The pork belly is fat but not greasy, the cauliflower is crispy but not raw, the pork belly is fried with cauliflower, and you can eat 2 bowls of rice with the meal

#秋日生活打卡季#

As the saying goes, "Pork belly is fat but not greasy, and cauliflower is crispy but not raw." "In the busy city, there is such a small restaurant, the owner Lao Li is an authentic northerner, and his pork belly stir-fried cauliflower is famous far and wide. One day, Lao Li's restaurant welcomes a discerning food critic, and his arrival fills Lao Li's small shop with tension.

"Lao Li, is your fried cauliflower with pork belly really as delicious as the legend?" The critic asked nonchalantly as he flipped through the menu.

Lao Li replied with a smile: "Of course, my fried cauliflower with pork belly, but after countless attempts and improvements, every bite is a respect for the ingredients." ”

"Okay, I'll order this dish." The critic puts down the menu, his eyes full of challenge.

Lao Li walked into the kitchen and began his performance. The pork belly is tumbling in the pan and the cauliflower jumps in the oil, and the aroma is mouth-watering. Lao Li's technique is skillful and precise, and every process reveals his love and dedication to this dish.

"This pork belly fried cauliflower, it's really full of color, flavor and flavor!" Critics took a bite and couldn't help but admire.

Lao Li smiled and said, "This is not just a dish, but also my understanding of life." ”

Introduction: Stir-fried cauliflower with pork belly is a fusion of northern boldness and southern delicacy. The fat but not greasy of the pork belly, the crisp but not raw cauliflower, the combination of the two, like the sweet and sour in life, intertwined with each other, forming a unique flavor.

Cooking process:

• Ingredients: 500 grams of pork belly, 300 grams of cauliflower, 3 garlic cloves, 10 grams of ginger, 5 grams of dried chili, 15 ml of light soy sauce, 5 ml of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking oil.
• Step 1: Prepare the pork belly, clean it and cut it into thin slices. The key to this step is to cut the pork belly thin and evenly, so that the aroma of the meat can be better released when stir-fried.
• Step 2: Cauliflower processing, cut the cauliflower into small florets, soak in salted water for 10 minutes, then rinse. This step removes impurities and pesticide residues from the cauliflower.
• Step 3: Prepare the accessories, slice the garlic cloves, shred the ginger, and cut the dried chili peppers into small pieces.
• Step 4: Stir-fry the pork belly, put oil in the pan, add the pork belly slices after the oil is hot, and stir-fry over low heat until both sides are slightly yellow.
• Step 5: Stir-fry the cauliflower, put the fried pork belly aside, add garlic slices, ginger shreds and dried chilies, stir-fry until fragrant, add cauliflower, and stir-fry over high heat.
• Step 6: Seasoning, add light soy sauce, dark soy sauce, salt and sugar, stir-fry quickly and evenly, so that the cauliflower and pork belly are coated with seasoning.
• Step 7: Remove from the pot and fry until the cauliflower is cooked thoroughly and the pork belly is slightly charred, then it can be removed from the pot and served.

Regional flavors: In the north, stir-fried cauliflower with pork belly is a home-cooked stir-fry that people love for its simplicity and substance. In the south, people pay more attention to the fat and lean combination of pork belly and the crisp texture of cauliflower, and more seasonings are added when cooking to make the taste richer.

Cooking Tips:

1. Choose pork belly with skin, so that the fried meat slices are more fragrant.
2. Don't chop the cauliflower too small so that it doesn't become too soft during the frying process.
3. Don't put too much oil when stir-frying the pork belly, as the meat itself will produce oil.
4. Soak the cauliflower in salted water before frying to remove residual pesticides.
5. When stir-frying cauliflower, the heat should be high, so that the fried cauliflower will be crispy and tender.

Popular Science Knowledge:

1. Cauliflower is rich in vitamin C and dietary fiber, which aids digestion.
2. Pork belly is rich in protein and fat, which is an essential source of nutrients for the human body.

1. Cauliflower first originated in the Eastern Mediterranean region and was later introduced to China.
2. Stir-fried cauliflower with pork belly has different practices in different regions, reflecting the diversity of Chinese food culture.

Stir-fried cauliflower with pork belly is a simple but flavorful home-cooked dish. Although its cooking process is simple, each step requires care and skill. This dish is not only delicious, but also rich in culture. Try it at home and feel the charm of this dish.

Question interaction:

1. Which flavor of sautéed cauliflower do you prefer? The boldness of the north or the delicacy of the south?
2. Do you have any unique tips or tricks when cooking stir-fried cauliflower with pork belly?
3. Which part of stir-fried cauliflower with pork belly do you think is the most appealing? Is it the fat but not greasy of the pork belly, or the crispy but not raw cauliflower?
4. Have you tried the recipe of stir-fried cauliflower with pork belly from other regions? How does it feel?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.