200g chicken breast

Appropriate amount of cauliflower

condiments

Egg white 1 egg

Carrot right amount

Proper amount of cooking wine

Appropriate salt content

Appropriate amount of chicken essence

Proper amount of onion

Old garlic 2 petals

A small amount of olive oil

Step 1

Cut the chicken breast first, and then blanch it until it is half cooked. Break the eggs, don't break the yolk, suck out the yolk with the bottle mouth of the drink (or hold it by hand), pour the remaining egg white into the cut chicken breast (diced), and add cooking wine to marinate 10 minute.

Second step

Pour the treated cauliflower into the pot and blanch it with boiling water until it is eight minutes cooked. Take it out of the pot and cool it with cold water. (The taste will be better)

Third step

Add a little oil, put garlic and onion in a wok, then add diced chicken breast and stir fry. Chicken breast diced slightly Huang Shi, add carrots and cauliflower, add a little water to make carrots and cauliflower completely stuffy, and add sauce such as chicken essence or Laoganma according to your own taste before taking out the wok.

Cooking tips

After the chicken breast is put into the pot, stir-fry it quickly in the fire, and try to lock the water, otherwise it will be too old and taste bad.