Epiphyllum with garlic sauce-You Are Foodie

By Marguerite
13

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

Epiphyllum 6-8 flowers

Auxiliary Ingredients

Edible oil appropriate amount
Minced garlic 4-valve
aromatic vinegar 1 tsp
Steamed fish with soy sauce 1 tsp
Light soy sauce 0.5 tsp
salt appropriate amount

Step 1 . On the terrace, I picked 6 Epiphyllum which bloomed last night and washed the dust with light salt water.

Step 2 . Take out the flower core inside.

Step 3 . Tear the petals into small strips. I took out some hibiscus flowers and added them.

Step 4 . Boil the water in the pot with a little salt, pour in the torn Epiphyllum, and boil for two minutes to remove.

Step 5 . Put the dried Epiphyllum on the plate.

Step 6 . Pour half a spoonful of soy sauce, one spoonful of balsamic vinegar, and one spoonful of steamed fish soy sauce.

Step 7 . Put chopped garlic on the top.

Step 8 . Heat the oil in the pan and stir in garlic.

Step 9 . Salinity can be increased or decreased according to the taste of each family.

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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