Tsk, you have to spend money and effort and still have to eat dog food the whole time.

What a perfect day.

After finishing the work at hand, Lin Xu looked at the time. It was almost ten o'clock and Huang didn't show up. Was he planning to let go?

In order not to delay the staff meal at noon, he took the cauliflower bought by Chezi and prepared to make cauliflower.

There are two types of cauliflower.

One is compact cauliflower that grows very strong, and the other is loose cauliflower that grows loosely.

The stems of tight cauliflower are white and relatively short. The cauliflower is squeezed more densely and has a harder texture. It is more suitable for stewing or hot pot.

The stems of cauliflower are green and relatively long. The cauliflower grows very loosely and has a crispy texture. Restaurants will habitually call it organic cauliflower.

In fact, this is just a matter of variety and has nothing to do with organic or inorganic.

Cauliflower is the best choice for making large bowls of cauliflower, dry-pot cauliflower, dry-stirred cauliflower and other dishes. What Che Zai bought today is exactly cauliflower.

Use a kitchen knife to remove the cauliflower from the main stem one by one. Do not have too long flower stems on the flower heads, otherwise it will not be cooked easily.

As for the remaining main stem parts, they will not be wasted.

Go back and put it in the kimchi jar, and it will soon turn into crispy and delicious vegetable stems.

Soak the picked cauliflower in water with salt. Use a kitchen knife to break up large pieces.

Soaking cauliflower in table salt can effectively remove the dirt hidden inside, and also soak out the bugs hidden inside.

After soaking, there was still no sign of Lao Huang.

Lin Xu took the phone and called, and soon the voice of Lao Huang came from inside:

"I can't make it in the morning. The couple at the pigeon farm quarreled, which delayed the work. Several suppliers are queuing up to get the goods. You can eat first. When I get the pigeons, I will go to the store."<

/p>

Wow, this is really...

The pigeon farm killed Lao Huang, and Lao Huang killed himself, and he had to agree to give Dundun some pigeon meat.

Infinite matryoshka dolls belong to yes.

Cauliflower should not be soaked for too long, otherwise there will be too much water and it will not be conducive to cooking.

Take the cauliflower out of the water and put it in a basket to control the water. Use this time to prepare the ingredients needed to make dry-pot cauliflower.

Cut the green and red vitex twigs into sections with a diagonal knife, flatten the garlic, dice the ginger, and prepare some spicy millet and cut it into pepper rings.

Take another small piece of fatter pork belly and cut it into thin slices.

Although dry-pot cauliflower is a vegetarian dish, you need to put some pork belly in it, which can make the cauliflower taste better and go better with rice.

After cutting the pork belly, cut some shredded onions and place them directly in the prepared dry pot.

There are several tables for eating in the store, so several dry pots are prepared.

In restaurants, dry-pot cauliflower is a typical example of low cost and high profit. The cost of each portion of cauliflower is only one or two yuan. With a little pork belly, the total cost will not exceed ten yuan.

But it can be sold for thirty or forty or even more.

This is also the reason why many restaurants promote this dish.

All the ingredients were prepared, Lin Xu set up the wok and started cooking.

Pour half the cooking oil into the pot and heat over high heat.

Whether it’s a large bowl of cauliflower, stir-fried cauliflower, or the dry-pot cauliflower you’re going to make today, you need to fry the cauliflower in hot oil first.

The reason why the cauliflower in the restaurant tastes dry and crispy is because of the step of adding oil.

In addition to oiling, you can also blanch or steam the cauliflower, but the texture and taste of these two will be much worse than oiling.

When the oil was 70% hot, Lin Xu took the cauliflower that had controlled water and poured it in.

The oil in the pot boiled immediately.

It doesn’t take too long to fry the cauliflower. With the restaurant’s stove and firepower, it can be cooked in ten seconds.

Otherwise, the cauliflower stems will absorb a lot of oil like a sponge, lose their crisp texture, and become soft and greasy.

After putting the cauliflower into the oil pan, he placed the large colander on the oil drum aside, and then poured the hot oil in the pan into it.

Then put the wok directly on the stove, scoop out half a spoonful of lard and put it in.

When the fat melts, pour in the pork belly and stir-fry.

Fry until transparent, add ginger, garlic and millet and stir-fry, then add two small spoons of dry pot sauce.

There is a lot of cauliflower, so the amount of dry pot sauce used will be larger. In fact, for a normal amount of dry pot cauliflower, a small spoonful is enough, and the spoon should not be too big, otherwise the taste will be salty.

Stir-fry the dry pot sauce until the red oil comes out, pour in the prepared Erjingtiao, and then pour in the oiled cauliflower.

Use a small spoon to stir-fry quickly for ten seconds to let the dry pot sauce hang evenly on the cauliflower, and then cook a little light soy sauce along the edge of the pot to increase the umami flavor.

Continue to stir-fry for 30 seconds to further release the aroma of the dry pot sauce.

As you turn the spoon, the cauliflower in the pot is evenly coated with a layer of red oil, and the spicy flavor becomes more intense.

At this time, it’s almost time to take the pot.

Take the pot away from the stove, place it on the workbench, and then put the cauliflower in the pot evenly into several dry pots.

After the ceremony was completed, Cui Qingyuan and his senior brother's family also arrived.

Let’s eat!

"Hey, Brother Chun didn't come today?"

Lin Xu saw the senior brother who was still walking with a limp and his wife and children, but Dachun, who had an amazing appetite, was missing.

"I went to have dinner with my classmates from his sports school. Every time they had dinner, they would randomly choose a cafeteria and eat until they were full."

Yo, this is a lesson for the shop owner.

Place a dry pot rack on the dining table with a bottom bracket. Place a piece of solid alcohol on it, light it and put the dry pot up. Soon there will be a sizzling sound in the pot.

This is the squeaking sound caused by frying shredded onions in fat when the bottom of the pot is heated.

Putting onions at the bottom of the pot can add a nice onion flavor to the dish.

And compared with other dishes, onions have high water content and are relatively resistant to frying.

Pick up a bowl of rice, put a piece of cauliflower hanging with red oil into your mouth. It tastes spicy and crispy, and even tastes a little sweet.

Taking advantage of the spicy flavor, I took a big mouthful of rice into my mouth.

The genes of the rice cook were immediately mobilized.

"It's delicious. This dry-pot cauliflower is really delicious."

"The new products will be released in the store in the afternoon, right? Then I will post an update online."

“Spicy and delicious, perfect for rice.”

"It's delicious. I just like this kind of delicious food. I like both the dry pot cauliflower and the big bowl of cauliflower very much."

"..."

Everyone ate with big mouthfuls. They didn’t feel it at first, but as they ate, they found that the rice seemed to be short. Otherwise, why would it have bottomed out after just a few bites?

When Shen Baobao heard everyone discussing the big bowl of cauliflower, he looked at Lin Xu and asked:

"Does a big bowl of cauliflower taste the same as a dry pot of cauliflower?"

"It's different. The big bowl of cauliflower is made the same as the hand-shredded cabbage. The vinegar is cooked before serving to increase the sour flavor. It also tastes sour and refreshing."

"What about stir-fried cauliflower?"

"That one has a spicy dry aroma and a crisp texture, which is different from the spicy and greasy dry pot cauliflower."

Dried chili segments and Sichuan peppercorns are used to add flavor to stir-fried dishes, but these are not used in dry-pot cauliflower. The flavor mainly comes from the dry-pot sauce.

Although several dishes seem to be the same, they are still very different.

"Brother, this is better than the cauliflower in our school cafeteria."

"That's for sure. Uncle Lin made this by himself, how can it taste any worse?"

"It's a pity that Uncle Lin is not the chef of our school, otherwise he would be able to eat such delicious dishes every day."

"..."

When Xie Baomin heard the conversation between his two sons, he didn't know what to say.

You don’t like the state banquet dishes that cost hundreds of dollars a portion for you at home, but you actually like this kind of food?

Well, before school starts, let me show you my dad’s craftsmanship!

Xie Baomin was annoyed.

In the past, my son would compare himself with the school chef, but now he doesn't even mention it, but praises his junior brother all the time.

This is simply unbearable.
To be continued...