Tasty and Flavorful Kung Pao Cauliflower - 宫保花椰菜 скачать в хорошем качестве

Tasty and Flavorful Kung Pao Cauliflower - 宫保花椰菜

Kung Pao is a popular dish from Sichuan which involves tempering the Sichuan peppercorns before adding the rest of the spices. Over the years, there are many different adaptations of this dish. My Kung Pao Cauliflower has the heat from the dried chili without the numbing spice -- which is similar to the taste I grew up with. 中文食谱往下滑, 谢谢收看. Full recipe instructions: https://woonheng.com/vegan-kung-pao-c... Blog: https://woonheng.com Instagram:   / woon.heng   Pinterest:   / woonheng   Facebook:   / woonhengkitchen   ---------------------------------------------------------------------------- Ingredients 1 medium-sized cauliflower head yields about 4-5 cups of florets 4 slices of ginger 4 dried chilies cut into smaller bits and remove the seeds 3 cloves of garlic finely chopped ¼ cup chopped bell pepper ¼ cup chopped red onion ¼ cup toasted cashews or nuts of choice Batter ¾ cup all-purpose or gluten-free flour 1 cup of cold water ½ teaspoon of salt ¼ teaspoon of white pepper Sauce 2 tablespoons soy sauce 2 tablespoons dark soy sauce thin version 2 tablespoons Shao Xing Wine or vegetable broth 1 tablespoon Chinese black vinegar 1 tablespoon sugar 1 tablespoon cornstarch ½ cup of water ---------------------------------------------------------------------------- 宫保花椰菜材料 1个中号花椰菜 4片生姜 4个干辣椒 3瓣大蒜切碎 ¼杯青椒 ¼杯切碎的红洋葱 ¼杯烤腰果 面糊 -¾杯中筋面粉 -1杯冷水 -½茶匙盐 -¼茶匙白胡椒 酱 -2汤匙酱油 -2汤匙黑酱油 -2汤匙绍兴酒 -1汤匙黑醋 -1汤匙糖 -1汤匙玉米淀粉 ½杯水