XO CAULIFLOWER
By VicentaLakin
IT'S A CHANGE FROM THE COMMON "BOILED CUISINE" IN TEAHOUSES. THE XO SAUCE IS ACTUALLY FROM HONG KONG. THERE ARE NO CRITERIA FOR CONTENT USE, BUT IT WILL CONSIST MAINLY OF TOP-NOTCH MATERIALS SUCH AS LUMBARS, SHRIMP RICE, GOLD HAM, ETC., SO IT WILL BE CALLED XO - MEANING TOP-GRADE SAUCE. TAIWAN IS SURROUNDED BY SEA, SO IT ALSO PRODUCES XO SAUCE; SINCE THE SAUCE ITSELF IS FRESH AND SALTY, THE STAPLE FOODS NEED NOT BE OVERSORTED, BUT ARE NOW PART OF MY REFRIGERATOR'S USUAL SAUCE。
- salty and fresh
- steamed
- ten minutes
- simple
Steps for XO CAULIFLOWER
1
Take the veggies out of the old or bad leaves, cut half, remove the root, and line them on a plate, and spread a little salt。
2
The veggies are in the steam pan, the fire is in the air for five minutes。
3
STEAMED BROCCOLI, WITH XO SAUCE AND ONIONS, AND HOT ENOUGH FOR ALMOST BOILING COOKING OIL, TO COME TO THE TABLE. WHEN YOU'RE EATING, YOU'VE GOT A LITTLE CLOUD WITH XO SAUCE。XO CAULIFLOWER Make Tips
A little salt is added to the steamed or hot veggie, making it greener。