Cauliflower, also known as cauliflower, broccoli, cabbage, and cauliflower, is rich in vitamin C and is one of the most flavonoid-containing foods. Flavonoids have anti-cancer effects. Long-term consumption of white cauliflower can reduce breast cancer and rectum. The probability of cancer such as cancer and stomach cancer. In addition to preventing infection, flavonoids are also the best vascular cleansing agent to prevent cholesterol oxidation and prevent platelets from clumping, thus reducing the risk of heart disease and stroke.
Soak the whole cauliflower in the light salt water for more than half an hour, so as to remove some small bugs and residual pesticides in the dish.
The cauliflower is smashed into small pieces, the size is even, and it is convenient for the subsequent frying.
Pour the oil into the wok, pour the peppercorns and dried chilies, stir fry over low heat, and scent, then pour the diced green onion and ginger.
Pour the cauliflower with good moisture, stir fry, because it is dried leeks, so you should simmer slowly, stir fry, let the water inside the dish gradually volatilize, so that the fried dish has a unique ' Scent
When the cauliflower is basically changed, you can add salt according to your taste.
Then continue to stir fry, stir-fry until the cauliflower is cooked, and the surface is dry and successful.