Stir-fried organic cauliflower with black bean sauce
Overview
Ancient Westerners believed that eating cauliflower regularly had the effects of soothing the throat, opening up the voice, moistening the lungs, and relieving coughs. Therefore, they called cauliflower a god-sent medicine and a doctor for the poor. Modern research has found that cauliflower is rich in protein, carbohydrates, dietary fiber, vitamins and minerals. It has anti-cancer and anti-cancer effects and clears blood vessels. The rich vitamin K in cauliflower can make people's skin healthier; the rich vitamin C can enhance the detoxification ability of the liver. Organic cauliflower tastes better than ordinary cauliflower. Therefore, organic cauliflower can be eaten regularly in winter, which not only nourishes the body but also helps maintain a strong body shape.
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Ingredients
Steps
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Wash the cauliflower, remove the roots and break into small pieces. If it is ordinary cauliflower, it must be blanched to remove the earthy smell. Organic cauliflower does not need to be blanched.
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Wash the rapeseed and cut into small pieces. I added rapeseed because I missed washing two rapeseeds when I was cooking the stir-fried rapeseed yesterday. In order not to waste it, add it to this dish. This dish can be omitted or replaced with something else.
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Prepare ingredients. Slice ginger and garlic, and shred fresh red pepper. You can use any dried chili pepper as long as the seeds are removed, otherwise it will explode when put in the oil pan and burn people easily.
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Heat 50% oil and fry Sichuan peppercorns and dried chilies over low heat until fragrant. Remove and remove. This way the finished product looks better. Then add ginger and garlic and sauté until fragrant.
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Add the cauliflower, add salt, soy sauce, black bean sauce, and oyster sauce, cover the pot and simmer over low heat for two to three minutes.
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Add the rapeseed, turn up the heat and stir-fry to reduce the juice. Add a little sugar and chicken essence and stir-fry evenly.
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Remove from pan and plate.