【干锅花菜】爽脆不软烂的秘诀公开！豆瓣酱万能汁 + 孜然粉，味道秒杀饭店！UMAMI BOMB CAULIFLOWER! Sichuan Stir-Fry

你做的干锅花菜总是软烂不脆？炒出来颜色发黑不好看？
​今天我来分享一份超好吃的【干锅花菜】家常做法！它不仅鲜香麻辣、酱香浓郁，而且每一口都是咔嚓咔嚓的极致爽脆！最关键的是，我加入了秘密武器——孜然粉，让它的味道直接秒杀饭店！

这道菜做法简单，味道却超级惊艳！赶紧学起来，成为你家的下饭神器吧！

用料
花菜：370g
五花肉：70g
小米椒：1
大蒜：6粒
小葱：适量
生抽：2勺
蚝油：1勺
白糖：适量
孜然粉：适量
豆瓣酱：1勺
盐：少许

做法
第1步，花菜用剪刀剪好，用清水洗干净后放入沸水里面，并一点点油和盐，焯水1分钟后把花菜捞出，再把花菜放入冷水里面降温；
第2步，小米椒洗干净后剪成小圈圈；大蒜切成蒜末；
第3步，准备一个小碗，放入1勺豆瓣酱、2勺生抽、1勺蚝油和一点点白糖，搅拌均匀；
第4步，热锅冷油，锅内倒入一点油，油热后加入五花肉，中小火将五花肉炒制变色，五花肉里面的油脂析出来，再加入小米椒和蒜末炒出香味；
第5步，倒入花菜和刚刚调好的调味汁，继续翻炒将花菜炒熟，最后快炒好的时候加入孜然粉和小葱段，翻炒一下后就可以出锅啦；

小贴士
1）怕辣的朋友可以不放小米椒；
2）焯水时候加入油和盐有助于花菜保持色泽和营养；
3）花菜焯水1分钟捞出后立即泡冷水可保持花菜爽脆；想要花菜口感软烂，可以焯水2到3分钟；

​🌶️ Dry Pot Cauliflower (Gan Guo Hua Cai)
​Have you tried Dry Pot cooking? Dry Pot Cauliflower (Gan Guo Hua Cai) is a famous, addictive Sichuan stir-fry known for its bold, spicy-savory flavor and fantastic texture!
This is a fast, easy, and satisfying recipe that brings the authentic flavors of a Chinese restaurant right to your dinner table!

Ingredients
Cauliflower: 370g
Pork belly: 70g
Chili pepper: 1
Garlic: 6 cloves
Green onion: as needed
Light soy sauce: 2 tbsp
Oyster sauce: 1 tbsp
Sugar: a little
Cumin powder: as needed
Doubanjiang (chili bean paste): 1 tbsp
Salt: a pinch

Instructions
Step 1.
Cut the cauliflower into small pieces. Rinse well and blanch in boiling water with a little oil and salt for 1 minute. Remove and soak in cold water to keep it crisp.
Step 2.
Slice the chili pepper into small rings. Mince the garlic.
Step 3.
In a small bowl, mix 1 tbsp Doubanjiang, 2 tbsp soy sauce, 1 tbsp oyster sauce, and a little sugar. Stir well to form the sauce.
Step 4.
Heat the pan with a little oil. Add the pork belly and stir-fry over medium heat until it changes color and releases fat.
Add the chili pepper and garlic, and stir-fry until fragrant.
Step 5.
Add the cauliflower and the prepared sauce. Stir-fry until the cauliflower is cooked.
Before removing from the pan, add cumin powder and green onion. Toss well and serve!

Tips
If you don’t like spicy food, you can skip the chili pepper.
Adding oil and salt while blanching helps keep the cauliflower bright and flavorful.
Blanching for 1 minute + cold water keeps the cauliflower crispy.
If you prefer softer texture, blanch for 2–3 minutes.

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