Hot and sour vegetable flowers

1

Choose a fresh cauliflower, wash it and drain it into the water.

2

Peel off the leaves and break the cauliflower into small grains by hand.

3

Cut the green onions, ginger slices, and minced garlic in turn, then chop the peppers.

4

Heat the frying pan and add oil to the pan.

5

Quickly add pepper and fry it out, add green onion and ginger slices and saute until fragrant (if you use the whole pepper or pepper segments, you should add it at this step).

6

Add the selected cauliflower and stir-fry immediately add the shredded peppers, and use medium heat to stir and stir (if you are using natural gas, you should stir and stir the pan repeatedly, which will make the effect better).

7

Add MSG and salt and continue to stir fry. At this time, a small amount of water will emerge from the cauliflower. Immediately change to high heat, add vinegar and minced garlic, stir well, turn off the heat and remove from the pan.

8

A delicious plate of hot and sour vegetables and flowers is ready.

Dish Characteristics: Sour, spicy, and appetizing, accompanied by the unique aroma of stir-frying in an iron wok. The color is pale with a hint of redness, and it tastes crunchy, spicy, sour, and fragrant. Cooking Essentials: 1. Chopped chili must absolutely not be added before the cauliflower, otherwise it will burn. 2. Salt must not be added too early, otherwise the cauliflower will release water prematurely, affecting the texture of the final dish. Therefore, use medium heat instead of high heat during stir-frying (of course, if using a gas stove and tossing continuously, that is a different matter). 3. The purpose of switching to high heat before adding aged vinegar is to create a burst of aroma when the vinegar hits the wok, which greatly improves the flavor. 4. After adding salt and monosodium glutamate, complete the remaining steps as quickly as possible, otherwise it will not taste crunchy.