five-flavor flower branch

Flower branch_1 branch 300g	Cabbage 150g
chopped green onion 1 tablespoon	Minced garlic 1 tablespoon
Ginger powder 1 tablespoon	ketchup 3 tablespoons
White vinegar 2 tablespoons	soy sauce 1 spoon
black vinegar 1 tablespoon	sugar 1 tablespoon

How to make five-flavored flower branches

Steps1

Cut the cabbage into thin strips, chill in ice water and set aside.

Step 2

Take 9 bowls of 100-degree hot water and add 1 bowl of cold water (total water temperature is 90 degrees), turn on low heat, and add flower branches

Step 3

Turn off the heat, cover the pot and soak for 6 minutes

Step 4

Take a food processor and put in the following ingredients: Five-flavor sauce: 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 tablespoon chopped green onion, 1 tablespoon soy sauce, 2 tablespoons white vinegar, 3 tablespoons tomato paste, 1 tablespoon sugar, 1 tablespoon black vinegar

Step 5

Beat evenly, filter and set aside.

Step 6

, take out with iceAfter the water cools down, cut into thin slices (within about 0.5cm) and set aside.

Step 7

Arrange the shredded cabbage on a plate, add flower branches, and pour the five-flavor sauce (Method 5). Cooking tips for Wuweihuazhi

1. Soak the flower branches in 90-degree water for 6 minutes. The flower branches will not be old and crispy! (It is better to soak them after thawing) 2. After making the five-flavor sauce according to the proportions, remember to filter it so that the sauce will be delicate and delicious! ※The five-flavor sauce is actually very suitable for dipping seafood! Or boiled meat is also very good!