Spicy Cauliflower Salad

Name: Spicy Cauliflower Salad
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Cauliflower; 15g onion; 10g green pepper; 8g carrot; 8g Fungus; 3g salt; 5g Soy sauce; 3g Chicken noodles; 3g Vinegar; 1g pepper powder; 6g Chopped chili; 5g sesame oil; 5g Vegetable oil; 2g Sugar

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

A good chef does not lie in making expensive ingredients delicious, but in making simple ingredients nutritious, delicate, and flavorful! This is also my pursuit of a foodie who likes to do it yourself. . Table laugh~~(*^__^*)

This spicy cold cauliflower has the aroma of pepper, the fragrance of sesame oil, the hemp of sesame oil, the spicyness of red oil, the crispness of green pepper and onion, the freshness of light soy sauce and chicken powder, the light sour and sweetness of sugar and vinegar, five colors and five flavors. , Served with meals, delicious!

Spicy Cauliflower Salad

1. Wash the cauliflower, use a knife to cut into pieces of the same size, blanch them in boiling water until they reach eight maturity, add cold water, drain the water, sprinkle with salt, mix well, let stand and marinate for ten minutes

2. When pickling the cauliflower, we quickly soak the fungus and rinse the dried fungus with cold water, put it in a sealed fresh-keeping box with half a box of boiling water, close the lid, and shake it wildly for a while

3. Open the lid, the fungus has been soaked until it has been soaked, and then soaked for an hour or two, it will be very crispy.

4. Carrots are sliced, onions are cut into cubes, green peppers are cut into cubes. Carrots can also be sautéed with oil for torn pieces of fungus. Carotene is more easily absorbed by the body. But oil is also ok

5. Drain the marinated cauliflower, pour it with various ingredients, add chicken powder, light soy sauce, pepper powder, sesame oil, sugar, vinegar and mix well

6. Add a little sesame oil and vegetable oil, heat, add minced chili or shredded chili, stir-fry on low heat to get the red oil, stir up the aroma, pour it on the cauliflower, and mix well.

Tips:
(⊙ o ⊙) Ah! Today’s chili peppers are packed a lot, it’s so spicy. When the cones are mixed, pour a little less at a time, and taste them while mixing. . Haha.
The cauliflower is blanched with hot water to remove the hidden impurities, otherwise it is not easy to wash. Just blanch the water until it is eighty mature. Too cold water will help maintain the green color and crunchy taste.