1. Rinse organic cauliflower, tomatoes, and green onions with water.
2. Broken the cauliflower.
3. The rhizome is partially sliced.
4. Cut green onions into small pieces.
5. Cut tomatoes into cubes.
6. Bring water to a boil in a pot, and blanch the cauliflower. Don't boil it for too long, just one minute. This will keep the cauliflower crisp.
7. Take out the cold water.
8. Raise a pot and heat the oil to sauté the chopped green onion.
9. Add the cauliflower and stir fry evenly.
10. Add tomatoes and stir fry evenly.
11. Add a spoonful of salt, a spoonful of Nande ingredients, a spoonful of white rice vinegar, a spoonful of dark soy sauce, and two spoonfuls of light soy sauce. Stir and fry evenly.
12. Finally, add a spoonful of oyster sauce and stir fry evenly.
Tips:1. The cauliflower is blanched in boiling water, and the cold water is quickly removed to keep the cauliflower crisp and crisp;
2. Adding an appropriate amount of white vinegar can also make the cauliflower crisper.
