1, materials: cauliflower 500 grams; lettuce oil 100 grams; 50 grams of celery; garlic 15 grams; 15 grams of lemon juice; 10 grams of salt; 50 grams of white sour wine; 15 grams of fennel seeds; 2 pieces of parsley; Pepper 10; sugar in moderation

2, the cauliflower to remove the black spots, wash, choose a small dots; pot rack on the fire, put the water to boil, the cauliflower into the, soaked about 5 minutes About (that is, open two open), when the vegetable quality is crisp and tender, color and lustre translucent immediately fish out, into the cold water, soak and cool.

3, pot rack on the fire, put 500 grams of water, high-fire boil, down into the celery (cut), garlic (sliced), salt, sugar, lettuce oil, white sour wine, lemon juice and other seasoning ingredients, boiling for about 10 minutes, become a pickle juice, and then scalded cool cauliflower into the pickle juice, into containers, placed in the shade, pickled for about 24 hours.

4. When serving, use a strainer to fish out the cauliflower, control the pickle juice, and serve on a plate.