Dry pot salted egg white cauliflower

Overview

Occasionally, I learn how to cook from Master Aji and other masters online. They often use cooked salted eggs as condiments. Although salted eggs and salt are both salty, the taste of stir-fried dishes with salted eggs is really different. Now I often pickle a jar of salted eggs and can use them for stir-frying at any time. Haha, it’s a good idea.

Tags

• hot dishes
• home cooking
• cabbage flowers
• dried chili pepper
• garlic
• ginger
• green garlic
• light soy sauce
• salted egg
• water-fat mushrooms
• white sugar
• pepper

Ingredients

Steps

1. 1 Slice the garlic, mince the ginger, boil the salted eggs and cut them in half and then chop them into small pieces, cut the green garlic into cubes with a diagonal knife and shred a little for the pot, shred the boiled mushrooms, and cut the peppers into sections;

   

2. 2 Heat the pot over medium heat, put a small amount of oil in the bottom of the pot, add the cauliflower and stir-fry until it becomes soft and slightly charred and fragrant, then remove from the pot;

   

3. 3 Increase the heat to medium-high, add oil to the pan, add shredded garlic, garlic slices, minced ginger and chili peppers, stir-fry until fragrant, add shredded mushrooms and chopped salted eggs, continue to sauté until fragrant;

   

4. 4 Add green garlic slices and cook for a while;

   

5. 5 Pour in the white cauliflower, stir-fry a few times, and sprinkle with about 1 tablespoon of water;

   

6. 6 Cover the pot for about 1 to 2 minutes, lift the lid, add 1/2 tsp sugar, 1/2 tsp pepper, 1 tsp light soy sauce to the side of the pot, stir-fry;

   

7. 7 At the same time, put a casserole on the stove and heat it. Put a small amount of oil on the bottom of the pot to prevent it from drying out;

   

8. 8 Pour the cooked vegetables into the casserole and that's it.