Chi Xiang Curry Cauliflower

Chi Xiang Curry Cauliflower

1. Prepare all ingredients.

2. Rinse the cauliflower and break it into small flowers.

3. Pour water into the pot, boil and add the cauliflower to blanch water.

4. The blanched cauliflower is directly taken into cold water and rinsed to drain the water.

5. Inject the jiusan soybean oil in another pot and sauté the sesame seeds on a low heat.

6. Pour boiling water and add curry cubes.

7. Cook on low heat until the curry melts.

8. Pour in the drained cauliflower.

9. Stir fry evenly.

10. Turn to medium heat and cook the soup to concentrate.

Tips:

Stir fragrant sesame seeds on low heat, add boiling water to avoid scalding.