There is no need to stick to whether the materials are complete and omit the meat slices. Its rich, crisp and tender side dishes and unique aroma of cauliflower and cucumber are enough to make this home-made stir fry delicious.


2 eggs
1 bowl of pickled cauliflower
Half a carrot
1 cucumber
15g oil
6 cloves garlic
0.5g salt
10g raw soy sauce
5g soy sauce


Step 1
Pick up the impurities and inedible dry branches of cauliflower and soak them in cold water in advance; Clean carrots and cucumbers;

Step 2
Boil a pot of water. After the water boils, blanch the cauliflower for 3 minutes to make the petals fully boiled and soft;

Step 3
Cut the carrot into thin slices, scrape the cucumber and cut it into oblique sections, and then cut it into eye slices with a knife. The cucumber core in the middle is easy to make soup and rot, which needs to be removed; Slice 4 cloves of garlic and chop 2 cloves;

Step 4
When the frying pan is heated and the oil temperature is 60 or 70%, put the scattered egg liquid into the pan, divide it into small pieces after solidification and shaping, and put it out for standby;

Step 5
Pour a little oil into the pan and stir fry garlic slices in the pan;

Step 6
Stir fry carrots to change color;

Step 7
Sprinkle salt, pour soy sauce and soy sauce;

Step 8
Pour cauliflower into the pot and stir fry quickly to make the soup absorbed by cauliflower quickly and evenly;

Step 9
Put cucumber slices into the pot and stir fry a few times to soften;

Step 10
Put the egg and garlic powder into the pot, stir fry over high heat, and then out of the pot.