【Sichuan】Sichuan-flavored cauliflower
Overview
Cauliflower is one of the common vegetables in the market. It is popular because of its convenience, deliciousness and good combination. Cauliflower, also called cauliflower in many places, is an exotic species and is native to the Mediterranean area. There are several varieties of cauliflower, such as loose-flowered, white and firm, and green. Each variety has different ways of using it in cooking. It is suitable for stir-frying, soup, or salad, etc. Its taste is sweet and delicious. The stems and flowers have different textures and are very delicious. The nutritional value of cauliflower is very high, rich in dietary fiber, protein, vitamins, fats, carbohydrates and minerals. The main nutrients are carotene, vitamins, and various mineral elements. Among them, calcium is the most prominent. Eating vegetables is as good as drinking milk to supplement calcium. In addition, cauliflower has auxiliary effects in fighting cancer, lowering cholesterol, cleaning blood vessels and reducing the occurrence of coronary heart disease, etc. Therefore, the pharmacological effects of cauliflower are very outstanding. There are so many ways to cook, some like heavy flavors and some like light ones. I will introduce them one by one in the future introduction, so what I am going to do today is a more flavorful Sichuan cuisine cooking method. Generally restaurants use it to cook cauliflower in a dry pot, which tastes very delicious. In fact, it is simple to make and can be easily made at home
Tags
Ingredients
Steps
-
PS: My cauliflower is an organic vegetable grown by myself and is relatively small, but the advantage of growing it myself is that no pesticides are used
-
Heat oil in a pan and sauté dried chilies until fragrant, then add minced garlic and saute until fragrant
-
Spoon in bean paste and stir-fry
-
Pour in the cauliflower and stir-fry. When it's almost cooked, add a little MSG to taste. Because the bean paste itself is relatively salty, we do not need to add any more salt or soy sauce to avoid it being too salty
-
When cooked, add garlic sprouts
-
If you like to eat it in a dry pot, you can just change the way of serving it
-
Try
