Braised cauliflower

The method of making cauliflower with flesh:

Raw materials for making cauliflower with burnt pulp:

Ingredient: cauliflower 250g.

Ingredients: 50g chicken antler.

Seasoning for making cauliflower

10 g cooking wine, 2 g refined salt, a little sugar, 1 egg white, 300 g clear soup, 10 g wet corn flour, a little flour, 10 g chicken oil, a little cooked ham and rape, 30 g cooked lard.

Processing steps of burnt cauliflower:

1. Put chicken antler in a bowl, add cooking wine, refined salt, corn flour, clear soup and chicken oil, mix well. Put the egg white in the tray, use chopsticks to pick up, and then appear in the white foam, then put it into the chicken, and mix it well.

2. Cut the root and skin of cauliflower with a knife and wash it with water. Pour water into the pot, heat and bring to a boil. Put cauliflower into the pot and take it out. Cool it with cold water and take it out. Put the lard in the pot, stir fry the cauliflower, then add the refined salt, cooking wine and clear soup, simmer on the low heat for 2 minutes, and then take out.

3. Put a little oil on a flat plate, squeeze chicken antler into 8-minute-diameter balls by hand and put them on the plate. Dip a little flour on the root of cauliflower and insert it into the chicken meatball. Garnish it with ham and rape. Steam for 5 minutes. Take it out and put it in another disc.

4. Pour 150 grams of clear soup into the pot, add cooking wine, refined salt and sugar, heat and bring to a boil, skim off the foam. Dilute the corn flour with water, pour it into the pan, and then hook it into sauce. Pour chicken oil on the cauliflower and serve.

Braised cauliflower

Shaorou cauliflower is a famous traditional dish. Put chicken antler in a bowl, add cooking wine, refined salt, corn flour, clear soup and chicken oil, mix well. Put the egg white in the tray, use chopsticks to pick up, and then appear in the white foam, then put it into the chicken, and mix it well. Cut the root and skin of cauliflower with a knife and wash with water. Pour water into the pot, heat and bring to a boil. Put cauliflower into the pot and take it out. Cool it with cold water and take it out. Put the lard in the pot, stir fry the cauliflower, then add the refined salt, cooking wine and clear soup, simmer on the low heat for 2 minutes, and then take out. In a flat plate with a little oil, hand chicken into a diameter of 8 minutes of small balls on the plate. Dip a little flour on the root of cauliflower and insert it into the chicken meatball. Garnish it with ham and rape. Steam for 5 minutes. Take it out and put it in another disc. Pour 150 grams of clear soup into the pot, add cooking wine, refined salt and sugar, heat and bring to a boil, skim off the foam. Dilute the corn flour with water, pour it into the pan, and then hook it into sauce. Pour chicken oil on the cauliflower and serve.

raw material

Cauliflower 600 g, pork 160 G, ham 30 g, spinach 100 g, egg 1, refined salt 3 G, vinegar 10 g, sugar 5 g, monosodium glutamate 1 g, starch 30 g, onion 10 g, ginger 10 g, sesame oil 5 g, starch amount.

practice

1. Put chicken antler in a bowl, add cooking wine, refined salt, corn flour, clear soup and chicken oil, mix well. Put the egg white in the tray, use chopsticks to pick up, and then appear in the white foam, then put it into the chicken, and mix it well.

2. Cut the root and skin of cauliflower with a knife and wash it with water. Pour water into the pot, heat and bring to a boil. Put cauliflower into the pot and take it out. Cool it with cold water and take it out. Put the lard in the pot, stir fry the cauliflower, then add the refined salt, cooking wine and clear soup, simmer on the low heat for 2 minutes, and then take out.

3. Put a little oil on a flat plate, squeeze chicken antler into 8-minute-diameter balls by hand and put them on the plate. Dip a little flour on the root of cauliflower and insert it into the chicken meatball. Garnish it with ham and rape. Steam for 5 minutes. Take it out and put it in another disc.

4. Pour 150 grams of clear soup into the pot, add cooking wine, refined salt and sugar, heat and bring to a boil, skim off the foam. Dilute the corn flour with water, pour it into the pan, and then hook it into sauce. Pour chicken oil on the cauliflower and serve.

characteristic

Beautiful color, fresh taste, tender quality, healthy skin.

Longitude: 104.06573486

Latitude: 30.65946198