How to make pickled cauliflower and edamame rice

Many delicious foods can be made by more than just restaurant chefs. You can also do it at home, of course, this requires you to learn it yourself. Here is a recipe for pickled cauliflower and edamame rice. Learn it yourself and try making it at home.

1. Wash the vegetables and drain as much water as possible, cut into narrow strips, add three times the normal amount of salt for cooking, mix well with your hands and marinate for 2 hours. If you are unsure about the amount of salt, you can taste the leaves after pickling for 1 hour. If the saltiness has reached the normal level, you can stop pickling. If it is still relatively light, continue pickling, but do not exceed 2 hours to avoid excessive water loss.

2.1 Boil the edamame and drain, add a little salt to the boiling water

3.2 Squeeze out excess water from the pickled vegetables and set aside

4. Slice the garlic and pickled pepper, heat the pan with cold oil, add the garlic slices and pickled pepper and stir-fry until fragrant, then add ingredients 2 and 3, and stir-fry quickly over high heat for 1 minute. There is no need to add other seasonings during the frying process.

Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food can basically be met. However, homemade food still has a unique flavor. You can try to make pickled cauliflower and edamame rice yourself according to the introduction above.