Jindalai cauliflower

Jindalai cauliflower

Raw materials for making Jindalai cauliflower:

Jindalai flower 30, Schisandra 100 grams, sugar 50 grams, cold water 1000 ml, honey 15 grams, mung bean starch 25 grams, pine nuts 15 grams.

Steps of making Jindalai cauliflower:

1. Take the ripe Schisandra chinensis, remove the defects, wash it, and soak it in cold boiled water for 24 hours.

2. Take a clean and transparent glass basin, put in water soaked with Schisandra chinensis, put in honey, add boiled and cool sugar water, adjust the color and taste.

3. Take 30 Jindalai flowers in full bloom, mix a small amount of detergent with clean water, wash the flowers clean, and then rinse them with clean water for many times to control the water, but do not damage the petals.

4. Remove the pedicel of Jindalai flower, leave only the red petals, dip in mung bean starch, dip evenly, then blanch in boiling water, put in immediately, rinse with clean water, and then put Jindalai petals into a glass basin with Schisandra water and sweet seasoning, sprinkle pine nuts, then you can.

Characteristics of Jindalai cauliflower:

Soup fresh flowers, stomach and stomach, sweet taste.

Jindalai cauliflower

Jindalai cauliflower is a Korean dish made of Jindalai cauliflower as the main raw material, Schisandra chinensis, mung bean starch, Baitang and other seasonings. The soup is fresh, fragrant, and sweet.

Raw materials

Jindalai flower 30, Schisandra 100 grams, sugar 50 grams, cold water 1000 ml, honey 15 grams, mung bean starch 25 grams, pine nuts 15 grams

Production process

1. Take the ripe Schisandra chinensis, remove the defects, wash it, and soak it in cold boiled water for 24 hours. 2. Take a clean and transparent glass basin, put the water soaked in Schisandra chinensis, put honey, and add the cold white sugar water to adjust the color and taste 3. Take 30 flowers of Jindalai in full bloom, mix a small amount of detergent with clear water, wash the flowers clean, and then rinse them with clean water for many times to control the water, but do not damage the petals 4. Remove the pedicel of Jindalai flower, leave only red petals, dip in mung bean starch, dip evenly, then blanch in boiling water, put it in, immediately pick it up, rinse it with clean water, then put Jindalai petals into a glass basin filled with Schisandra water and sweet seasoning, sprinkle pine nuts, and serve.

Food analysis

Cauliflower is a kind of soup with Korean flowers, such as Jindalai, pear flower, tangerine flower, Malin flower, cherry blossom, etc., which is made by adding tonic juice, honey or sugar. This kind of soup can promote appetite, smooth intestines and smooth Qi during meals, promote digestion after meals, and nourish the body and Nourish Qi when drinking at ordinary times. Therefore, Korean cauliflower is a part of Korean cuisine branch

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