How to make barbecued brain flower?

It is said that you are what you eat. Many people think they need to supplement their brains because their daily work is too brain-intensive, so they often eat pig brains. Generally speaking, pig brains are steamed or stewed. In fact, for young people, there is a new and trendy way to eat pig brains, which is grilling. The grilled pig brain not only has the original flavor of the pig brain, but also has a burnt flavor, which makes it especially delicious. So, what is the method of grilling brain flower?

Materials

Ingredients: 1 pig brain, 20 grams of kohlrabi

Accessories: shallot, coriander, 1 cabbage leaf, 3 chili peppers, chili powder, MSG, salt, Sichuan pepper oil, cooking oil, cumin powder

How to make roasted brain flower

1. After buying the brain, pick out all the blood on it, rinse it with water, and drain it

2. Cut the kohlrabi into small pieces, cut the green onion into chopped green onion, chop the coriander, and chop the chili pepper into fine pieces. Take some cooking oil, put it in a pot and heat it to 80%, then pour it into the chili powder to make chili oil.

3. Take a small stainless steel bowl (just big enough to hold a pig brain), put a piece of cabbage leaf (lettuce can also be used) on the bottom of the bowl, then put the brain on top, and pour cooking oil into it, almost covering half of the brain. Put it on the gas stove, turn on medium-low heat, cover it with a lid, and cook for three minutes.

4. At this time, it is 80% cooked. Open the lid, pour out the excess oil, add salt water, chili pepper, cumin powder, chili oil and Sichuan pepper oil (do not turn off the heat during this time), add MSG, kohlrabi, chopped green onion and coriander, turn off the heat, and serve on the table using heat-insulating gloves. The fragrance of Sichuan pepper oil, the spiciness of chili pepper, the glutinous taste of brain flower, and the crispness of kohlrabi are unforgettable and irresistible!

Tips

If you don’t have kohlrabi, you can use pickled mustard tuber. Sichuan pepper oil is unique to Sichuan. If you don’t have it, you can use Sichuan pepper oil or Sichuan pepper powder instead. It’s still delicious even without the special fragrance. If you can’t eat spicy food, you can save on the rice pepper. The salt needs to be dissolved in some warm water to make brine in advance, so that the saltiness is evenly distributed. If you sprinkle the salt directly, it will easily be too salty in some places and too light in others.