How to make spicy cauliflower

The deterioration of living environment and the increase of study and work pressure are slowly eroding our health, so health preservation actions are urgent.

1. Wash the cauliflower, cut it into small pieces, blanch it in hot water until half cooked, and set aside.

2. After blanching, drain off excess water, leaving some water for blanching cauliflower for later use.

3. Heat the pan with cold oil, wait until the oil starts to smoke (don’t make it too hot, or the bean paste will get mushy when it goes into the pan), turn down the heat, add the peppercorns, shredded ginger, and bean paste, stir-fry until fragrant, then pour in the blanched cauliflower and stir-fry quickly over medium heat, add a little soy sauce, and a little sugar (a little, not for sweetness, but to enhance the flavor, it doesn’t taste sweet, but it has an aftertaste)

4. After stir-frying evenly, add a little water used to blanche the cauliflower and sprinkle with a handful of golden hook (it is optional, but my son likes to eat it, so I add some dried shrimps to supplement calcium at the same time). The water should cover half of the vegetables. Bring to a boil over high heat until the sauce is reduced. Serve on a plate. It is best to sprinkle with some chopped green onions. I ran out of green onions when cooking, so I didn’t add any.

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Now don’t worry, just try to make spicy cauliflower yourself according to the above introduction.