Accessories: carrot 15g, mung bean 15g.

Seasoning: 75g of wheat flour, 5g of starch (peas), 5g of cooking wine, 5g of salt, 50g of vegetable oil and 30g of eggs.

Production method:

1。 Wash cauliflower, cut into 2 cm square dices, blanch with boiling water until half cooked, remove with a colander, drain and let cool. Put 150g clean water into a bowl, add flour, egg white and half salt, mix well, add cauliflower and mix well into a paste. Cook carrots, peel them, and cut them into 2 cm square dices.

2。 Put the wok in medium fire, add vegetable oil, and heat it to 60%. Put the hung cauliflower into the wok, stir-fry it with a colander for a few times, and then take it out and drain the oil with the colander, which is the "shrimp".

3。 Leave the bottom oil in the wok, stir-fry carrots to 70% heat, add cooking wine, the remaining salt and broth to boil, then add green beans, thicken with starch, then add "shrimp", turn it over a few times, and pour in 10g cooked vegetable oil.