材料
椰菜花1個(12兩)
粟米茸1罐
雞蛋1隻(去殼、拌散)
蒜肉2粒

調味料
鹽2/3茶匙
胡椒粉少許
粟粉1茶匙
水3湯匙
調匀

做法
01 菜花切細朵，洗淨放入淡鹽水浸1小時，用清水沖洗，飛水，瀝乾水分。
02 燒熱鑊下油1湯匙，下蒜肉炒香，下菜花炒匀，加入粟米茸及水3湯匙煮片刻，下調味料匀，加入蛋漿炒至蛋漿最凝固即成。

Q:為何最後才加入蛋漿？
A:可保持雞蛋嫩滑的口感。

Ingredients
1 cauliflower(about 450g)
1 can cream style sweet corn
1 egg(shelled and whisked)
2 cloves garlic

Seasoning
2/3 tsp salt
ground white pepper
1 tsp cornstarch
3 tbsps water
mixed well

Method
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.