Cauliflower, a common oneVegetables, which is not only easy to store, but also rich in nutritional value. It has a strong spleen and stomachClear the lungsThe effect of moistening the throat, clearing heat and detoxifying also has a good effect on fighting cancer and preventing cancer. And sun-driedCauliflower, the taste is fragrant and tender,StewRoast porkTastes greater. Today, I'm going to share it with you for dryingCaulifloweras well as a delicious side dish for you to enjoyGastronomyAt the same time, you can also taste itCauliflowerunique charm.
Buy freshCauliflower, choose one that is not black, has no insect eyes, has a stiff rhizome, and has a green surfaceCauliflower。willCauliflowerAfter cutting into small florets, blanch in lightly salted water for 1 minute, then remove and drain. Next, will:CauliflowerPlace in a well-ventilated, sunny place to dry. First of all, choose a few sunny days to dry, letCauliflowerDry thoroughly. After half a day of drying, you can beCauliflowerFlip it to make it dry more evenly. WaitCauliflowerOnce completely dry, store it in an airtight box or bag, which will keep it for half a year without spoiling. In winter, remove the sun-driedCauliflower, used to:Stew, stir-fry meat or beatHot potand will letGastronomyMore quacky.
Sun-driedCauliflowerwith freshCauliflowerIn contrast, it has a unique aroma and a flexible taste. This is facilitated by the volatilization of moisture during the drying process, so that:CauliflowerThe flavor is more intense. Sun-driedCauliflowerNot only can it prolong the shelf life, but it can also retain its nutrients, especially vitamin CVitamin Aand higher levels of vitamin E. Vitamin C can whiten and remove frecklesVitamin Aand vitamin E have antioxidant effects, can delay aging, often eaten and driedCauliflowerRightHealthBeneficial. At the same time, sun-driedCauliflowerIt's also portable, making it ideal for outdoor activities and travel.
Below I will share with you a very delicious dried dishCauliflowerGarnish——Pork bellyFry dryCauliflower。This dish is both delicious and delicious, and it will satisfy youTaste buds, and let you enjoy dryCauliflowerunique flavor.
1. Prepare the ingredients:Pork belly400 g, dryCauliflower1 handful,Hot pot20 grams of base, 1 scoop of light soy sauceTable saltAppropriate amount, 3 grams of minced garlicXiaomiAppropriate amount of pepper and appropriate amount of green onion.
2. Handle dryCauliflower: Will dryCauliflowerAfter soaking and growing, wash it with water, no need to add oil, put it directly into the pot and stir-fry to make it dryCauliflowerMoisture on the surface volatilizes.
3. Stir-fryPork bellywillPork bellyCut into small pieces, stir-fry in a hot pan and add when the oil is removedHot potStir-fry the base and minced garlic to bring out the aroma.
4. Stir-fry side dishes: whenPork bellyWhen it turns golden, it will dryCauliflowerPour into a pan and stir-fry and add an appropriate amountTable saltand light soy sauce, continue to stir-fry for a while.
5. Remove from the pot and put on the plate: After stir-frying evenly, you can take out of the pot and put it on the plate, and sprinkle with an appropriate amountXiaomiPeppers and shallots to add color and texture.
Through the process of frying,Pork bellyaroma with dryCauliflowerThe freshness and tenderness are blended together, and the meat tastes mellowCauliflowerThe aroma of dry is tangy and whets your appetite.
Use sun-driedCauliflowerMake a delicious meal that can not only enjoy the freshnessCauliflowerYou can make the most of the taste that you can't feelCauliflowernutritional value. Sun-driedCauliflowerNot only can it prolong the storage time, but also for the winterStewRoast porkAdd a touch of quack. Except, of course, for frying dryCauliflowerYou can also add it to stews, cold dishes, and other dishes to bring out its unique flavor. You might as well be inCauliflowerDuring the harvest season, buy someCauliflower, keep it dry and taste dryCauliflowerA unique charm of it!