Dried cauliflower

Dried cauliflower

Introduction:

"Dried cauliflower is a famous traditional dish of Han nationality in Hunan Province, which belongs to Hunan cuisine. The main raw material is cauliflower; the craft is dried cauliflower, which is crisp for export but full of burnt fragrance. Dry cauliflower usually uses more pork. This time, it's slightly improved. The fried prawns at home are put in. The Fried Cauliflower has a different flavor. It's delicious. My mother can't eat spicy dishes. She symbolically put a few dry peppers, which are slightly spicy. If she likes spicy, she can change Douchi into chili sauce. "

Production steps:

Step 1: pick small flowers from cauliflower. Soak in light salt water for a while, then rinse with clean water

Step 2: blanch cauliflower with proper amount of water

Step 3: prepare the right amount of dry pepper, garlic slices, Douchi and fried prawns

Step 4: add proper amount of oil into the pot, saute garlic slices and pepper

Step 5: add the prawns and stir fry the prawn oil

Step 6: add dried lobster sauce

Step 7: finally add cauliflower and stir well. Add appropriate amount of salt, oyster sauce and cooking wine to taste

Materials required:

Cauliflower: 500g

Prawns: moderate

Oil: right amount

Salt: right amount

Garlic: right amount

Dry pepper: right amount

Douchi: right amount

Note: when frying cauliflower, the fire is a little lower, do not add water. If you like the crispy taste of cauliflower, the blanching time is a little shorter. If you like the crisp taste, you can extend the blanching time. If you like the spicy taste, you can add an appropriate amount of chili sauce at the end

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh