Chicken gizzards and roasted cauliflower

Overview

Cauliflower is rich in vitamin C. The vitamin C content is 3.2 times that of tomatoes. It has always played the role of a doctor for the poor in terms of vitamin supplementation and anti-cancer prevention. Eating more cauliflower is beneficial to human growth and development, promotes liver detoxification, and enhances human immunity. Chicken gizzards are the offal I prefer to eat. They are moderately tough and crispy, have a good taste, and help the body’s digestion. They are suitable for stir-frying and braising. Today’s dish uses stir-frying.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• cauliflower
• chicken essence
• chicken gizzards
• cooking wine
• light soy sauce
• oyster sauce
• pumpkin
• starch
• garlic
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 The raw materials are ready;

   

2. 2 Wash the cauliflower and tear into small florets, peel the pumpkin and cut into shreds, shred the ginger, and chop the garlic;

   

3. 3 Wash the chicken gizzards with salt, rinse them, cut them into cross-cuts, add cooking wine, oyster sauce, light soy sauce, starch and a little salt and marinate for 5 minutes;

   

4. 4 Pour an appropriate amount of oil into the pot, add shredded ginger and minced garlic and stir-fry until fragrant, add cauliflower and stir-fry until halfway cooked;

   

5. 5 Add pumpkin and stir-fry until cooked, add salt, chicken essence and a little light soy sauce, take it out and set aside;

   

6. 6 In another pot, add an appropriate amount and heat it for 6 minutes. Pour the chicken gizzards into the oil, take it out, add shredded ginger and minced garlic and stir-fry until fragrant. Add the chicken gizzards again and stir-fry for two to three minutes over high heat;

   

7. 7 After the chicken gizzards are cooked, pour the fried cauliflower into the pot, stir well, then turn off the heat and add sesame oil;

   

8. 8 Plate and serve