Cut the tomatoes into crosses, blanch them in a pot, and then cut into pieces for later use. Wash cauliflower and cut it into small pieces. Put a little salt in the pot and blanch the cauliflower for 3 minutes. Heat the wok and add some oil. When the oil is hot, stir-fry the tomatoes for one minute, then stir-fry the cauliflower for two minutes, add a little salt, a little salt and chicken essence, and finally sprinkle with chopped green onion and stir well. The mapping steps are as follows:

Ingredients: cauliflower 250g, tomato 1.

Accessories: appropriate amount of oil, salt, chicken essence, a little sugar and half a onion.

1. Wash the tomatoes and cross the back. Wait until the water in the pot boils slightly.

2. Dice the cooked tomatoes for later use.

3. Wash the cauliflower and cut it into small pieces. Put a little salt in the pot and blanch the cauliflower for 3 minutes.

4. cut onions.

5. Spoon the cooked cauliflower onto the plate with a colander.

6. Heat the wok and put the right amount of oil.

7. When the oil is hot, stir-fry the tomatoes for one minute.

8. Add cauliflower and stir fry for two minutes.

9, put a little salt, a little salt and chicken essence, sprinkle with chopped green onion and stir well.

10, finished product.

Precautions:

1, the blanching time of tomatoes should not be too long, just peel them easily; ?

2. Add some salt when blanching vegetables to make them look better, crisper and more refreshing.