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What are the ways to make sautéed cauliflower?
Cauliflower is a vegetable with a flower-like shape, which is quite common on people’s dining tables. Almost every household buys cauliflower to make delicious dishes. Cauliflower is particularly nutritious, rich in minerals, and very effective for supplementing the body’s needs. Delicious cauliflower has many ways to make, so let’s take a look at the methods of frying cauliflower.
One, the way to fry cauliflower
Method
1. Divide the cauliflower into small florets.
2. Place the cauliflower in the pot when it is opened, remove it after about 15 seconds, and then put it in cold water.
3. Heat the pot, fry the scallions, and then fry the meat until it changes color.
4. Pour in the cauliflower that has been drained and stir-fry quickly.
5. Pour in soy sauce and chicken powder and take it off the heat.
Two, the way to make sautéed cauliflower
1. Break the loose cauliflower into small florets.
2. Rinse the broken cauliflower with clean water twice, soak it in salt water for 10 minutes, and then rinse it with running water and drain the excess water for later use.
3. Cut the pork belly with skin into thin slices, pour a small amount of oil into the pot, and sauté the pork belly for 2-3 minutes to bring out the oil in the fat.
4. After the meat is fried, add the chopped dried chili segments and slices of garlic and stir-fry together.
5. Pour the cauliflower with no water into the pot and stir-fry for about 1 minute.
6. First, pour in soy sauce and stir-fry evenly, then add cooking wine and a little sugar.
7. After the cauliflower is flavored and colored, add green onion segments and sauté for another half minute.
8. Finally, add the soul – cumin seeds, and the dish is done.
Cooking Techniques
1, When making this sautéed cauliflower dish, I didn’t use scallions, but green onions, and they were added just before the dish was ready. Scallions themselves have a slightly sour taste and lose their fragrance when cooked for too long, so it’s better to use green onions at the end to enhance the aroma. Not only is it delicious, but the dish also looks nice.
2, The most thing I want to share with you is that you must sprinkle a small handful of cumin seeds when the dish is about to be served. Note that it is cumin seeds, not cumin powder. This small handful of cumin seeds brings the soul of the西域 to this dish of sautéed cauliflower, making it more charming, more mysterious, and more thought-provoking.
3, If you especially want to make sautéed cauliflower with a barbecue flavor but can’t find loose cauliflower, you can use ordinary cauliflower heads as well, just with a slightly inferior texture. Boil it in boiling water for half a minute before sautéing.
