There is no need to stick to whether the materials are complete and omit the meat slices. Its rich, crisp and tender side dishes and unique aroma of cauliflower and cucumber are enough to make this home-made stir fry delicious.
1 bowl of pickled cauliflower
Half a carrot
6 cloves garlic
10g raw soy sauce
5g soy sauce
Step 1Pick up the impurities and inedible dry branches of cauliflower and soak them in cold water in advance; Clean carrots and cucumbers;
Step 2Boil a pot of water. After the water boils, blanch the cauliflower for 3 minutes to make the petals fully boiled and soft;
Step 3Cut the carrot into thin slices, scrape the cucumber and cut it into oblique sections, and then cut it into eye slices with a knife. The cucumber core in the middle is easy to make soup and rot, which needs to be removed; Slice 4 cloves of garlic and chop 2 cloves;
Step 4When the frying pan is heated and the oil temperature is 60 or 70%, put the scattered egg liquid into the pan, divide it into small pieces after solidification and shaping, and put it out for standby;
Step 5Pour a little oil into the pan and stir fry garlic slices in the pan;
Step 6Stir fry carrots to change color;
Step 7Sprinkle salt, pour soy sauce and soy sauce;
Step 8Pour cauliflower into the pot and stir fry quickly to make the soup absorbed by cauliflower quickly and evenly;
Step 9Put cucumber slices into the pot and stir fry a few times to soften;
Step 10Put the egg and garlic powder into the pot, stir fry over high heat, and then out of the pot.