1
![](doupload/caipu/12/11/13/20121113012832469.jpg)
西兰花洗净后,用手撕成一朵朵的;
2
![](doupload/caipu/12/11/13/20121113012832100.jpg)
挑出比较粗的西兰花朵,用刀把花朵的枝切两三下,不要把花朵切开;(这样切法,一是为了后面好造型,二是茎粗,切细了,容易熟)
3
![](doupload/caipu/12/11/13/20121113012832553.jpg)
把大粗茎切条西兰花的;
4
![](doupload/caipu/12/11/13/20121113012832859.jpg)
青椒切条;
5
![](doupload/caipu/12/11/13/20121113012832790.jpg)
把葱姜椒放锅里,放油;
6
![](doupload/caipu/12/11/13/20121113012832462.jpg)
烧热锅后,放西兰花;
7
![](doupload/caipu/12/11/13/20121113012832265.jpg)
这一步是炒出绿色西兰花的关键:西兰花下锅,立即加一点水,迅速翻炒西兰花;(记住要立即点水,这样锅里冒出的热气都是水蒸气而不是油了)
8
![](doupload/caipu/12/11/13/20121113012832459.jpg)
然后再次加少量的水,盖锅小烧一会,期间要翻炒几次,直至炒熟,最后加盐调味,ok!(再次加水,是为了不让西兰花和热锅太亲密接触,否则容易炒黄;最后加盐,一是因为碘盐要最后放,二是为了让菜少出水,保持原色原味。经过两次加水,炒出的西兰花既保存了原有的菜香和色泽,又青翠爽口。)
9
![](doupload/caipu/12/11/13/20121113012832371.jpg)
在炒菜当中,就可以准备做玫瑰花了;
10
![](doupload/caipu/12/11/13/20121113012832553.jpg)
西红柿洗净后,用小刀从一头开始削皮;
11
![](doupload/caipu/12/11/13/20121113012832412.jpg)
把皮削下来,要保持一定宽度,不能太细也不能太粗;
12
![](doupload/caipu/12/11/13/20121113012833699.jpg)
从一头开始卷起;
13
![](doupload/caipu/12/11/13/20121113012833399.jpg)
卷好如图(末尾可以用个牙签固定一下,方便移动);
14
![](doupload/caipu/12/11/13/20121113012833173.jpg)
把卷好的造型倒过来,就成了一朵漂亮的红玫瑰花了;
15
![](doupload/caipu/12/11/13/20121113012833815.jpg)
来,和碧绿的西兰花菜和个影,摆个pose!
16
![](doupload/caipu/12/11/13/20121113012833327.jpg)
再来张!