Shrimp and cauliflower paste in white chocolate sauce(bai qiao ke li jiang xia ren hua cai ni )

Shrimp and cauliflower paste in white chocolate sauce

Introduction:

"The highlight of this dish is the sweet milk flavor of Baiqiao, which is boiled into sweet and sour sauce with onion and red wine vinegar. But what surprised me was that cauliflower puree actually made the feeling of mashed potato, cauliflower can also be so delicious, it really surprised me, and the method is very simple! Soft waxy milk coriander paste, spring tooth fresh shrimp, with crispy Phyllo (illustrated at the bottom of the picture), it's really memorable

Production steps:

Step 1: put shrimp on the cauliflower paste, sprinkle with 7, can be packed separately and put on the plate, according to your needs.

Step 2: cauliflower, diced onion, add milk to boil, turn low heat to simmer for 15 minutes

Step 3: remove and filter the milk

Step 4: put cauliflower into blender, add 15ml butter, appropriate amount of salt and black pepper, stir into mud, keep warm and set aside; (if the mud is too wet, put it back into the pot to heat and remove water)

Step 5: heat in a pot, melt butter, stir fry diced onion for 1 minute, add diced garlic and ginger, stir fry for 1 minute, add red wine vinegar and bring to a boil;

Step 6: add the shrimps, stir fry, cover the pan, simmer for 2 minutes until the shrimps are cooked, remove the shrimps, and keep warm;

Step 7: put the white chocolate into the pan where the shrimp was just cooked (add more butter if necessary)

Step 8: slightly dry water, boil into sauce

Materials required:

Cauliflower: 250g (cut into small pieces)

Diced onion: 40g

Milk: 250 ml

Butter: 15 ml

Shrimp: 175g

Diced garlic: 1

Red wine vinegar: 60 ml (apple vinegar is also OK)

White chocolate: 8g

Salt: right amount

Ginger powder: right amount

Black pepper: moderate

Notes: Rachel notes: 1. When cauliflower is cooked, the milk must be drained completely. Otherwise, too much water will affect the dishes and taste. If you feel that it is too wet after being beaten into mud, you can stir it in a hot pot to evaporate some water. 2. It is suggested that students pack this dish into small butterflies and serve it as fingerfood, which can not only satisfy their appetite, but also restrain themselves from eating too much and keep it healthy. You can split it up with a spoon or, like me, with phyllopastry. 3. This dish is best served warm.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Bai Qiao Ke Li Jiang Xia Ren Hua Cai Ni