Grilled Cauliflower

Overview

When I didn't know how to cook, I especially liked to order the dry-pot cauliflower when I went to Hunan restaurants. It's spicy, charred and crispy, and it goes great with rice. However, the dishes in restaurants are usually fried in oil, so the oil is very large. There is a lot of oil left at the bottom of the pot after eating, which makes you feel a little unhealthy. Later, I started to learn to make this dish at home, but when I first stir-fried the cauliflower at home, it was either half-cooked, or it was easy to stir-fry it into braised cauliflower, which had a softer texture. Later, I discovered that there are techniques to stir-fry dry-pot dishes to achieve the restaurant-like crispiness and flavor. Blanch the cauliflower in water in advance and then quickly remove it from the cold water to maintain the crispy texture of the cauliflower. To choose fat and lean pork belly, stir-fry the pork belly to remove the fat first, and then use the oil from the pork belly to stir-fry the cauliflower. After adding the cauliflower, stir-fry it quickly over high heat, so that the stir-fried cauliflower will be very fragrant.

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• cauliflower
• chives
• millet spicy
• peanut oil
• pixian doubanjiang
• pork belly
• thread pepper
• white sugar
• garlic
• ginger

Ingredients

Steps

1. 1 First of all, we need to prepare all the ingredients needed to make this [Griddle Cauliflower]: one fresh cauliflower, one piece of pork belly, 2 peppers, 30g of chives, 10g of ginger, 5 spicy millets, and 10g of garlic.

   

2. 2 Use a knife to cut the cauliflower into small florets along the stem and wash them with water. Add an appropriate amount of water to the soup pot and bring to a boil over high heat. Add a few drops of oil and sprinkle with a small amount of salt. Pour in the cauliflower and blanch it for 1 minute. Take it out immediately, soak it in cold water, then take it out and drain it for later use.

   

3. 3 Wash the chives and cut them into sections, cut the ginger and garlic into slices, wash the hot peppers and millet and cut them into pepper rings and set aside.

   

4. 4 Wash the pork belly, drain the water, put it on the chopping board and cut it into thin and even slices with a knife.

   

5. 5 Place the wok on the stove over medium heat and heat it until it is hot in the palm of your hand. Pour in a small amount of peanut oil. When the oil is 30% hot, add the sliced pork belly. Slowly stir out the fat in the pork belly over low heat. Cook until the edges of the pork belly pieces rise and become slightly browned. Then add chili rings, ginger slices, garlic slices, scallions and Pixian bean paste, stir-fry over low heat until the red oil and aroma are released.

   

6. 6 Then add the cauliflower and stir-fry quickly. Because the cauliflower has been blanched before, it doesn't need to be stir-fried for too long.

   

7. 7 Stir-fry until the edges of the cauliflower are slightly charred. Add a little sugar to enhance the freshness. Stir-fry evenly and serve. The spicy and delicious griddle cauliflower is ready.