1. Wash tomatoes and cut into pieces for later use
2. Wash the cabbage and green cauliflower separately and blanch them in hot water for later use
3. Put oil in the pot, pour in the tomatoes when the oil is hot and fry over medium heat to get the juice
4. Pour the cauliflower and stir-fry evenly, add light soy sauce, a small amount of salt, and chicken essence to taste
5. Out of the pot
Tips:The cabbage flowers are thicker, so if you blanch them, you can ripen faster; the green cauliflower will be more beautiful after blanching.
