Ingredients: Baota cauliflower 1 piece, half root of chopped green onion, 2 garlic cloves, 1 teaspoon of soy sauce, 1 teaspoon of rice vinegar, appropriate amount of salt and edible oil.

1, a pagoda cauliflower is almost a catty.

2. Break down the small pagodas directly by hand.

3, boil water in the pot, pour the water into the pagoda cauliflower for 30 seconds, the color is more vivid, and the cold water tastes crisper after being fished out.

4, pour cooking oil into the pot, add chopped green onion and garlic cloves to stir-fry the fragrance. If you can eat spicy food, you can add some dried red pepper.

5, pour in the drained pagoda cauliflower and stir fry, add a teaspoon of soy sauce and a teaspoon of rice vinegar and stir fry evenly.

6, according to the taste, add the right amount of salt to taste and you can go out.