【创作理念和故事】
制作花椰菜泥时之所以加入白葡萄酒是因为菜里面搭配了鱼，可以中和鱼腥味，加入鱼籽酱的初衷是让大家在品味花椰菜泥一口丝滑一口爆珠奇妙的口感。腌制的马胶鱼在醋和蔬菜水的浸泡下也使人酸甜开胃，故此道菜品作为开胃菜。下列配方为菜品3人份的量。
The reason why white wine is added to the cauliflower puree is because it is paired with fish, which can neutralize the fishy taste. The original intention of adding caviar is to let people enjoy the wonderful taste of the cauliflower puree, which is silky and full of beads.Marinated fish marinated in vinegar and vegetable water can also serve as an appetizer.