Subsidiary: 25 grams of mushrooms (fresh) 25 grams of bamboo shoots 25 grams of rape heart 75 grams
Seasoning: 50 grams of wheat flour 8 grams of starch (peas) 40 grams of vegetable oil 5 grams of soy sauce 5 grams of sugar 5 grams of ginger 5 grams of seasoning 2 grams of pepper 1 gram of sesame oil 5 grams of wine 5 grams of each moderately
The practice of the braised cauliflower
1. The yellow cauliflower to choose clean to remove the root, every 10 for a hand on the board, with a wooden comb from the root 2 cm to the tip of the comb one by one;
2. hydrated mushrooms, asparagus shells cleaned and sliced;
3. canola heart a cut in two, leaving a 7 cm long section;
4. put the flour into a small bowl with a moderate amount of water, into a batter;
5. Pour oil in the pot, put on medium heat;
6. When the oil boils to 60% heat, use bamboo chopsticks to clip the comb through the middle of each cauliflower, the root dipped in a layer of batter, first fried dipped in batter at the root to see that it has been cooked, and then chopsticks to clip the root shook fried comb through all the yellow cauliflower, deep-fried into a filament, that is, the "golden needle shark's fins" (false shark's fins or called vegetarian shark's fins), into the funnel in the control of the net oil, according to the method, one by one, finish frying;
7.
7. original pot on medium heat to leave oil, pour 250 ml of soup, soy sauce, sugar, ginger, wine and gold needle shark's fins, mushrooms, asparagus, greens, change to small fire simmering for 5 minutes, turn to medium heat plus monosodium glutamate, 15 grams of wet starch (starch 8 grams plus 7 grams of water) thickened with diluted thickening, sprinkled with pepper, dripping sesame oil that is;
8. out of the pot first mushrooms, sliced bamboo shoots, greens in the middle of the plate, then the golden needle shark's fins covered with the above, and then the golden needle shark's fins in the middle of the plate. Then put the golden shark's fin on top.
For more information on braised yellow cauliflower, see Mint.com Food Library/shiwu/hongshaohuanghuacai
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