What kind of meat is better for stir-frying cauliflower with meat? Is it better to have fatter or leaner meat?

We all know that cauliflower is a common vegetable. It is delicious, nutritious, and can be eaten in a variety of ways. It is very popular among people. Fried cauliflower with meat is a very common home-cooked dish. Many people will make fried cauliflower with meat at home. So what kind of meat is better for fried cauliflower with meat? Let's take a closer look!

What kind of meat is better for stir-frying cauliflower with meat?

It is best to use pork belly.

Cauliflower is a very common vegetable in our daily life. It is also called cauliflower. Cauliflower can not only be stir-fried alone, but also cooked with meat. Stir-fried cauliflower is sweet and delicious. It is very delicious. If it is paired with some meat, the taste will be even more delicious.

Fried cauliflower can be paired with pork, but it is best to pair it with pork belly. Why choose pork belly? Because this part of the meat is moderately fat and lean, tender and juicy, the fat melts when heated, and the lean meat does not become dry after long stir-frying, so it is very suitable to pair it with pork belly.

Cauliflower and pork belly are delicious together. This is a very good combination. It is OK to just stir-fry cauliflower, but there is no oil or water. If you add a little pork belly, the taste will have a bit of meat flavor, and with a little spicy taste of small peppers, this taste is really good with rice. In restaurants, we often eat delicious dry pot cauliflower, which is also made with fat and lean pork belly and some small pepper segments. The fragrant meat flavor plus a little spicy taste is also loved by my family.

How to cook cauliflower and meat

Ingredients:

Ingredients: Half a cauliflower, about 250 grams

Ingredients: 100g pork belly, 2 red peppers, cooking wine, salt, cooking oil

Seasoning: 2 spoons of light soy sauce, half spoon of dark soy sauce

step:

Step 1. Wash the cauliflower and break it into small pieces. Soak it in light salt water for 10 minutes. Clean the red pepper, remove the stems and cut it into small pieces.

Step 2. Wash and slice the pork belly, put it in a bowl, pour in cooking wine and a little light soy sauce, mix well and marinate for 15 minutes.

Step 3. Pour an appropriate amount of water into the pot and bring it to a boil over high heat. Take out the soaked cauliflower and put it into the pot to blanch for 20 seconds. Then take it out and drain the water for later use.

Age 4. Pour a proper amount of cooking oil into a wok, heat over high heat, add red pepper and stir-fry until fragrant, then pour in the pork belly and stir-fry until the fat is released.

Step 5: Add the cauliflower and stir-fry over high heat until each cauliflower is coated with oil. After frying for 20 seconds, add light soy sauce for flavor, dark soy sauce for color, a little salt for seasoning, mix well and serve.

Tips for stir-frying cauliflower and meat

1. Choose fresh and green cauliflower, so that the finished product will be green in color and tender in taste.

2. Soaking cauliflower in light salt water can remove small insects in the dish and enhance the flavor.

3. The purpose of blanching is to make the cauliflower green in color, and to shorten the cooking time during the frying process to make the cauliflower crisp, tender and sweet.

4. The pork belly should be 30% fat and 70% lean. If there is too much fat in the pork belly, stir-fry it for a little longer to remove the oil. This way, you won’t feel greasy when eating it.