Cauliflower with Dried Shrimp
A Zhejiang dish made by braising fresh cauliflower with rehydrated dried shrimp, featuring a savory flavor and crisp, tender texture.
Ingredients
Fresh cauliflower (washed, broken into florets, blanched and refreshed in cold water)
400g
Soaked dried shrimp
50g
Scallion segments
50g
Slurry (cornstarch mixed with water)
1 tsp
Shaoxing wine
1/2 tsp
Salt
to taste
Chicken bouillon powder
to taste
Instructions
1
Step 1
Wash the cauliflower, break it into small florets, and blanch in a pot of boiling water until just tender. Remove and shock in cold water, then drain thoroughly and set aside.
2
Step 2
Place a wok over medium heat and add 4 tablespoons of oil. When warm, add the scallion segments and fry until golden, then remove and discard. Splash in the Shaoxing wine, add about 4 tablespoons of water along with a pinch of chicken bouillon, then add the dried shrimp, cauliflower, and salt. Cook until the flavors are absorbed, thicken with the cornstarch slurry, and serve immediately.
