1 Soak in Cold Water, Simple and 1 Toss, Crisp and Delicious, Super Delicious, 1 Bite

Name: 1 Soak in Cold Water, Simple and 1 Toss, Crisp and Delicious, Super Delicious, 1 Bite
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3-4s Gelidium; 2 pieces parsley; Some Minced garlic; Several spoons All-purpose chili oil; Some salt; Some Chicken Bouillon Powder; Some sesame oil

by Eat up

4.6 (1)

Favorite

7

Difficulty

Normal

Time

10m

Serving

3

The child godmother sent a bunch of specialty products from Xiamen. Among them is this stone cauliflower. The first time I saw this kind of food, the colors are so different and beautiful. This cold stone cauliflower is super simple to make, and it tastes crisp and a little fishy. No, it's not bad.

Ingredients

3-4s Gelidium
2 pieces Parsley
Some Minced Garlic
Several spoons All-purpose Chili Oil
Some Salt

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Some Chicken Bouillon Powder

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Some Sesame Oil

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1 Soak in Cold Water, Simple and 1 Toss, Crisp and Delicious, Super Delicious, 1 Bite

1. Soak the cauliflower in cold or cold water, and you can easily pinch it off with your hands.

2. Break most of the stone cauliflower into small flowers, and pay attention to removing impurities, such as small conch or stones, and be sure to rinse them several times in the future and drain them for later use.

3. Put the coarse chili powder, chopped green onion garlic, and white sesame seeds into a bowl, pour a small amount of hot oil several times, mix well, add light soy sauce, oyster sauce, salt, sugar, and stir well for later use.

4. Pour the minced garlic and coriander into the pot of Gelidium.

5. Scoop in a few spoons of all-purpose juice.

6. Add the right amount of salt.

7. Put in the right amount of chicken essence for fresh seasoning.

8. Then pour a few drops of sesame oil.

9. Grab and mix evenly with your hands and serve on a plate.

Tips:
Stone cauliflower must be soaked in cold water or cold water. Do not soak in warm or hot water as it will melt; it can be blanched but it is not necessary. If you have to blanch it, you must also quickly remove it, otherwise it will melt; the method of universal sauce is almost suitable Every kind of mixed vegetables; Gelidium must be carefully cleaned, there will be small conch, small stones and so on.