Mixed cauliflower
2024-04-03 18:39:46 518
Mixed cauliflower is a must-have dish at a Shenyang barbecue restaurant. Without this dish, you wouldn't be embarrassed to call it a barbecue restaurant. Originally originated from Korean barbecue restaurants, later all restaurants, streets and alleys, and even major food stalls positioned this dish as a must-have. Generally, the dishes in a barbecue restaurant are more authentic, while cauliflower in other restaurants will contain different ingredients, but the taste must be sour, sweet, and spicy, which is the essence. I don't think this dish is available in the culinary world, probably because there are fewer friends in Northeast China, so I think it would be great if I could introduce this dish to everyone. If you come to Shenyang, remember to try it***
Details of ingredients
Technique
Steps to make Mixed cauliflower
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1. Prepare food materials, cucumber, carrot, potato, Rolls of dried bean milk creams, coriander, garlic and peanut (forgot to take photos)![]()
2. Stir fry peanuts until cooked![]()
3. Soak Rolls of dried bean milk creams for half an hour![]()
4. Shred potatoes, blanch with boiling water for two minutes, and add a little white vinegar to ensure the crispy texture of the shredded potatoes![]()
5. Cucumber, carrot and Rolls of dried bean milk creams cutting![]()
6. 2 tablespoons of Korean spicy sauce, 1 tablespoon of steamed fish soy sauce, 1 tablespoon of sesame oil, 3 tablespoons of sugar, 1 tablespoon of white vinegar, Da Xi Da, and a small amount of monosodium glutamate are prepared and set aside![]()
7. Squeeze oil from thick and thin chili noodles, and add a little sesame seeds![]()
8. Put all the ingredients, seasoning 6, chili oil, and garlic together, mix well by hand (Korean pickled vegetables are mixed by hand to taste), and finally sprinkle a little sesame and cilantro
