Cauliflower

Name: Cauliflower
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Coriander root; 1 piece carrot; 1 piece Kohlrabi; 1 bowl Cold water; 1 tbsp Vinegar; 3 tablespoons Soy sauce; 1 teaspoon salt; 2 teaspoons Chicken Essence; 2 teaspoons Sugar

by Sago Fiona

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Coriander is usually bought for seasoning and flavoring when making soup. Remove the coriander root, this is what most people do. But in fact, what I want to say today is that coriander root is really the best thing. It works better than coriander leaves. In the past, I only knew that the child had a cold. Drink it with coriander root, green onion, ginger, brown sugar and a little boiled water. Okay fast. This is mainly for colds, which can cause sweating after drinking. I rarely use it to mix cold dishes. But in fact, it cures colds in addition to boiling water. There are other effects. "Compendium of Materia Medica" said: "The nature and flavor are pungent, warm and fragrant, and the inner heart and the spleen are open to the limbs." The root of coriander also has the function of digestion and digestion.
Today’s cold dish is marinated with coriander root, kohlrabi, and a little carrot. Kohlrabi is crispy and tender, has a slightly sweet taste, and contains higher vitamins. . Especially suitable for cold food.
Teach everyone a ratio of cold vegetable shreds. The ratio is easy to remember. Take half a catty of cauliflower as an example, the ratio of salt, sugar, and chicken essence is about 1:2:2, that is, about 1 spoon of salt, 2 spoons of sugar, and 2 spoons of chicken essence are added. If everyone’s salad is less than half a catty. Then reduce all the seasonings. The ratio remains the same. The ratio of soy sauce to vinegar is about 3:1, which means that 3 parts of soy sauce will put 1 part of vinegar. Of course, remember to put cold water before the ingredients. Otherwise it will be too salty.

Ingredients

1 piece Coriander Root
1 piece Carrot
1 piece Kohlrabi
1 bowl Cold Water
1 tbsp Vinegar
3 tablespoons Soy Sauce
1 teaspoon Salt
2 teaspoons Chicken Essence
2 teaspoons Sugar

Cauliflower

1. Leave the roots of the coriander, soak it in light salt water for half an hour, and wash it with running water several times to wash away the sand on the roots.

2. Kohlrabi, we call it kohlrabi in southern Fujian. It is also the season now. Choose the tender ones, the old ones are not good for shredding and the taste is not good.

3. Peel the kohlrabi and cut into thin strips, and cut the old skin as much as possible. Also cut the carrot into thin strips for later use.

4. Pour a bowl of cold water into the basin first. Then add soy sauce and vinegar in a ratio of 3:1. That is, add 1 part vinegar to 3 parts of soy sauce. Then add salt, chicken essence, and sugar. (The ratio of salt, chicken essence and sugar is 1:2:2)

5. Pour in coriander root, kohlrabi, and carrot, and mix well. Close the lid. Marinating for about 2 to 3 hours is ready to eat. It is very refreshing with a bowl of white rice porridge.