#冬日生活打卡季#
The spicy dry pot cauliflower, crispy, tender and delicious, satisfying the food, the family is full of praise
A long time ago, in a small mountain village, there was a man named Xiao Ming, a home cook. Xiao Ming has a kind of obsession, and that is cooking. He firmly believes that it is only through cooking that he can bring delicious food to everyone around him. So, with love and creativity, he embarked on a journey to explore food.
One day, Xiao Ming heard about a delicacy called dry pot cauliflower, which aroused his endless curiosity. So, he decided to cook it himself and discover the unique flavor of the dish.
In his city, there is a long-established restaurant that is famous for making dry pot cauliflower. The restaurant has been in business for three generations, adhering to the traditional process of making delicious dry pot cauliflower.
Xiao Ming walked into this restaurant with camera equipment and the mood of exploring the restaurant. He approached the owner of the restaurant and decided to learn how to make cauliflower in a dry pot through an exclusive interview.
The boss enthusiastically told Xiao Ming that the secret of their dry pot cauliflower lies in the unique seasoning and mastery of the heat. They use new flowers and vegetables from their own garden, paired with secret thirteen spices. This spice is blended with a variety of Chinese herbs such as Sichuan pepper, star anise, cinnamon, etc., to bring out the deliciousness of cauliflower. In the production process, they use a special pan to fry the cauliflower over a high flame until it is moist and moist, maintaining the tender taste of the cauliflower.
After listening to this, Xiao Ming was satisfied. Back at home, he enthusiastically prepared the ingredients and spices and began to cook the dry pot cauliflower.
First of all, Xiao Ming heats the pan, puts in an appropriate amount of cooking oil, and stir-fries the minced garlic and ginger until fragrant. Next, he added the cauliflower and stir-fried it over medium heat for a while. He flexibly adjusts the heat to keep the cauliflower tender.
In order to highlight the unique flavor of the dry pot cauliflower, Xiao Ming added homemade thirteen spice seasonings. This spice is fragrant when cooked, giving the cauliflower an enticing aroma.
After stir-frying for a while, Xiao Ming spread the cauliflower and turned up the heat again to simmer it. He carefully observes so that each cauliflower is evenly heated, maintaining its delicious texture.
In the process of simmering, Xiao Ming found that there was a place where the cooking process could be optimized. In order to better lock in the moisture of the cauliflower, he can blanch the cauliflower with a little stock or white wine before simmering, and cook the cauliflower in advance. In this way, the taste of the cauliflower can be guaranteed, and the seasoning of the dry pot cauliflower can be better mixed.
Finally, the dry pot cauliflower simmered, and it was full of aroma and deliciousness. Xiao Ming picked up the pan and poured the cauliflower into the plate. He laid it out neatly and sprinkled it with chopped green onions and red peppers.
The dry pot cauliflower is on the table! Xiao Ming tasted it himself, and he was impressed by the full taste and rich aroma. This home-cooked delicacy brings together the freshness of cauliflower and the unique seasoning of thirteen spices, and I can't help but exclaim: "This dry pot cauliflower, its characteristic lies in its combination of fresh and tender cauliflower and unique seasoning, which is delicious and delicious!"
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.