Ingredients: cauliflower 100 g carrot 50 g potato 80 g asparagus 50 g.

Seasoning: curry 15g sugar 5g salt 3g starch (corn) 4g each.

The practice of flowering:

1. Cut the cauliflower one by one, soak it in salt water 10 minute, then blanch it with boiling water and take it out;

2. Peel the carrot, cook it first, and then cut the hob block;

3. Peel the potatoes, cut them into hob blocks, bleach them with salt water first, then take them out and drain them;

4. Peel off the hard skin of asparagus, blanch it with boiling water, take it out, pour it, and cut it into small pieces;

5. Stir-fry potatoes with 2 tbsp oil, add water and cook, add all the ingredients and stir well, then take them out. Stir-fry curry powder and other seasonings with 1 tablespoon oil, then add 1 cup of water, and then put all kinds of vegetables back into the pot for seasoning;

6. When the soup is dry, you can serve it.

For more information about blooming flowers, please visit Mint.com Food Bank/Food House/Flower Prosperity.