Pickled cauliflower
When sprinkling salt on the cauliflower, do so when it is steaming. After boiling the cauliflower, let it cool in a colander without placing it in cold water, which will allow the water to escape along with the steam.
When wrapping the cauliflower, if the edges of the wrap are on the outside of the bowl, the juices will leak down the wrap in the refrigerator, so keep it inside the bowl.
When wrapping the cauliflower, if the edges of the wrap are on the outside of the bowl, the juices will leak down the wrap in the refrigerator, so keep it inside the bowl.
How to make it
1
Divide the cauliflower into bite-sized pieces and boil it in boiling water for about 1.5 minutes without adding salt. Once boiled, drain in a colander, sprinkle with salt and let cool
2
Mix all the sweet and sour ingredients together to make the marinade
3
Once the cauliflower has cooled, add it to the marinade from step (2), wrap it tightly in plastic wrap, and let it sit in the refrigerator overnight
material
-
- cauliflower
- Amount
-
- salt
- 2g
-
[Sweet and sour pickling sauce]
- vinegar
- 100cc
-
- water
- 200cc
-
- sugar
- 50g
-
- Collect the hawk's claw
- Two
[PR]
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