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1. Cut the chicken breast into pieces, then blanch until half-cooked. Beat the egg without breaking the egg yolk. Use the mouth of the beverage bottle to suck out the egg yolk (or hold it by hand), pour the remaining egg white into the cut chicken breast (diced), add the cooking wine, and marinate System for 10 minutes.
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2. Pour the processed cauliflower into a pot and blanch it with boiling water until it is half-ripe, and cool it out with cold water. (The taste will be better)
3. Add a small amount of oil, add garlic and green onions to the pan, then pour in the chicken breast and stir fry. When the chicken breast is slightly yellow, add the carrots and cauliflower. Add a little water to fully cook the carrots and cauliflower. You can add chicken bouillon or Laoganma sauce according to your taste for better taste.
Tips:When the chicken breasts are cooked, they should be cooked quickly over high heat, and try to lock in the moisture, otherwise it will get too old and taste bad.
