The key to stir-frying cauliflower lies in blanching. Cauliflower after blanching is easy to cook. As long as the blanching time is well controlled, the taste will not be affected. Stir-fry for a few more minutes, and the cauliflower can be eaten.

The key to boiling water is to put it into the pot after boiling, and then pick it up and fry it when the water boils again. People who don't like eating too hard can add two minutes of boiling water.

There is another way not to blanch, that is, stir-fry, pour more oil into the pot, add pepper and dried pepper, add cauliflower and stir-fry until it turns yellow, and then add oil and salt to the soy sauce to taste. But this method is too greasy, so it is generally not used. First, it consumes oil, and a bottle of oil won't take long; The second is health. Often eat heavy oil food, easy to get fat, increase the burden on the stomach.

There are some tips for cooking flowers:

The first is the selection of cauliflower. To choose loose cauliflower, the flowers are relatively open, brittle and easy to fry.

Attention should be paid to the cleaning of cauliflower. Wash it with water several times first to remove impurities and black spots that cannot be washed away. Then break into small flowers and soak them in salt water for half an hour. This will soak the impurities and residual chemicals in cauliflower in water and wash them again. Don't be afraid to wash vegetables and flowers. It doesn't matter if you wash it several times, because it's not easy to clean.

Eating cauliflower with pork belly is also a perfect match. Stir-fry pork belly to get oil, then add ginger, onion, garlic and millet spicy. After the smell of ginger and onion comes out, pour in cauliflower and stir fry together. If the cauliflower is blanched in water, stir-fry for a few minutes, then add soy sauce and salt to serve.