Crispy cauliflower
By KimQuigley
I used this dish to satisfy my craving for barbecue. In fact, I like barbecue very much and eat it often for some time, especially vegetables, such as lotus root, potatoes, and cauliflower. In fact, I know it's not very sanitary, but it still tempts me. Although I rarely eat it now, I sometimes really want to eat it. Once, I thought of adding some salt and pepper and cumin to stir-fry cauliflower. Will it turn into barbecue? Ha... So I did it like this, and it really looked like it. OK, if you want to eat barbecue-flavored food in the future, just do it. As for cauliflower, I like to eat it crispy. The cauliflower I cook is always crispy, ha... There are some bobbins like me that like barbecue and crispy cauliflower, why not try them?
Recipe Recommendations
- cauliflower appropriate amount
- sauced meat appropriate amount
- green onion appropriate amount
- garlic delete
- salt appropriate amount
- sugar appropriate amount
- pretzel delete
- cumin powder appropriate amount
- MSG delete
- cooking wine appropriate amount
Steps for Crispy cauliflower
1
Wash the cauliflower and cut into small flowers.
2
Shred the sauce meat (fresh meat can also be used), minced garlic, and chopped green onion. Set aside.
3
After the oil in the pan is heated, add the shredded pork in the sauce and stir-fry for a while.
4
Add minced garlic and saute until fragrant.
5
Add cauliflower and stir fry.
6
Stir fry until ripe for sixty-seven or seven and when the cauliflower stems become a little transparent, add a little sugar, a proper amount of salt, and a little cooking wine, and continue to fry.
7
Stir fry until the cooking wine is dry, add appropriate amount of salt and pepper and cumin powder, stir well, add some MSG, and sprinkle some chopped green onion out of the pan.