Pickled cauliflower
When sprinkling salt on cauliflower, shake it when steam is rising. After boiling the cauliflower, cool it without being exposed to cold water, leaving the water drained along with the steam.
When wrapping, if there is the edge of the wrap outside the bowl, juice will stick and leak in the refrigerator, so keep it in the bowl.
When wrapping, if there is the edge of the wrap outside the bowl, juice will stick and leak in the refrigerator, so keep it in the bowl.
How to make it
1
Divide the cauliflower into easy-to-eat sizes, and boil it in boiling water for about a minute and a half without adding salt. Once boiled, take it in a colander, sprinkle with salt and let it cool.
2
Mix all the ingredients for the sweet and sour sauce to make the pickled soup.
3
Once the cauliflower has cooled down, add the cauliflower to the pickled soup from [2], wrap it thoroughly on top, and let it rest in the fridge overnight to finish.
material
-
- cauliflower
- Amount
-
- salt
- 2g
-
[Sweet and sour pickles]
- vinegar
- 100cc
-
- water
- 200cc
-
- sugar
- 50g
-
- Take the hawk claw
- Two
[PR]
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