Tin Foil Roasted Brain Flower
1.
Take a small bowl as a mold, and shape the tin foil into a small bowl
2.
Make two layers of tin foil to avoid leaks
3.
Brain flower to bloodshot ready for use
4.
Put the tin foil bowl in the pan
5.
Put the brain flower in the foil paper bowl
6.
Add the oil, put the foil paper bowl on the pan and turn on medium heat
7.
Then add pepper oil, onion diced, garlic diced, shallot diced, salt, and dried chili. Cumin, I use cumin grains, but cumin powder is fine.
8.
After the oil is boiled, adjust the juice and add: soy sauce, five-spice powder, chicken powder, monosodium glutamate, thirteen spice, garlic paste and spicy oil
9.
Bake for about 35-40 minutes after the oil boils.
Tips:
1 Use a small bowl to fill the brain with water when removing bloodshot eyes. It will be easier to remove the brain flower by soaking it in.
2 Cut the dried chili segments when you add them, so that the flavor of the chilies is better integrated
3 Put a piece of lotus root or vegetable on the bottom of the foil before putting the brain flower to prevent the brain flower from sticking to the foil paper
4 Put a little oil in the pan, put the tin foil bowl on top, and bake on medium heat
5 If the seasoning is rich, you can add: pickled mustard, ginger and garlic, pickled pepper, pickled radish, and sprinkle with chopped green onion after roasting
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