How to make dry pot cauliflower

Dry Pot Cauliflower

When I was young, in winter in the north, we only had cabbage and radish, and then potatoes. One time, my father came home and took out a cauliflower from the basket. It was white with green leaves and looked very tempting. My mother asked my father how to eat it. My father said he didn't know, and he would try stewing it with some pork belly. As a result, the cauliflower was not tasty at all after my mother stewed it. From then on, we no longer ate cauliflower. In my impression, it smelled like rotten radish. When I got married, I still never saw cauliflower on the table. When I went out to eat, I never picked up my chopsticks when I saw cauliflower.

My mother said it was poisoned. Later, broccoli came into being. Hey, it tastes good when stir-fried or mixed. I also heard from health experts how good these cruciferous vegetables are. So, they gradually appeared on the table more and more, and I found that this method is particularly tasty.

How to make dry pot cauliflower

1. Wash the broccoli and cauliflower, break them into small florets and set aside

2. Boil water in a pot, blanch the vegetables, and the color will immediately become beautiful.

3. Slice lean meat and add some chopped green onion

4. Chop the dried red pepper

5. Heat the wok with oil.

6. Add the meat slices and stir-fry until they change color, add the chili and stir-fry until fragrant, then add the cauliflower and stir-fry, then cover the pot and simmer on low heat until it becomes soft

7. Open the lid and add salt to taste, then cook over high heat until the sauce thickens.

Tips

1. Cauliflower must be blanched in advance to remove its unique taste

2. Cauliflower can be stewed directly without adding water.

3. It is better to collect the juice so that the cauliflower can be flavored.