Cooking Steps

Epiphyllum with garlic sauce

Epiphyllum with garlic sauce

This cooking method is suitable for Epiphyllum, pitaya flower, hibiscus flower. The spoonful of balsamic vinegar is the finishing touch. It is very appetizing while relieving the boredom.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Epiphyllum with garlic sauce
Step 1 . On the terrace, I picked 6 Epiphyllum which bloomed last night and washed the dust with light salt water.
Epiphyllum with garlic sauce
Step 2 . Take out the flower core inside.
Epiphyllum with garlic sauce
Step 3 . Tear the petals into small strips. I took out some hibiscus flowers and added them.
Epiphyllum with garlic sauce
Step 4 . Boil the water in the pot with a little salt, pour in the torn Epiphyllum, and boil for two minutes to remove.
Epiphyllum with garlic sauce
Step 5 . Put the dried Epiphyllum on the plate.
Epiphyllum with garlic sauce
Step 6 . Pour half a spoonful of soy sauce, one spoonful of balsamic vinegar, and one spoonful of steamed fish soy sauce.
Epiphyllum with garlic sauce
Step 7 . Put chopped garlic on the top.
Epiphyllum with garlic sauce
Step 8 . Heat the oil in the pan and stir in garlic.
Epiphyllum with garlic sauce
Step 9 . Salinity can be increased or decreased according to the taste of each family.
Epiphyllum with garlic sauce
Step 10 . Stir well and serve. Epiphyllum is smooth, refreshing, crisp, and full of gum. With the addition of balsamic vinegar and garlic, it can relieve greasy and appetizing.
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