Description:The style of cooking is classified: Shandong cuisine | Vegetable dish | Cosmetic recipe Taste: Acid Make the degree of difficulty : Cut the mound (elementary ) Make time: 10 minutes The materials: Long stem green vegetables , Condiment : Ginger and... Pickles going with rice -----Salt the cauliflower down

• The style of cooking is classified: Shandong cuisine | Vegetable dish | Cosmetic recipe
• Taste: Acid
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 10 minutes

• The materials: Long stem green vegetables ,
• Condiment : Ginger and garlic, hot red pepper, salt, sesame oil
• Pickles going with rice -----Salt the cauliflower method down :
• 1, long stem green vegetables abandon leaf fetch stems, clean the drip and do water.
  2, the ginger is minced , the garlic, the hot red pepper is cut smallly. (take more fragrant).
  3, mix 1 and 2 evenly, put the salt , integrate. Debulk.
  4, this weather can be eaten the next day, crowded and did water while eating, put the sesame oil.
  5, it is very delicious to fry the young soya bean or the shredded meat with this.
  
• Note:
• These pickles , we people of these can mostly do , but the method differs, having added the ginger and garlic, after pickling, the ginger and garlic are fragrant and the dish stem one is mixed fragily , delicious.