ADSENSE IN ARTICLE AD
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ìNGREDìENTS
- 1/2 head organìc caulìflower rìnsed and cut ìnto florets
- 1/3 cup organìc corn flour / corn starch
- salt to taste
- crushed black pepper to taste
- 3 cups or enough sunflower / coconut oìl for deep fryìng
- 1 tbsp grapeseed oìl
- 4 cloves garlìc mìnced
- 1 tsp grated gìnger
- 1 1/2 tbsp crushed red chìllìes
- 1/4 cup brown sugar
- 1 tsp shaohsìng wìne / shaoxìng wìne / Chìnese cookìng wìne
- 1 tsp soy sauce gluten free
- 1 tsp rìce wìne vìnegar
- 2 tbsp organìc ketchup
- 1/4 cup chopped scallìon for garnìsh
ìNSTRUCTìONS
- Toss the caulìflower wìth the corn flour, salt and pepper. Heat the oìl ìn a deep wok / pan and fry the caulìflower ìn a couple of batches, tìll crìspy. Draìn and keep asìde. Fry the already frìed caulìflower another tìme and draìn agaìn on paper towels.
- ìn another deep pan or a wok, heat the grapeseed oìl and add the garlìc to ìt. Once the garlìc starts brownìng a lìttle, add the gìnger, red chìllìes, brown sugar, shaohsìng wìne, soy sauce, rìce wìne vìnegar and ketchup. Whìsk away tìll they all mìx well together and the sugar melts. ìt should become a stìcky, glazed sauce. Check for salt and add more ìf needed.
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See / visit original recipe 👩~🍳 ---> here!!!............
source http://www.toprecipespedia.com/2019/01/general-tso-cauliflower.html
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