How to stir-fry flowers, which are fresh, tender and crisp, and taste particularly fragrant?

How to stir-fry flowers, which are fresh, tender and crisp, and taste particularly fragrant? Most people will encounter the following problems when cooking flowers: First, cooking is difficult; Second, it will be particularly hard to eat; Third, it will lose a lot of nutrition, especially those newcomers who don't know how to cook. In fact, these problems are easy to handle and can be solved by a lot of water-saving technological processes. Food seasoning: cauliflower, soy sauce, salt, monosodium glutamate, raw eggs, auricularia auricula, starch, tomato and garlic. Production process:

The first step is to prepare/kloc-0 tomatoes and an organic cauliflower in advance, clean them up, then cut them into pieces with a flower knife, and then remove a little softened black fungus. After the whole thing is done, put it all on a plate for later use. When frying cauliflower, the side dishes of hot pot are also very important.

Step 2: Put a proper amount of cold water into the pot, and add a little salt and vegetable oil at the same time (the blanched vegetables will turn yellow and the loss of nutrients can be minimized at the same time). After boiling, pour the prepared cauliflower and auricularia auricula, blanch for 2-3 minutes, scoop up, control the water to dry, and set aside again.

Step 3: Pour an appropriate amount of vegetable oil into the pot. After the egg liquid is fully dispersed, pour it into the boiled oil and stir fry, then take it out and put it on a plate for later use. When frying organic cauliflower, you can put meat slices or stir-fry raw eggs, or you can prepare them in advance according to the standards at home.

The fourth step is to boil oil in another pot. After the oil is boiled, add a small amount of garlic paste, stir-fry with low fire to get the fragrance, then pour in the tomatoes cut in advance, stir-fry to get the juice, then pour in the organic cauliflower, black fungus and scrambled egg slices prepared in advance, then turn red, and stir-fry quickly and evenly.

Step 5: Add a little salt and monosodium glutamate to taste before cooking. At the same time, add a little seasoning soy sauce, stir well again, and then pour a little water starch to thicken. At the same time, sprinkle with appropriate amount of onion decoration and serve on a plate. The cauliflower fried in this way tastes very special.

Warm reminder: when frying cauliflower, collecting water is a crucial process. The dishes fried in that way will not only be yellow in color, but also taste good. Don't stir fry immediately. In addition, pouring a small amount of glutinous rice flour before cooking can make the color of the dishes brighter, which is conducive to improving the appearance of the dishes, thus improving everyone's appetite.