Homemade Cauliflower Casserole

Overview

Cauliflower is richer in nutrients than ordinary vegetables. It contains protein, fat, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U and minerals such as calcium, phosphorus and iron. Cauliflower is tender in texture, sweet and delicious, and is easily digested and absorbed after eating. Its tender stems are fibrous and tender and delicious after cooking. It is suitable for middle-aged and elderly people, children, and those with weak spleen and stomach and weak digestive function.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• autumn recipes
• lunch
• dinner
• students
• cauliflower
• pixian doubanjiang
• garlic
• salt

Ingredients

Steps

1. 1 Wash the cauliflower, tear into small florets, and soak in water with a little salt.

   

2. 2 Boil water in a pot, blanch the washed cauliflower, remove and drain.

   

3. 3 Finely dice the garlic.

   

4. 4 This time I used a dry-cooked casserole. Wipe off the water inside and outside the pot before turning on the heat to avoid uneven heating.

   

5. 5 Turn the heat to high, heat the pan with cold oil, and add an appropriate amount of vegetable oil to the pan.

   

6. 6 Heat the oil until it is 90% hot, add Pixian bean paste and stir-fry until red oil appears.

   

7. 7 Add garlic and stir-fry until fragrant.

   

8. 8 Add the cauliflower and stir-fry over high heat.

   

9. 9 Stir-fry the excess water over high heat, add salt and stir-fry until flavourful.

   

10. 10 Cover, turn off the heat and simmer.

    

11. 11 The casserole can be served directly to the table, and the dish will be warm until the end.