Stir-fried cauliflower

Overview

Cauliflower, also called loose cauliflower, is a type of cauliflower in the Brassica genus of the Brassicaceae family. Because its buds are longer and the flower layer is thinner, the curd is not compact when fully expanded and is looser than ordinary cauliflower. Compared with general compact cauliflower varieties, loose cauliflower is easier to cook, has a better flavor, and is dry, fragrant and crispy when fried. Experiments have shown that the vitamin C and soluble sugar content of loose cauliflower is significantly higher than that of compact cauliflower.

Tags

• hot dishes
• home cooking
• common dishes
• maternity
• autumn recipes
• banquet dishes
• lunch
• chicken powder
• cooking wine
• garlic
• light soy sauce
• pork belly
• stock
• white sugar
• cauliflower
• ginger
• salt

Ingredients

Steps

1. 1 Use a knife to break the cauliflower into small florets, soak in salt water for 10 minutes, then rinse with clean water, drain the excess water and set aside;

   

2. 2 Slice pork belly into thin slices;

   

3. 3 Cut the ginger and garlic;

   

4. 4 Pour a small amount of oil into the pot, stir-fry the pork belly for 2-3 minutes, and stir-fry the oil until slightly brown;

   

5. 5 Add ginger and garlic and stir-fry until fragrant; (If there is too much oil, pour some out; if you add chili pepper, stir-fry the ginger and garlic together in this step)

   

6. 6 Pour in the cauliflower and stir-fry until it changes color, add salt, light soy sauce, cooking wine, and sugar, and continue to stir-fry;

   

7. 7 During the process, add one tablespoon (15ml) of stock (or boiling water) twice, let it cook completely, and finally season with chicken powder.