Dried dried sea rice and cauliflower
Overview
This kind of blooming cauliflower, I call it organic cauliflower here. Because of the word organic, this kind of cauliflower also has a bit of high-tech feel. Calling cauliflower cauliflower is probably the southern name. In fact, it has a name, its scientific name is cauliflower, and its nickname is cauliflower. I like to call this kind of flowering cauliflower. When stir-fried, this kind of cauliflower tastes crisper and more fragrant than the non-flowering cauliflower. It has the kind of taste that gets better and better the more you chew it. Cauliflower is a vegetable that prefers oil and is adaptable to various cooking methods. Therefore, it is more suitable for frying, frying, stewing, stewing, etc.
Tags
Ingredients
Steps
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Wash and chop the cauliflower into small florets.
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Place the cauliflower in a ventilated place and dry until dehydrated (about 12 hours).
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If you are impatient, you can bake the cauliflower in the oven to dehydrate it.
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Wash the sea rice, put it into a small bowl, pour in water and soak it.
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Rinse the dried cauliflower with clean water and dry.
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Wash the green onions and cut them into sections, and cut the ginger into shreds.
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When the wok is hot, pour in the oil, add the shallots and ginger and sauté until fragrant.
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Add the cauliflower and stir-fry until slightly charred at the edges.
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Add in very fresh soy sauce.
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Pour in the dried shrimps and the water in which they were soaked, cook over low heat until the soup water reduces, add refined salt and stir well.
