Mixed Cauliflower
Overview
Mixed cauliflower is a must-have dish in Shenyang barbecue restaurants. Without this dish, you would be embarrassed to call a barbecue restaurant. It originally originated from Korean barbecue restaurants. Later, all restaurants, streets and even food stalls regarded this dish as a must-have dish. Generally, the ones in barbecue restaurants are more authentic. The cauliflower in other restaurants will add different ingredients, but the taste must be sweet, sour and spicy. This is the essence. I think this dish doesn’t exist in the food world, probably because there are relatively few friends in the Northeast, so I thought it would be great if I could come and introduce this dish to everyone. If you come to Shenyang, be sure to try it. 😄😄😄
Tags
Ingredients
Steps
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Prepare the ingredients, cucumbers, carrots, potatoes, yuba, coriander, garlic and peanuts (I forgot to include them)
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Fried peanuts
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Soak the yuba for half an hour (don’t soak it for too long, it will lose its texture if it’s too soft, so it needs to be strong)
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Cut the potatoes into shreds and blanch them in boiling water for two minutes. Add a little white vinegar when blanching to ensure the crispy texture of the shredded potatoes
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Cut cucumber, carrot and yuba into diagonal sections
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tablespoons Korean chili sauce, 1 tablespoon steamed fish soy sauce, 1 tablespoon sesame oil, 3 tablespoons sugar, 1 tablespoon white vinegar, Daxida, a little MSG, mix well and set aside
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Press oil into thick chili noodles and add a little sesame seeds
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Put all the ingredients, seasoning 6, chili oil and minced garlic together, mix well with your hands (Korean pickles are mixed with hands to add flavor), and finally sprinkle a little sesame and coriander
