问：
炒花椰菜需要热水约看上去？

答：
可煮，以便更好地炸，但是出了一些不错的颜色烹制的菜肴。

答：
它不知何故，在煮沸的水，很容易炸熟花椰菜，而且速度更快。

答：
尝试，没有水的更美味的副本时，你要记住，暂时锅勾芡。另一个必须先用温水菜花一个半小时以上，以避免农药残留。我想你的美丽，健康。

答：
到火锅的经历，让赵的菜花非储易碎。

答：
，牛肉炒花椰菜

德利真想吃，我的一个经验：供处理的必要步骤，部分原材料不能幸免。例如??，无论是鸡胸肉或猪肉里脊，牛肉，必须预先规模和石油进入盘才可以。

牛肉炒花椰菜也。应先洗后牛肉再次里脊牛肉后躯，或切成薄片，再干燥，加细盐，味精，料酒，酱油1，一个白糖少量，生粉，少量少量细姜混合，再加入牛肉片，直到有光泽包裹，酱油，所以腌后的果汁站在酒瓶10分钟，以少许植物油，重新组合。

泛直到45成熟，未来石油的牛肉片，以颜色可以拿起沥干油。花椰菜洗净切小

二人。xx油旺，下一个蒜末超速罚款少量，然后将菜花倒入炒2分钟，水和少量鸡稍微把燃烧的火熬煮，直到略脆菜花，加细盐，然后放入牛肉片炒匀，撒上葱花，可以Zhuangpen。

点：油时，油不会对熟食，火就不会旺，牛肉变色，立即拿起件，以招标，花椰菜容易燃烧烧糯米糕，所以火也被用于火灾后，炒煮了一会儿，加入牛肉片不早，否则，牛肉已经老了，没有熟花椰菜，菜花咸牛肉前制定的，因为牛肉已经盐和酱油腌制后再。

好运

有一个愉快的{yt}！

答：
卓着不能。

答：
卓好看。

答：
水煮好，首先是为了增加一个清晰的，第二个意义是使颜色好看花椰菜。

Fried cauliflower need hot water approached about it?

Question:
fried cauliflower need hot water looked about it?

Answer:
can be boiled, so that better fried, but fried dishes out some nice color.

Answer:
it up somehow, in the water boiled, the so easy to fry the cooked cauliflower, but also faster.

Answer:
you try, do not water copy of the even more delicious when you have to remember that temporary pan thicken. Another must first cauliflower with warm water and a half hours or more, in order to avoid pesticide residues. I wish you get that beautiful, healthy.

Answer:
into the hot pot to go through, so that Chao Chu of the cauliflower non-friable.

Answer:
beef, fried cauliflower

Deli really wanted to eat, one of my experience: some of the necessary raw materials for processing steps should not be spared. For example ? ?, whether it s chicken breasts or pork loin or beef, must be pre-sizing and oil before they can into the dish.

The beef fried cauliflower, too. Should first beef loin beef hindquarters, or cut into thin slices, re-dry after washing it again, add thin salt, MSG, cooking wine, a small amount of soy sauce, a small amount of white sugar, raw powder, a small amount of fine ginger mix, then add a little vegetable oil, re-mix, until the beef pieces were wrapped shiny sauce, so marinated 10 minutes after the decanter to the juice stand-by.

the pan till the 45 mature, the next piece of beef oil, to color can be picked up Drain the oil. Wash and cut cauliflower

little duo. Oil with burn-wang, the next a small amount of minced garlic speeding fine, and then poured into cauliflower stir-fry 2 minutes, a slightly small amount of water and chicken to turn the fire burning simmered until slightly crisp cauliflower, add thin salt, and then Add beef slices stir well, sprinkle chopped green onion can be Zhuangpen.

points: oil when the oil will not over cooked, the fire will not wang, beef discoloration immediately picked up the pieces, so as tender; cauliflower easy to burn burn glutinous cakes, so the fire is also used in the fire, after speculation simmered for a while, add beef pieces Do not early, otherwise the beef had been old, and cauliflower have not cooked; cauliflower in salt beef in place before, because beef is already salt and soy sauce marinated before.

Good Luck

Have a nice day!

Answer:
Zhuo Zhuo can not.

Answer:
Cheuk look better.

Answer:
boiled well, first, in order to increase a sense of crisp, second is to enable the color look better cauliflower.04-12-28