Shacha Dry Stir-fried Cauliflower

Name: Shacha Dry Stir-fried Cauliflower
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cauliflower; 1 spoon King Shacha King; Some Sausage; Some Green onion ginger garlic; Some salt

by Deep sea love cat

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Popularize shacha sauce, because northerners really rarely understand this sauce~
Shacha sauce is a mixed condiment that originated in Chaoshan and is popular in Fujian and Guangdong provinces. Light brown in color, paste-like, with special compound aromas such as garlic, onion and peanuts, compound fresh and salty taste of dried shrimps and light soy sauce, as well as slight sweet and spicy taste. Sand tea (Indonesian: Satay) is also known as satay in southern Fujian, Chaoshan, and Taiwan. It was originally a flavored food in Indonesia. Its original meaning is grilled meat skewers, mostly lamb, chicken or pork. The seasoning used is spicy. After being introduced into Chaoshan area, only its spicy characteristics are used to make a condiment called shacha sauce.
Cauliflower is rich in dietary fiber, which helps promote intestinal peristalsis. It is a vegetable with high nutritional value and low calorie. Cauliflower's Cui is refreshing and sweet, and it is a very nutritious dish with the fresh fragrance of sand tea sauce.

Ingredients

Shacha Dry Stir-fried Cauliflower

1. Wash the cauliflower, break it into pieces, and drain the water. Spicy sausage, green onion, ginger and garlic, cut well and set aside.

Shacha Dry Stir-fried Cauliflower recipe

2. Heat the pan with cold oil, add the green onion, ginger and garlic when the oil is 50% hot and stir fry until fragrant.

3. Add the sausage and stir-fry until the spicy sausage is transparent, then add the cauliflower and stir-fry

4. Add a little soy sauce, salt, and royal shacha sauce. Because shacha sauce and soy sauce have saltiness, reduce the amount of salt.

5. Stir fry until there is no scent. I don't like to eat cauliflower that is over-fried. One is that cauliflower is rich in some water-soluble nutrients. Long-term high-temperature heating or boiling can easily damage the nutrients. Secondly, the cauliflower concubine of noodles really doesn't like that taste! I like to eat crispy~