1. First stew millet gruel and a bowl of millet, wash them, put them in a rice cooker, and add 2.5 times of water.

2. start to adjust cold dishes. First, shred the cabbage and carrot, put them in a bowl and marinate them with salt, then wash them with clear water to remove the salt and the smell of cabbage, and squeeze out the water for later use.

3. Clean potatoes, blanch, soak in cold water, blanch rape, soak in cold water, and shred cucumber.

4. Put shredded cucumber, shredded cabbage and shredded carrot together, add minced garlic, add aged vinegar, soy sauce, oyster sauce and salt, mix well and marinate in advance.

5. Then add shredded potatoes and shredded rape, put sesame oil in the iron spoon, burn it until it smokes, add pepper and flowers, and then pour it on the dish and mix well.

6. Classic cauliflower. I cheated my husband with this cauliflower from the beginning.

7. Wait until the porridge in the bowl thickens.

8. When the rice is cooked, stir it with a shovel to make it soft.