1, buy back the dry stone cauliflower first pick out large impurities, such as shells, large stone blocks, other seaweed, an important step is to whack, I know that people tell me to whack, but I do not know what to whack, casually find a rolling pin, two-sided whack, do not whack do not know, a hammer shocked to understand why the whack, countless sand and small stones and what the fishing nets and plastic ropes have been hammered! I'm not sure what I'm talking about.

2, after whacking, to use more water rinse a few times, I washed 3 times, or muddy water, so I just soak for half an hour, and washed twice, finally cleaner.

3, the washed stone cauliflower into the pressure cooker, put 40 times the water, and add a small spoon of white vinegar. Bring to a boil over high heat and then reduce the heat to low, preferably for 1 1/2 hours, I used 1 hour for my first pot and it didn't turn out very well.

4, simmering soup is thick, use gauze to strain the soup, put into a small pot (bowl can also be).

5, with the temperature gradually reduced, the soup gradually turned into jelly-like cold powder. If you put it in the freezer, it will be more solid than at room temperature. Tossed with garlic, vinegar, salt, and chopped cilantro, it becomes a refreshing stone cauliflower noodle.

Boiled stone cauliflower, you can also add water to boil again, of course, the proportion of water to reduce. Personally, I think 1:15 at most. Time should be extended accordingly. This can improve the yield.