Ingredients: 250 grams of cauliflower

Seasoning: 50 grams of wheat flour, salt, 3 grams of MSG, 2 grams of pepper, 1 gram of baking powder, 2 grams of salad oil, 50 grams of each appropriate amount

How to make fried cauliflower:

1. Break the cauliflower into small florets, wash them with water, put them into a pot of boiling water and cook for more than ten minutes, until they are soft but not rotten, take them out and drain them water, put it in a plate, add refined salt, monosodium glutamate, and pepper, mix well, and marinate to taste; put the flour in a bowl, add baking powder and an appropriate amount of water, and mix it into a crispy paste.

2. Put the pot on the fire and heat the oil until it is 60% to 70% hot. Dry the small cauliflowers separately into a crispy batter. Dip in the oil and fry for about 2 minutes until the outer skin of the cauliflower becomes firm. Shell, when the inside is cooked, when the oil temperature rises to 80% hot, put it back and fry it for a while. When the shell is crispy and golden brown, take it out, drain off the remaining oil, and put it into a plate.

For more information on fried cauliflower, see Mint.com Food Library/shiwu/suzhacaihua