A common ingredient in cold dishes, I can t name it after eating it, where is the specialty of cauli

Stone cauliflower is a specialty of the Shandong Peninsula and Taiwan Province, and if Liaoning in the Arctic reaches Taiwan in the south, the entire coastal area has this ingredient.

The seaside is a nice place, facing the sea and always being given by the sea. Over the years, we have won thousands of delicious foods from the sea, such as fish, shrimp, crab, snails, shellfish, etc., which have already been prepared and served to the public. In addition to this meat ingredient, kelp shreds, algae, seaweeds and other ingredients that belong to vegetarian meals are all treasures produced by the ocean.

However, among the various foods, there is one food that is particularly fresh and natural, and only many people eat it, but they can't name it.

Looking at the appearance of this ingredient, it is fresh and elegant, it looks a little like crystal jelly cut strips, but it tastes more crisp than crystal jelly. After biting carefully, it seems that you can still eat a little bit of seafood. It's just that on the surface, this kind of food is a bit like a thorny road, with many small thorns at the forks on a spiritual pillar, and those small thorns can better make the sauce stick and have a different flavor when eating.

So, what kind of food is this?

Originally, the name of this kind of ingredient was "stone cauliflower", which must be no stranger to friends in coastal cities. The most common areas are Fujian and Qingdao, which are closely integrated with the sea, and stone cauliflower can often be seen. No one can say which place is the special product of the cauliflower, only understand that the cauliflower is common in Fujian, Taiwan, and Qingdao people still like it very much.

The more common way to make cauliflower is to mix cold vegetables, add minced garlic, vinegar, Chaotian pepper, Xianglai, or a unique sauce prepared by yourself, mix well with cauliflower, and eat the taste of cauliflower. If you drink it on ice, the aroma of cold cabbage and cauliflower will be even better, and the top three snacks to cool off in summer must have their names. Therefore, in the food stalls of Fujian and Qingdao, you can often eat cauliflower.

In addition to the cold dishes, Qingdao people and Fujian people have different postures of eating cauliflower. Qingdao people make the cauliflower into a cold skin, especially in the Laoshan area, after the cauliflower is made into a transparent color cold skin, and mixed with sauce, it is a cold salad with a different taste from the cauliflower. As well as a variety of seafood sashimi together, although the cold skin is fresh and beautiful, the taste is not lost at all.

Fujian people love to make gypsum from cauliflower, the way to eat gypsum is salty and fresh, you can directly put in white sugar, mix with gypsum, you can also plane gypsum into slender strips, add honey lemonade, red bean syrup and ice cubes, plus black beans, black jelly, Ada seeds, fruit grains, coconut meat, these are the four fruit soup in place. Nowadays, in some parts of Fujian, four-fruit soup is the most popular refreshing drink, which can be eaten and drunk, cool and sweet, and all kinds of food are intertwined, which is very delicious and delicious.

Speaking of which, do you have a certain understanding of cauliflower? If Qingdao people make cauliflower into a salty side dish, then Fujian people make cauliflower into a sweet and refreshing drink. In each of these two places, the cauliflower has a completely different taste and presentation.

Needless to say, which one is better, the two specialties are all summer-restricted delicacies, and they are both worth savoring. I don't know, did everyone eat the cauliflower?

It is a special product of Rizhao, Shandong, often mixed in cold dishes, the taste is more delicious, they are often sold there.

Stone cauliflower is a common aquatic plant, also known as water lotus, water green, etc., belonging to the water lily family, generally growing in water or on moist ground. Stone cauliflower is particularly common in southern China and is one of the common vegetables.

Stone cauliflower is rich in nutrients, especially high in protein. In traditional Chinese medicine, cauliflower is a heat-clearing and detoxifying ingredient, and it is very suitable for consumption in the hot summer. In addition, cauliflower is also rich in calcium, iron and other minerals and dietary fiber, which has a significant effect on controlling blood lipids and lowering blood pressure.

The edible methods of stone cauliflower are also very diverse, and can be used for cooking, cold dressing, such as high hot pot, etc. However, it should be noted that when choosing cauliflower, it is necessary to choose cauliflower with bright green appearance, bright color and intact leaves, which can ensure that they are richer in nutrients. At the same time, when cooking, you also need to pay attention to issues such as time mastery and collocation, so that it can be delicious and nutritious.

Stone cauliflower, stone flower plant, more than 50 varieties of rotten, our country mainly has stone cauliflower and small stone cauliflower, fine hair cauliflower, also known as chicken hair, cow hair, frozen cabbage, red silk, phoenix, sail leakage rapeseed stone flower, etc. It is distributed in the Yellow Sea, the East China Sea and the coastal areas of Taiwan, with the largest output in the waters of the Shandong Peninsula. In summer and autumn, it is harvested vertically, exposed to the sun and dew at night, dried and set aside.

It is transparent throughout, like jelly, with a crispy and tender taste, which can be mixed with cold dishes and made into cold powder.