Dry Pot Cauliflower is like a lively market, full of distinctive personality and vitality. In the wok, the cauliflower florets compete with each other, showcasing their beauty. The tightly clustered florets are like a group of cheerful companions, leaning on each other and laughing together. The mildly spicy red chili peppers and golden cauliflower create a strong contrast, as if telling a vibrant story. With each bite, the crisp texture accompanied by the spicy flavor spreads, dancing on the taste buds and bringing endless surprises. Every bite of Dry Pot Cauliflower combines joy and deliciousness, immersing people in its vibrant and exciting flavors of life.
Ingredients for Dry Pot Cauliflower：
| Cauliflower | 300g |
| Green pepper | 10g |
| Red pepper | 10g |
| Pork | 50g |
| Ginger | 5g |
| Garlic | 5g |
| Salt | 3g |
| Fermented blank bean | 10g |
| Onion | 50g |
| Essence of chicken | 1g |
| Sugar | 2g |
| Light soy sauce | 5g |
| Chili Oil | 5g |
| Small chili pepper | 8g |
| Bean paste | 5g |
| Pepper powder | 1g |
Step:
1.First, let’s prepare the ingredients. We’ll need one organic cauliflower. Remove the roots of the cauliflower and cut it into even small florets. Place the cut cauliflower in a plate. Next, we’ll need half a green bell pepper. Remove the stem of the bell pepper and cut it in halves. Then, slice the bell pepper into diamond-shaped pieces. Similarly, we’ll also need half a red bell pepper, sliced into diamond-shaped pieces. Combine the green and red bell peppers with the cauliflower to create a colorful and vibrant combination of ingredients. This pairing of different colored bell peppers with the organic cauliflower adds visual appeal and creates a visually appealing dish.
2.In addition to the above ingredients, we’ll also need a small piece of pork. Slice the pork into thin and even pieces and place them in a bowl for later use. The sliced pork is an important component of this dish, as its thin slices add richness to the texture. By cutting it into even thin slices, the pork can better absorb the flavors of the seasonings and other ingredients, while also cooking more evenly in the process. Placing the pork in a bowl makes it easier for subsequent seasoning and cooking steps.
3.Along with the previous ingredients, we’ll need a piece of ginger. Start by slicing the ginger into thin pieces, ensuring they have a similar thickness. Then, cut the thin slices into fine strips, and finally, chop the ginger strips into minced ginger. Set aside the minced ginger. Additionally, we’ll need five cloves of garlic. Crush the garlic cloves, then finely chop them into small pieces. This preparation helps release more flavor from the garlic and allows it to blend better into the dish. Furthermore, we’ll need six small dried chili peppers. Slice the chili peppers into rings and combine them with the minced ginger and minced garlic. To enhance the flavor and seasoning of the dish, we’ll also add 10 grams of fermented blank bean. Using thinly sliced, shredded, and minced ginger ensures an even distribution of ginger flavor throughout the dish. The addition of minced garlic and chili pepper rings adds a rich and spicy taste to the dish. Adding black bean sauce further elevates the flavor profile of the entire dish.
4.After preparing the ingredients, we need to blanch the cauliflower. First, bring some water to a boil in a pot. Then, add a pinch of salt and some cooking oil to the water. Once the water is boiling, quickly add the cut cauliflower and green and red bell peppers into the pot. Blanch them for about 30 seconds to keep the cauliflower crispy and tender. When the cauliflower becomes slightly cooked, drain the water and remove them from the pot. This process is not only simple and quick but also helps retain the color and nutrients of the cauliflower.
5.Onion is a commonly used seasoning ingredient that imparts a unique aroma and flavor. In the cooking process, slice half an onion into round shapes, then gently separate the layers with your hands to distribute them evenly on the bottom of the dry pot. The purpose is to ensure that the onions cover the bottom evenly, providing better cooking results. As you lay the onions in the dry pot, make sure they are evenly spread out and not piled up. This way, the onions can release their distinct aroma fully during cooking and blend well with other ingredients.
6.Now, let’s start cooking. Heat some oil in the dry pot until it shimmers. Pour out the hot oil and add some cool oil to prevent sticking. Add the sliced pork and stir-fry to render the fat and cook until the pork turns white and fragrant. Then, add minced ginger, minced garlic, and other seasonings. Stir-fry until the garlic becomes fragrant. Add 5 grams of soybean paste and stir-fry until the red oil is released from the soybean paste.
7.Next, add the blanched cauliflower to the pot and stir-fry evenly. Then, add 2 grams of salt, 1 gram of chicken bouillon, 1 gram of pepper, a little sugar, and 5 grams of light soy sauce to the dish for flavoring. Stir-fry on high heat for about 30 seconds to fully coat the pork slices and cauliflower with the seasonings. Drizzle a little red oil over the dish to give it a glossy appearance. Mix everything well and then transfer the dish to a serving plate.
8.Pour the stir-fried cauliflower and tender pork slices onto the onion, which is fragrant with the aroma of green onions. The benefit of doing this is that the sweetness of the onion can blend into the dish, adding a unique flavor layer. The cauliflower has a fresh and tender texture, and with just one bite, you can taste its subtle sweetness. The tender pork slices release a rich meaty aroma in your mouth, complementing the cauliflower perfectly. The combination of both ingredients provides a smooth and layered texture to the dish. The presentation of the colorful cauliflower and pork slices on top of the onion not only creates a visually enticing picture but also stimulates the appetite. The crisp texture of the onion adds a delightful crunch and an additional source of fiber and nutrients to the dish. Finally, serve this delicious dish on the table, which will not only make mouths water but also add richness in color and texture to the dining experience.
Tips:
1.One of the characteristics of dry pot cauliflower is the requirement for high heat to heat up the bottom of the pot. This helps to achieve a crispy texture in the cauliflower. However, it’s important to avoid excessive heat to prevent burning or overcooking the cauliflower.
2.During blanching, adding vegetable oil and salt enhances the flavor and gives the cauliflower a vibrant color.
When dry pot cauliflower is presented on the table, it releases an enticing aroma that seems to be accompanied by a wisp of smoke. The brightly colored cauliflower is cooked until it turns slightly yellow, with a golden and crispy outer layer, exuding an irresistible fragrance. Each tightly packed floret radiates vitality and freshness, making one eager to take a bite immediately. As you bite into it, the crispy cauliflower bursts with intense flavors, complemented by the mildly spicy seasonings, arousing the appetite. This dry pot cauliflower not only makes mouths water but also creates a lively and vibrant sensation, as if a plate of colorful flowers is dancing, uplifting the mood.