1. Organic cauliflower with garlic, prepare ingredients, prepare an organic cauliflower, remove roots, cut into uniform florets, put it in a basin, soak it in water, and wash it. Prepare some garlic, pat it flat and cut it into minced garlic. Half a red pepper, seeded and cut into red pepper granules. Blanch the cauliflower in water; Boil water in a pot, add 2g of salt, pour in a little vegetable oil, pour in vegetable oil, blanch the cauliflower until the color is greener, and pour in a little white vinegar, so as to keep the vitamins in the cauliflower stable and nutritious. After the water is boiled, pour in cauliflower, quickly blanch until it is broken, and remove it after turning off the fire. Put the cauliflower face down in the basin, buckle it with a plate, turn it over quickly and buckle it in the plate. Heat the pan, pour vegetable oil into the pan, heat the oil to 60%, add minced garlic and red pepper, stir fry, add a spoonful of water, and start seasoning: add 2g of salt, chicken powder 1 g, add a little water starch, stir fry quickly with a spoon until the soup is thick, and then pour the soup on the cauliflower from the pan. Ok, a crispy and refreshing organic cauliflower with garlic is ready.

2. Miankang pepper. Cut the pepper into pieces, heat the pot, put the pepper in the pot, stir-fry for 30 seconds, stir-fry the fragrance and water vapor of the pepper, put it in the pot, beat two eggs, add a little flour, add some salted chicken essence monosodium glutamate and 13 spices, and stir well. Heat the pan and put the oil, then put the processed Chili powder into the pan, fry until both sides are golden, then break it up and fry for another minute, and then you can take it out and put it on the plate. It tastes delicious, so it is especially delicious. I suggest you know about it.

3. Hot and sour pork: cut 500g pork tenderloin into thin slices, add 2g salt, 1 g pepper,10g cooking wine, an egg white and a little water starch, and stir until the meat slices are all covered with starch; Cut lettuce leaves into sections. There are no restrictions on the types of vegetables. Choose according to your own taste. Cut 3-5 millet peppers into rings; Two lines of peppers are also cut into rings; Cut a few garlic into minced garlic; Green and red peppers add color to dishes. Add salt 1g, monosodium glutamate 1g, a little sugar, 20g soy sauce, aged vinegar 15g, spicy fresh dew 10g and 20g red pepper oil. Boil water in a pot, add a little salt and vegetable oil, boil the water, pour the vegetables into the pot, blanch for about 1 minute, then pour out the water and put it at the bottom of the plate. Boil water in the pot, add a little vegetable oil, turn the water to low heat, and then put the meat slices in turn to prevent the meat slices from sticking into lumps. Cook the sliced meat with low fire until it is shaped, and gently push it with a spoon to prevent the sliced meat from sticking to the bottom of the pot. Boil 1 min or so. After all the meat slices float, take out the water control and put them in the plate. Add the soup of cooked meat slices into the bowl, stir well, and then pour the sauce evenly on the meat slices.