in fact, fried crisp cauliflower is also needed to certain requirements. So how should sautéed cauliflower be made? Is it blanched or fried? In fact, these two methods are not right, today will share the correct method with everyone, to ensure that the cauliflower made is spicy, crisp and appetizing. When frying cauliflower, should I first "blanch the water"? Look at the operation of the chef of the restaurant, and suddenly enlightened
<h1>【Stir-fried cauliflower】</h1>
Ingredients: Organic cauliflower, pork belly, green pepper, red pepper, onion, garlic sprouts, green onion, ginger, garlic, dried chili
First: remove the organic cauliflower root, then cut into small flowers, put it into a pot, add water, let the water not pass the cauliflower, and then put in half a spoonful of cooking oil, soak the cauliflower for 10 minutes, soak it well, and then fish out the water control for later
Second: Prepare some ingredients below, a piece of pork belly, cut into slices and set aside, green and red peppers to remove the seeds; change the knife to cut into diamond-shaped pieces, put them in a bowl for later; cut the garlic seedlings into sections, cut the onions into strips, grasp and scatter by hand and put them into a bowl, slice the green onion with a slashing knife, cut the ginger into strips, pat the garlic flattened, cut in half; cut the dried pepper into sections, and set aside a few peppercorns
Third: pour oil into the pot, heat the oil to 60%, put in the cauliflower over the oil, pass the oil for 10 seconds, and then fish out the oil control and set aside.
Fourth: leave the bottom oil in the pot, put the oil heat into the pork belly and sauté it on a low heat, fry until it turns white, pour in the onion, ginger, garlic and dried pepper, continue to stir-fry, add a spoonful of Pixian bean paste after stir-frying, after frying the red oil, pour in the appropriate amount of soy sauce, a few drops of dark soy sauce, and then put a small amount of oyster sauce, half a spoon of salt, a spoonful of white sugar to freshen, half a spoonful of thirteen spices, half a spoon of chicken essence, stir-fry evenly after putting in the green and red peppers, stir-fry until the cauliflower of good oil is poured in after the break, quickly stir-fry evenly, put in the onion and garlic seedlings before leaving the pot, stir-fry evenly, turn off the heat, Sprinkle white sesame seeds before leaving the pot, stir-fry evenly to get out of the pot,
<h1>【Cooking Class of Stir-fried Cauliflower】</h1>
1) If you want cauliflower to eat crisp, we have to choose organic cauliflower, that is, the rod is very long, the price is half the price of ordinary cauliflower, but organic cauliflower is fried more crisp, the taste is sweeter, and the dry pot cauliflower in the restaurant is the organic cauliflower used.
1) Soak the cauliflower in brine for about 10 minutes, which can remove pesticide residue impurities and insect eggs, and can also be sterilized, which is more healthy and hygienic
2) Fry the cauliflower over the oil for about 10 seconds, so that the sautéed cauliflower is more fragrant and crispy than the blanched water, which is usually done by restaurant chefs
The broccoli fried in this way is really fragrant, crisp and refreshing, spicy and delicious, delicious and delicious, whether it is accompanied by rice or steamed buns, it is very delicious. When you make cauliflower at home, do you fry it directly or blanch it first? How is it generally done? Everyone is welcome to leave a message in the comment area to discuss.