Cabbage Flower

500g

Tomato 100g

Tomato Sauce 20g

Scallion 10g

Ginger 10g

Garlic 10g

Salt

10g

Leavenly Soy Sauce

5g

MSG 10g

Sugar 15g

Wine 10g

Starch 10g

Chicken Powder

10g

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- Directions -

1.

Wash the cabbage flower and break it into small pieces. Wash the tomatoes and cut them into rolled pieces.

2.

Cut green onion into foam, ginger into foam, garlic into foam

3.

Mix 10g of starch with a little water and set aside.

4.

The pot with water, high heat boil, will break the cauliflower blanch, water standby.

5.

Pot under 15 grams of salad oil, high heat until 70% hot, under the onion, ginger and garlic foam 10 grams each, 100 grams of tomatoes.

6.

Burst the aroma, under the tomato sauce 20 grams, 10 grams of cooking wine, stir fry.

7.

Then under the blanched cauliflower, add 10 grams of salt, 10 grams of monosodium glutamate (MSG), 15 grams of sugar, 5 grams of dark soy sauce, 5 grams of chicken powder, stir-fry over high heat.

8.

Add 10 grams of water, thickening with water starch, stir-fry for a few moments over high heat, out of the pan on the plate.