Ingredients
250 g cauliflower, 15 g dried shiitake mushrooms, 200 ml chicken broth.
Seasonings
10 g chicken fat, 15 ml peanut oil, and salt, MSG, scallion segments, ginger slices, and water starch all to taste.
Instructions
1. Wash and trim the cauliflower, cut into small florets, and blanch in boiling water, then drain; soak the mushrooms in warm water until softened, remove the stems, and rinse clean.
2. Heat a wok over high heat, add peanut oil and heat until hot, then stir-fry scallions and ginger until fragrant. Add chicken broth, salt, and MSG. Once it comes to a boil, remove and discard the scallions and ginger. Add the shiitake mushrooms and cauliflower, simmer over low heat until the flavors meld, then thicken with a cornstarch slurry. Drizzle with chicken fat, transfer to a plate, and serve. This dish is colorful, flavorful, light, and refreshing, rich in protein, fat, carbohydrates, calcium, phosphorus, iron, and vitamins B1 and B2.