Dry-Pot Cauliflower
- Ingredients -
1 head cauliflower, 2 red bell peppers
200g lotus root, small bunch cilantro
Salt, bamboo salt, Wei Chuan Premium Seasoning
Jinlan soy sauce, vegetable oil as needed
- Method -
1. Break cauliflower into small florets and wash. Wash cilantro and chop finely.
2. Reserve the stem; slice thickly for eating. If tough, peel off the outer layer first.
3. Bring water to a boil with 1/2 teaspoon salt. Blanch cauliflower until just tender-crisp.
4. Choose additional vegetables (commonly red bell peppers, lotus root, celery, or potatoes). Slice red peppers. lotus root into thick slices and soak in water to remove starch.
5. Heat vegetable oil in a wok, then stir-fry the red peppers and lotus root slices.
6. Once the peppers and lotus root are tender-crisp, add the cauliflower and stir-fry.
7. Finally, season with Golden Lan soy sauce and Wei Chuan High-Quality Seasoning, then sprinkle with cilantro before serving.