1 cauliflower(about 450g)
1 can cream style sweet corn
1 egg(shelled and whisked)
2 cloves garlic
2/3 tsp salt
ground white pepper
1 tsp cornstarch
3 tbsps water
01 Cut the cauliflower into small florets. Rinse well. Soak it in lightly salted water for 1 hour.Rinse in fresh water and blanch it in boiling water for a while.Drain
02 Heat a wok and add 1 tbsp of oil. Stir fry the garlic until fragrant. Add cauliflower andstir well. Pour in the cream style sweet corn and 3 tbsps of water. Cook for a while and add seasoning. Stir well. Stir in the beaten egg at last. Cook until the egg sets. Serve.
Q:Why do you add the beaten egg at last?
A:It’s because you want the egg to be slightly undercooked,for a smooth texture.