Preserved bean curd cauliflower(fu ru cai hua )

Preserved bean curd cauliflower

Introduction:

"It's a very special taste. The juice of red Sufu is mixed into the dish, which is used as the pickle of cauliflower, the fragrance of sesame oil, and the home-made spicy pepper oil which is slightly spicy and slightly spicy. It's salty and delicious."

Production steps:

Step 1: tear cauliflower into small flowers and blanch them in boiling water until they are broken.

Step 2: remove and cool.

Step 3: shred the ginger.

Step 4: take out the drain and put it into the basin. Add the rotten milk.

Step 5: add chili oil.

Step 6: add sesame oil.

Step 7: add shredded ginger and salt, mix well and marinate for more than 20 minutes, then add vanilla leaves to the plate when eating.

Materials required:

Cauliflower: 200g

Red rot milk: 30g

Sesame oil: 10g

Spicy pepper oil: 1 tbsp

Salt: right amount

Shredded ginger: 5g

Note: blanch cauliflower until broken, don't rot, drain water before mixing, so as not to affect the taste.

Production difficulty: simple

Process: salting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Fu Ru Cai Hua