CURED PORK BELLY AND CHINESE SAUSAGE WITH CAULIFLOWER | CH SECRET RECIPES

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  • Опубликовано: 16 окт 2024
  • Learn how to cook Dry Pot Cauliflower it's a Chinese restaurant favorites recipe. It’s our vegetable of choice when eating out. You might think it sounds boring, but we discovered that cauliflower can be amazingly delicious with a little spice, saltiness and the addition of cured pork belly
    and Chinese sausage on it.
    INGREDIENTS
    500 g Chinese cured Pork Belly
    3 pcs. Chinese Sausage
    500 g Cauliflower
    Ginger
    2-3 pcs Chili
    2 tsp Salt
    Cooking Oil
    2 tsp Minced Garlic
    1 tbsp Oyster Sauce
    2 tsp Brown Sugar
    PROCEDURE
    Steam the Chinese cured pork belly and Chinese sausage for 15 mins.
    Cut the cauliflower into florets, peel and mince the ginger, chop the chilies.
    Slice the Chinese cured pork belly and Chinese sausage into thin slice.
    Blanch the cauliflower for 3 minutes and drain.
    Heat oil in a wok, sauté the garlic and ginger until fragrant. Add the chilies, Chinese cured pork belly and Chinese sausage sauté for 5 minutes.
    Add the cauliflower mix together. Season with oyster sauce and brown sugar, continue stirring for 5 minutes and serve.
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