Caotou (lily) 250g Minced green onions
Ginger Garlic slices
Salt 3 small spoons Clear water 2 tablespoons
Liquor (the older the better) 2 tablespoons
How to make stir-fried golden cauliflower with garlic Light and delicious—How to make wine vanilla head (liquid cauliflower) Illustration 1

Step 1

Wash and dry the grass head to control moisture Light and delicious—How to make wine vanilla head (lily cauliflower) Illustration 2

Step 2

Sprinkle salt on the dry grass heads Light and delicious—Illustration of how to make wine herb head (lily cauliflower) 3

Step 3

Heat oil in a pan, stir-fry onion, ginger, and garlic until fragrant. Remove the onion, ginger, and garlic. Light and delicious—How to make wine vanilla head (lily cauliflower) Illustration 4

Step 4

First add water and white wine, turn on high heat, add the salted grass heads and stir-fry until all the grass heads collapse, about 30 seconds. Light and delicious—How to make wine vanilla head (lily cauliflower) Illustration 5

Step 5

Take out of the pot Cooking tips for stir-fried golden cauliflower with garlic

1. Adding high-strength white wine and water can instantly lock the moisture of green leafy vegetables, so that water will not leak out easily. This method is suitable for many kinds of green leafy vegetables. In fact, the better and older the white wine is, the more fragrant it will be. I don’t have any liquor at home, so I put Rémy Martin vsop. It’s really fragrant~ 2. When adding water and wine to hot oil, it is easy to splash oil, so reduce the fire to a low level first to avoid burns, and stir-fry over high heat when adding the grass heads