紫菜花肉片 Stir-fry Purple Cauliflower

紫菜花肉片

紫菜花的庐山真面目

紫菜花先浸泡盐水

紫菜花肉片过程

被紫色迷惑了， 暂时把变种基因的疑虑放下把这紫菜花给买回家试一试。其实就只有颜色不同， 菜花的口感还是与平日常见的白色菜花一摸一样的。 只此一次， 下不为例...呵呵！

紫菜花肉片

{材料} 紫菜花（切成朵状后用加了盐与油的热水川烫2分钟沥干过冷水备用）， 鸡肉片（用酱油，胡椒粉与栗粉腌5分钟）， 萝卜丝， 蒜碎， 姜碎

{调味料} 蚝油1茶匙, 盐与鸡粉适量

{做法}

1. 起油锅爆香蒜姜碎后， 加入鸡肉片炒至变色。

2. 然后， 加入萝卜丝翻炒后加入适量的水。

3. 再加入紫菜花与调味料拌炒均匀即可。

Stir-fry Purple Cauliflower

{Ingredients} Purple cauliflower (cut into florets shape, blanch over with boiling water that with some salt and oil, drain well over the cold water), chicken fillets (marinates with some soy sauce, pepper and corn starch for at least 5 min), shredded carrot, chopped garlic and ginger.

{Seasonings} Oyster sauce x 1 tsp, some salt and chicken powder

{Method}

1. Heat up oil in frying pan to sauté chopped garlic and ginger, add in chicken fillets to stir-fry till change color.

2. Then, add in shredded carrot to continue stir-frying and add in some water.

3. Add in cauliflower and seasonings to mix them up well. Serve hot.

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