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干锅花菜

花菜

干锅

花菜的做法

干锅花菜的做法

干锅菜花的做法

花菜食谱

菜花做法

干锅菜花

厨师长王刚

美食

原创

厨师长

美食作家

做菜

烹饪

花菜炒肉

菜花炒肉

chinese food

cooking

一学就会

中国味道

厨师长教做菜

四川

四川菜

天天饮食

家常做法

家常菜

小吃

川菜

正宗做法

王刚做菜

生活

简单易学

经典

经典味道

美味

美食作家王刚

自制

自学

菜谱

详细做法

鲜香

麻辣

00:00:00

Hi, I'm Chef Wang Gang. Today we are making Dry Pot Cauliflower.

00:00:05

First we need 500 grams of cauliflower.

00:00:08

Remove the stem, and cut (or tear) the cauliflower into bite-size pieces.

00:00:17

Rinse the cauliflower florets in a bowl of water. Set aside.

00:00:21

Now let's move on to the secondary ingredients

00:00:28

You'll need 150 grams of pork belly (half fat).

00:00:30

Remove the skin, and cut into thin slices. Set aside.

00:00:33

We use pork belly in this dish to enhance the aroma.

00:00:36

30 grams of garlic, chopped

00:00:40

(Optional) 20 grams of red chilies (Xiaomila), diced.

00:00:47

A few Er Jing Tiao chili peppers, cut diagonally

00:00:53

10 grams of dried chilies, cut into small pieces. They add more aroma to the dish.

00:01:04

Add a few green Szechuan peppercorns

00:01:06

Finally we need about half an onion, thinly sliced.

00:01:10

Place the onion in the dry pot as the bottom layer for serving.

00:01:15

Now let's start cooking.

00:01:17

Prepare a pot of water. Add 1 gram of salt and bring to a boil over high heat.

00:01:24

Once the water boils, blanch the cauliflower for 40 seconds.

00:01:31

Add some vegetable oil during blanching. This is to keep the color and the texture of cauliflower.

00:01:35

After 40 seconds of blanching, drain the cauliflower.

00:01:39

Next, heat up the wok.

00:01:40

Use some oil to season the wok (create a non-stick surface).

00:01:44

Remove the oil.

00:01:48

Directly add the pork belly slices into the wok, fry it to render the fat

00:01:54

Once it releases aroma, add garlic and red chilies (Xiaomila)

00:01:58

Also add the dried chilies and the green Szechuan peppercorns.

00:02:02

Stir fry for 1 minute over medium heat. This step is to coax flavors out of the chilies and spices.

00:02:10

Add Er Jing Tiao peppers.

00:02:14

Add the cauliflower.

00:02:19

Turn up the heat to high and stir-fry for a few seconds.

00:02:23

Mix well, and add seasoning.

00:02:26

10 grams of light soy sauce

00:02:28

1 gram of chicken bouillon powder

00:02:31

A little bit of sugar to boost the umami taste

00:02:33

And 0.5 gram of salt

00:02:37

After seasoning, add some flavoring oil (e.g. garlic oil, sesame oil), stir to mix well. Now it's ready to serve.

00:02:45

Voilà! A delicious Dry Pot Cauliflower, done!

00:02:49

Here are some tips for the dish:

00:02:52

1. For the best texture, use Fioretto, aka sweet sprouting cauliflower, stick cauliflower or flowering cauliflower

00:02:55

2. Add salt and oil when blanching cauliflower for better color and texture

00:03:01

3. Light soy sauce is the primary seasoning for this dish, so don't use too much salt.

00:03:05

That's it!

00:03:07

Please follow me on ixigua.com

00:03:10

Description:

大家好，我是王刚，也就是你们熟悉的美食作家厨师长。我一直在头条上发布做菜视频，但应网友呼吁也来到了YouTube，真心希望视频可以帮到大家。我会坚持做菜，坚持教大家做菜。也希望大家来订阅我的YouTube官方频道，欢迎大家点赞、分享和评论。在西瓜视频，头条和微博上也有我相同名字的账户“美食作家王刚”，微信公众号为“厨王刚丝球”，谢谢大家支持！

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