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1
Cut the organic cauliflower into small florets, wash them with flour, and blanch them in a pot of boiling water for about 2 minutes. -
2
Put the blanched cauliflower into cold boiled water and let cool. -
3
Put garlic cloves, salt, sugar, and monosodium glutamate into a garlic mortar, mash into a paste, add appropriate amount of white vinegar and sesame oil, and stir evenly. -
4
Drain the cauliflower and put it on a plate. Cut the millet and pepper into horseshoe shapes. -
5
Drizzle with garlic sauce. -
6
Finished product. White in color, crisp and refreshing.
Tips
1. Cut the cauliflower into small florets and wash them thoroughly with flour and water.
2. Blanching should not be too long to maintain the crispy and tender texture.