#冬日生活打卡季#
When eating at home alone, you might as well make a dry pot of cauliflower, which is nutritious and nutritious
Eating is the most basic human need and one of people's favorite enjoyment. Dry-pot cauliflower is a delightful delicacy. Let's explore the cooking process of this delicious dish!
Speaking of dry pot cauliflower, you can't fail to mention the time-honored shops all over China. There is "Tiger Squat" in Beijing's Jiaochangkou and "Jiang Po" in Shanghai's Tianshan Road, each with its own unique seasoning method, presenting different flavor characteristics. Of course, the corresponding seasoning kits are now also available online, so you can enjoy authentic dry pot cauliflower at home!
With that out of the way, let's start sharing how to cook this dish!
1. Required ingredients:
- cauliflower (500 g);
-猪肉/牛肉\鸡肉（适量，切成丝）；
- various mushrooms (shiitake, enoki, oyster mushrooms, etc., 5-7 flowers);
- onion, dried chili, ginger, green onion, garlic (to taste, minced);
- Bean paste, light soy sauce, dark soy sauce, sugar, salt, chicken essence, chili noodles (to taste);
- Sichuan peppercorns, dried chili peppers (to taste);
- Oil (between 500 g and 1000 g).
(Note: The amount of ingredients and seasoning can be based on personal taste.) ）
2. Cooking steps:
1. Pour the oil into the pot and heat to high temperature;
2. Stir-fry minced onion, ginger, garlic and dried chili until fragrant;
3. Add the shredded meat and stir-fry for about 1-2 minutes;
4. Add bean paste, light soy sauce, dark soy sauce, sugar, salt, chicken essence and chili noodles, and continue to stir-fry for about 1 minute;
5. Put cauliflower, mushrooms, peppercorns and dried chili peppers into a pot and stir-fry over medium-low heat for 5-10 minutes;
6. Adjust the taste, you can add water to thicken properly, and finally add minced green onions to get out of the pot.
3. Cooking skills:
1. The cauliflower should be tender and not old, and there should be no yellow flowers between the petals after cutting, otherwise the taste will affect the taste of the dry pot cauliflower.
2. Stir-frying cauliflower at high temperature can speed up the roasting speed, but do not fry until the cauliflower turns yellow, which will affect the taste.
3. The time of stir-frying meat should not be too long, otherwise the meat will be too dry.
4. In the process of roasting cauliflower, you can add some water appropriately, which can prevent excessive roasting and affect the taste.
Finally, drypot cauliflower is both a unique dish with a unique flavor and a challenging dish. I believe that after in-depth research, everyone will definitely cook an extremely wonderful dry pot cauliflower, which will amaze everyone!
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.