Bacon griddle cauliflower
Overview
I always have bacon in the refrigerator at home. It is very convenient for making breakfast. It can be wrapped into an egg pancake, hamburger, sandwich, or fried directly to accompany the meal. It is a good choice. Generally, we use pork belly to add a strong flavor to griddle dishes, but as people who don’t eat fatty meat, we can only stay away from it. Today, I used Hormel’s stir-fried bacon for this dish. In fact, bacon is also very suitable for Chinese food. Because Hormel bacon is made from selected high-quality pork belly ribs (commonly known as pork belly), which are trimmed, cured, smoked, refrigerated, shaped, sliced and other processes. When the oil is forced out during frying, it is fragrant but not greasy. I recommend it to friends.
Tags
Ingredients
Steps
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Get the ingredients ready.
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Place the cauliflower in a larger container with the flowers facing down, soak in salt water for 20 minutes, rinse well, and tear into small florets with your hands.
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Put an appropriate amount of water in the pot and bring to a boil, add an appropriate amount of salt and oil, blanch for 2 minutes and then drain.
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Remove the Hormel Sauté Bacon.
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Cut into two small pieces from the middle.
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Cut the red pepper into small pieces, prepare garlic slices, cut green onions, and peppercorns for later use.
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Add enough oil to the pan and add Hormel Sauté Bacon.
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Fry until both sides are brown.
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Move the bacon to one side and sauté the red pepper and garlic.
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Add cauliflower.
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Adjust salt and light soy sauce and stir-fry.
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Stir-fry until the water content of the cauliflower is reduced, add chicken essence, sprinkle with scallions and serve.
