Cauliflower and chicken tulips simmered in delicious sauce
Cauliflower is easy to cook and tender, so put it in the frying pan towards the end.
Please also refer to this page for information on the ingredients introduced in this recipe.
The cauliflower is split into small pieces that are easy to eat. Quickly pour the chicken wings into hot water for about 15 seconds, then marbled, and then pour in water and rub them to remove the slime.
Place the marbled chicken wings in a frying pan and turn them on, pour in salad oil and stir fry until lightly browned. Add the browned bonito soup stock, sugar and dark soy sauce, drop it with aluminum foil, cover it, and simmer it.
After simmering for about 5 minutes, remove from the heat, remove the lid, and let it cool. After cooling for 5 minutes, heat again and let it boil for about 2 minutes and cool again. Continue this step three more times.
After the fourth time, add the cauliflower (fresh) and stir-fry for about 4 minutes.
When the broth is low, add some aromatic misinner and light soy sauce, lightly stir-fry over high heat to remove any moisture, then place on a plate, sprinkle with black pepper and finish.
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- Chicken wings
- Six
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- Salad oil
- 1 tablespoon
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- cauliflower
- 300g
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[seasoning]
- Bonito dashi
- 2 cups
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- sugar
- 2 tbsp
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- Dark soy sauce
- 2 tbsp
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- For adding mirin
- 1/2 tbsp
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- For light soy sauce
- 1 tablespoon
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- For black pepper
- Appropriate amount
