Vegetable Miso Salad
1.
Divide the cauliflower and broccoli into small flowers the size of the tip of your thumb. Pay attention to slowly separate the roots of each flower to keep the flowers intact. In addition, remove the stems of the kidney beans and slice the garlic into thin slices.
2.
Boil water in a deep pot, sprinkle in sea salt and pour in 1 tablespoon of oil, so that the water tastes saltier, and keep it boiling.
3.
Pour all the ingredients used to make the miso sauce into the pot, heat it over medium heat to make it boil, continue to evaporate the water, and finally turn into a thicker paste
4.
Taste and adjust the amount of sugar
5.
Boil different vegetables separately in boiling water. String beans need about 8-10 minutes
6.
Okra takes about 3 minutes
7.
Broccoli and cauliflower need about 3 minutes. You can also adjust the heating time of the vegetables according to your favorite taste. After draining, use ice water or a large amount of pure water at room temperature to cool
8.
Heat oil in a frying pan over medium heat, add garlic slices and fry until light golden brown, and the color will darken slightly after draining
9.
Mix the cooked vegetables with the sauce and stir gently to make the sauce fully coat the surface of the vegetables
10.
After serving, sprinkle with garlic sunflower oil, garnish with golden yellow garlic slices and enjoy
Tips:
* Vegetables need to be blanched and boiled separately. The goal to be achieved is to make vegetables with a crisp texture (such as green beans) become more green and crispy due to blanching; let vegetables with a soft and waxy texture (such as okra) keep their own Personality
* Green vegetables blanched in salt water will become brighter and greener. When blanching, you need to open the lid to facilitate the acidity to dissipate and keep the chlorophyll bright.
* Both mirin and sake are seasoned alcoholic beverages, but their tastes are quite different and cannot be substituted for each other. Mirin can add a unique sweet aroma to the dishes, and will have an attractive aroma when heated together with sake;
* You can refrigerate the garlic before pouring in the garlic oil. When serving, use garlic oil to season and garnish with garlic slices. If you want to keep the garlic slices crispy, you can put them in the refrigerator and freeze them. In a dry, cold environment, the garlic slices can keep the taste from being damp. ；
* The weighing unit mentioned in the article: 1 tablespoon = 1 table spoon / 1 teaspoon = 1 tea spoon / 1 cup = 1 cup
