Ingredients: cauliflower, shredded tenderloin, shredded green and red pepper, ginger slices.

Seasoning: soy sauce, sugar, chicken essence, starch, salad oil, salt.

Exercise:

First, wash the cauliflower, pick it into small flowers and blanch it in water until the cauliflower is broken.

2. Add soy sauce, sugar, chicken essence and starch to the tenderloin and marinate until it tastes delicious.

3. Put the oil in the pan, fry the shredded tenderloin in the second method, and then add the cauliflower and shredded green pepper in the first method.

Fourth, add salt to taste and serve.

Practice of steaming beans

Wash and dry slightly older beans, cut them into sections, sprinkle with flour and knead them evenly, then mix with less salt, steam them in a pot for about 15 minutes, and turn them over with chopsticks. After cooking, take it out and let it cool, put oil in the pot, saute chopped green onion and black sesame seeds, add salt and saute until fragrant, pour it into the beans while it is hot, then add some garlic foam and sesame oil and mix well.

Method for frying cauliflower with cumin minced meat

Raw materials:

Cauliflower 1 kg, minced meat 1 2, carrots and onions.

Seasoning:

Cumin powder and salt

Exercise:

Cut the cauliflower into small pieces, boil it in boiling water for 2 minutes, and take it out. Dice carrots.

Add oil to the pot, add minced meat and stir fry, add cauliflower and carrot and stir fry with salt for 2 minutes. Sprinkle cumin powder and chopped green onion before cooking.

Broken beans

A very refreshing home-cooked dish, its practice is as follows:

Ingredients: beans (kidney beans) with a little fresh meat.

Accessories: Jiang Mo, minced garlic, aniseed (1 block), a little soy sauce, salt, chicken water and starch.

Practice: 1 Wash the beans, cook them in a pot until they turn green, and then cut them thoroughly with cold water for later use.

2 Add hot oil into the meat stuffing, add ginger and garlic and stir fry.

Stir-fry diced beans, add a little soy sauce and salt, stir well, add a little water and simmer for a while. When diced beans are cooked, add chicken essence and water starch to stir fry, or add a little sesame oil to serve.

Tip: when processing beans, cook them thoroughly, otherwise they will be easily poisoned.

Roasted pettitoes with beans

Raw materials:

500g trotters, 250g long beans, 8ml edible oil, soy sauce 10ml, ginger 1 slice, 5ml cooking wine and proper amount of salt.

Exercise:

1. After the pig's trotters are soaked in blood, add Jiang Mo and cooking wine, add a little water and stew in a pressure cooker (about 20 minutes);

2. Take out the trotters and drain them, and use the soup for later use;

3. After the beans are washed, put them in the oil pan and add salt to stir fry for a while;

4. Put the pig's trotters into the pot, pour the stock, cover the pot and cook for about 5 minutes;

5. Pour in soy sauce and mix well before cooking.

Tips:

1, stew pig's trotters in pressure cooker in advance to save time;

2, beans are not suitable for cooking too rotten and yellow, you can cook them a little;

3. According to personal taste, spices and seasonings such as aniseed, pepper and pepper can be added.

Practice and making method of roasted cauliflower with bacon: This dish and its efficacy are introduced in detail.

Preparation materials of bacon and cauliflower:

Ingredients: bacon (half fat and half thin), cauliflower with lard (or salad oil), green onions, pea sprouts, vegetable oil, refined salt, monosodium glutamate and bean powder.

Characteristics of bacon and cauliflower;

Don't use vegetable oil and soy sauce in this dish. One is to maintain the elegant color of vegetables, and the other is to reflect the refreshing taste of cauliflower.

The practice of burning vegetables and flowers with bacon;

1, cooked bacon, sliced; Decompose cauliflower into the size of an adult's thumb, wash it, and blanch it in boiling water for 2-3 minutes (it is best to add salt to the water to keep the color of cauliflower and facilitate the attachment of salty taste); Cut the green onion into "horse ears", wash the pea seedlings, add refined salt and monosodium glutamate to the bean powder, and make juice;

2. Boil the lard (or salad oil), stir-fry the bacon a little first, add broth and cauliflower to taste, and add pea sprouts, vegetable juice and vegetables in turn before taking out the pot.

Strange taste is a kind of compound ignorance, which originates from Sichuan folk flavor and is also a strange seasoning method in Sichuan cold dishes. Strange smells are spicy, sweet, salty and sour, but spicy and ambiguous are highlighted. Strange condiments include Chili powder, pepper, pepper, salt, vinegar, sugar and so on. On this basis, sometimes spices such as sesame paste and sesame oil are added.

The practice of strange beans:

Ingredients: 400g of beans, pepper and sesame egg juice.

Accessories: a little coriander, salt and pepper 1 dish.

Practice: 1. The beans are boneless, broken and blanched until they are five or six ripe, and then taken out.

Put the pot on the fire, and the oil will be heated to 40%. Dip the beans in a layer of dried starch paste, then fry them in a pot and take them out.

3. Finally, sprinkle coriander powder and eat it with salt and pepper dishes.

Features: This dish is bright and attractive, spicy and delicious.

The method of pepper and sesame egg juice: peanut oil 100g, 3 egg whites, 50g flour, 50g starch, chopped green pepper, chopped garlic 10g, salt, pepper, cooking wine, soy sauce, sugar, red oil and sesame. Add egg white and proper amount of water to all kinds of seasonings and stir them into paste.

Practice of tasting cauliflower:

Wash cauliflower, choose small flowers by hand, mash garlic into small pieces, slice pork belly (if there is no pork belly, slice lean meat separately and wash fat), cut red pepper into rings and add chopped green onion.

Heat the pan with more oil, add garlic slices and stir fry. Stir-fry cauliflower, sliced meat and pepper together, add light soy sauce and light soy sauce, stir-fry until cauliflower is soft and cooked, add salt and chicken essence, and sprinkle with chopped green onion.

PS:

1, remember that this dish should not be stewed with water, so the cauliflower is not fragrant enough.

2, put more oil, otherwise it is not easy to paste the pot.

3, if you are not afraid of being fat, the best choice is to cook with lard, which tastes more fragrant.

4, the amount of pepper can be adjusted according to their own preferences, people who love spicy food can switch to dried wild pepper, or they can eat.