Steamed cauliflower, a classic home-cooked dish that blends the flavors of the north and the south, has a history dating back to China's long food culture. Chinese sausage, as one of the representatives of traditional Chinese lap-mei, originated in the Qin and Han dynasties, and the ancients used natural air-drying and smoking techniques to reserve meat for winter, forming a unique and rich fragrance. Cauliflower, rich in nutrients, is a frequent guest on the Chinese people's table in all seasons, and the combination of the two not only shows the wisdom of China's rich food mixing, but also interprets the people's pursuit of healthy eating. For example, in the "Suiyuan Food List", Yuan Mei once recorded a similar practice of cooking cured meat and vegetables, and this simple but full of life philosophy combination is still loved by diners everywhere.
**Cooking Steps:**
1. Prepare Materials:
- 200g of high-quality Cantonese sausage, thinly sliced;
- 1 fresh organic cauliflower, about 500g, split into smaller florets;
- 2 spicy millet, cut into rings and set aside;
- 3g sliced ginger, 3 garlic cloves, sliced;
- Appropriate amount of cooking oil, light soy sauce and oyster sauce;
- 青蒜苗50克，切段装饰。
2. Production Steps:
Step 1: Wash and blanch the cauliflower, and then drain it for later use;
Step 2: Take a deep plate, spread ginger and garlic slices on the bottom layer, and then neatly stack cauliflower and sausage slices;
Step 3: Mix light soy sauce and oyster sauce into a sauce, pour evenly over the cauliflower and sausage, and sprinkle with millet spicy rings;
Step 4: Add water to the steamer and bring to a boil, put in the prepared sausage and steamed cauliflower, and steam over high heat for 15 minutes;
第五步:蒸熟后撒上青蒜seed段,热油浇淋,激发出香味,即可上桌享用。
3. Explain the principle:
During the steaming process, the fat of the sausage itself will slowly seep out with the high temperature and melt into the cauliflower, giving it a mellow salty aroma. Cauliflower, on the other hand, balances the oiliness of the sausage with its fresh taste, and the two complement each other perfectly. In addition, the steaming method retains the original flavor of the ingredients, which is more conducive to health.
4. Precautions:
- Do not blanch the cauliflower for too long, so as not to lose its crisp and tender taste;
- The sausage slices should not be too thick so that they can be steamed quickly;
- Pay attention to the heat when steaming and keep the steam sufficient, so as not to overdry the dish;
- Hot oil pouring is the key to enhance the flavor of the finished product, but pay attention to the oil temperature should be moderate to avoid too high and cause mushy smell.
5. Recommendations for other cuisines with the same ingredients:
- Sausage fried snow peas: Dice the sausage and stir-fry it with snow peas, which is fresh and refreshing;
- Sausage claypot rice: Put the sausage and other ingredients in a casserole and simmer it, and the house will be fragrant;
- Steamed fish cake with sausage: Slice the sausage is inlaid in the fish cake and steamed, which blends with the flavor and flavor.
6. Practical Cooking Tips:
- Sausages can be microwaved for half a minute before steaming, which can better release the fat and aroma;
- When preparing the sauce, you can add or remove the seasoning according to your personal taste, if you like to be sweet, you can add a small amount of sugar;
- The steaming container is made of ceramic or glass, which has better heat retention and is conducive to the ripening of the ingredients.
**Closing Summary:**
In this article, we not only delve into the origin and cultural connotation of the dish of steamed cauliflower, but also present its cooking process and operation details in detail. When the dish is finished, you'll see golden sausages and green cauliflower, with a hint of smoke and fresh fruit and vegetables. When you take a bite, the crispness of the cauliflower and the mellow aroma of the sausage are perfectly blended, accompanied by the crisp sound of light chewing, as if telling the ancient and vivid food legend. This is the charm of steamed cauliflower, which not only satisfies our taste buds, but also allows us to appreciate the profound traditional food culture of China.