The characteristic taste of dry pot cauliflower lies in its savory and spicy flavor combination. The cauliflower itself is crispy and tender, while the meat is delicious. Dry pot cauliflower is not only delicious but also rich in nutritional value. It contains abundant vitamins and fiber, which help promote intestinal motility and digestion. Furthermore, dry pot cauliflower also contains various minerals and trace elements, which contribute to maintaining a healthy body and boosting immunity. Therefore, whether you are trying to lose weight or just pursuing a healthy diet, you can enjoy dry pot cauliflower in moderation.
Ingredients for Dry Pot Cauliflower
| Cauliflower | one |
| Green pepper | 20g |
| Red pepper | 20g |
| Pork Lean | 200g |
| Garlic | 8g |
| Ginger | 7g |
| Dried chilli | 6g |
| Green onion | 6g |
| Onion | 10g |
| Salt | 5g |
| Edible oil | 15g |
| Chili paste | 10g |
| Essence of chicken | 4g |
| Pepper powder | 3g |
| Sugar | 4g |
| Starch | 5g |
Steps:
1.Firstly, let’s prepare the ingredients. Cut an organic cauliflower into small florets. Half each of green and red bell peppers and slice them into diamond-shaped pieces to be used for garnishing. Slice a piece of lean pork into thin slices and place them in a bowl. Thinly slice a bunch of garlic, slice a piece of ginger, and add a handful of dried chili flakes. Cut three green and red chili peppers into rings and finely chop some fermented black beans before mixing them with the chili pepper rings.
2.First, we need to prepare an onion. Cut the onion in half and then finely shred it evenly. Once all the shreds are done, place them in a deep bowl. Pour enough water into the bowl to completely submerge the onion shreds.
3.Blanch the ingredients in boiling water. Boil water in a pot and add salt and cooking oil. Once the water is boiling, add the cauliflower and green and red bell peppers, and blanch them for one minute. Remove from the water and rinse with cold water repeatedly. Adding salt and cooking oil while blanching enhances the vibrant color of the cauliflower.
4.Now, let’s start cooking. Add cooking oil to a pan and stir-fry the pork slices until they change color, then remove them from the pan. Add chili sauce, white parts of spring onions, and garlic slices to the pan. Stir-fry until fragrant, then add the chili pepper rings and stir-fry. Add the blanched cauliflower and season with salt, chicken powder, ground pepper, and sugar. Stir-fry over medium heat for about two minutes, then add water starch and stir-fry briefly before removing from the heat.
5.Drain the soaked onion shreds. Place them at the bottom of a dry pot, then arrange the cooked cauliflower on top of the onion shreds. This step requires careful handling as the cauliflower is fragile. The delicious dry pot cauliflower is now ready.
Tips
1.Select fresh cauliflower; avoid using old or wilted ones. Fresh cauliflower provides a crunchy and tender texture, as well as a more delicious taste.
2.It is recommended to blanch the cauliflower before cooking. This process helps remove impurities and bacteria, while also enhancing the crispness of the cauliflower.
3.When preparing dry pot cauliflower, consider adding some fatty pork or cured meat to intensify the flavor. This will result in a richer and more savory taste.
Dry Pot Cauliflower is a delectable Sichuan dish that leaves a lasting impression on those who savor it. Its distinctive texture and spicy flavor have captivated numerous diners. In this article, we will delve into the process of making Dry Pot Cauliflower, its characteristic taste, recommended accompaniments, and its nutritional value for a healthy diet.