Recipe For Secret to Fried And Crispy Cauliflower with
Secret Mix
Components:
Cauliflower
Century Pepper Protector
Boiling water
Salt
Gravel cumin
Small sugar spoon
Frozen water
1 cup of milk
5 eggs per cauliflower
2 cups of flour
1 cup of milk
2 garlic cloves, finely chopped
3 large starches hanging
Large hanging turmeric
Half-hanging baking powder
Small hanging vinegar
Salt
Black pepper
Cumin
Dry coriander
Tati
Chopped dill
Chopped cilantro
Preparation:
Bring a costume on the fire and put it up to half the water
and let it boil, then put in it a cup of milk and a salt and pepper protector
horn and a gravel cumin and a pinch of sugar.
Put the pieces of cauliflower in boiled water with milk with
spices until you boil the cauliflower well on the fire.
Bring a large bowl now, put the eggs on the yogurt cup,
bring the hand baton and beat them well together until the eggs are mixed with
the milk.
Put a little vinegar on the salt, dry cilantro, turmeric and
cumin, stirring again until combined.
Return the flour while stirring, then add the black pepper,
baking powder, starch and shata, stirring constantly until the starch blends
well with the ingredients.
Add three quarters of the dill and three quarters of the
cilantro, stirring well.
Put some cold water on the cauliflower mixture, stirring
well until the mixture disintegrates and is not too heavy and we can stir the
cauliflower.
Prepare the hun or kebbeh and put the garlic, a quarter of
coriander, a quarter of the amount of dill and a pinch of salt with the beating
well to mix well.
Now add the contents of the hun to the mixture and mix well
until they blend well and no lumpy ingredients appear.
Take the cauliflower out of the boil in water and milk and
put it in a bowl with ice water straight from the combination.
Bring a deep bowl and put it on the fire and put the oil and
let it heat well to fry the cauliflower.
Now take each piece of cauliflower and snap in the
cauliflower secret mixture in all its aspects until you drink the mixture.
Put the cauliflower pieces in the oil and stir them every
time the browning side is done, then remove them from the oil and put them in a
dish with napkins until they are soaked in. oil.
Now place it in a serving dish with chopped parsley under
the cauliflower to garnish and we can also decorate it with slices of tomatoes
and red pepper.
At the point when I attempted the formula at home, the
cauliflower's slender hitter turned a golden trim as it seared in coconut oil.
When I flipped each cut, the player not, at this point covered the whole of the
subsequent side, yet those uncovered pieces of cauliflower — embracing the hot
metal of the skillet — took on a dim caramel tone, developing additional sweet route.
Also serve with tahini salad or coleslaw in the way coleslaw
or green salad works and good luck and healing.
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