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Today we make a home-cooked stir-fried cauliflower, everyone should know that when frying cauliflower, it is better to blanch the water first, but the boiling water of the cauliflower is still a bit exquisite, we want to blanch the cauliflower can be quickly out of the pot, but also to retain the nutrition and crisp and tender taste of the cauliflower, both can be both, and then we start to operate.
1. Prepare the ingredients first.
A piece of fat and lean meat, prepare about 200 grams of lean meat into even slices, and about 100 grams of fatty meat into strips.
Cut a cauliflower into small even pieces, a slice of green pepper into triangular pieces, and a red pepper is also cut into triangular pieces after a seeded, which is used to match the color.
A few slices of garlic are cut into slices, a few dried chili peppers and garlic slices are placed together.
2. After all the ingredients are ready, blanch the cauliflower in water
Boil water in the pot, add a little vegetable oil and salt, after the water boils, pour the cauliflower and green and red peppers into the pot and blanch the water for about 30 seconds, the cauliflower changes color and pours it out, rinse immediately with water to make the cauliflower taste more crisp.
3. Heat the oil in the pot, slide the pot and start cooking.
Pour out the hot oil, add the cool oil, put the cut pork into the pot, sauté the fat oil in the meat slices, the meat slices turn white and bright, pour in the garlic slices and dried peppers, and fry the aroma.
Add 5 grams of oyster sauce to fresh, stir-fry evenly, put the controlled water cauliflower, green and red peppers into the pot and stir-fry a few times, start seasoning, add 2 grams of salt, 1 gram of chicken powder, a little sugar to freshen, 5 grams of soy sauce on high heat and stir-fry quickly, give the ingredients a taste, and finally pour a little bright oil from the side of the pot to brighten the color, turn well and then you can get out of the pot and plate.
Ah Fei had something to say:
1. When blanching water, add vegetable oil and salt to improve the taste of cauliflower while preventing the loss of nutrients of cauliflower.
2. The cauliflower will become soft in case of heat, and the boiling time will be controlled at 30 seconds, and then immediately cooled with water, which can retain the crisp and tender taste of the cauliflower.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!