How to make dried flat cauliflower

Dry-fried cauliflower is mainly made of cauliflower, onion, green garlic sprouts, pepper powder, etc. It has a rich flavor, salty and fresh taste, and is an excellent dish. Cauliflower is also richer in nutrients than ordinary vegetables. It contains rich carbohydrates, dietary fiber, etc. It has a soft texture, is delicious and is easy to digest and absorb after eating. It is especially suitable for middle-aged and elderly people, children, and people with weak spleen and stomach and poor digestive function. Let’s take a look at how to make dried flat cauliflower.

500 grams of cauliflower, 100 grams of pork belly, 2 green garlics, appropriate amount of dried chili (the amount of chili can be adjusted according to personal taste, you can leave it out if you don’t like spicy food), 4 cloves of garlic, 1 onion, appropriate amount of dark soy sauce, appropriate amount of salt, a little chicken essence, and a little sesame oil.

1. First, break the cauliflower into small pieces and rinse them with water for later use. Cut the dried chili into sections, peel and slice the onion, wash and cut the green garlic into sections, and cut the pork belly into small pieces for later use.

2. Then preheat the pan, add a little oil and heat until oil lines appear, pour in the pork belly and fry until it changes color;

3. When both sides of the pork belly are golden brown, add garlic and dried chili and stir-fry until fragrant;

4. Then add dark soy sauce and continue to stir-fry, then pour in cauliflower and stir-fry until evenly mixed. Add a little salt according to personal taste;

5. Add onion and stir-fry evenly, then add bell pepper (optional according to personal taste), add a little chicken essence and sesame oil for seasoning, cover the pot and simmer on low heat for a few minutes;

6. Finally, sprinkle the green garlic leaves, then cover the pot and simmer for a while, so that the green garlic will be greener, mix well and serve;

Tips

1. Try to break the cauliflower (or Agrocybe agrocybe, cowpea) into small pieces to facilitate maturation;

2. Do not add water or cover the lid when stewing, otherwise the steam produced will make the cauliflower soft and not crispy;

3. Try to spread the cauliflower (or other stir-fried vegetables) evenly on the bottom of the pot, and use medium-low heat throughout the process. Do this several times to gradually remove moisture and fully contact the bottom of the pot to accelerate maturity;

4. When frying to dry the water, you can add salt first to speed up the precipitation of water and accelerate the ripening. After it is fully cooked and the water is removed, season it and stir-fry it quickly before serving. This way, the flavor is evenly absorbed and the color is not too heavy.