Food: cauliflower, bacon, garlic, salt, rice vinegar, monosodium glutamate.

Exercise:

(1) Cut cauliflower, wash it, and blanch it in boiling water for later use. Chop garlic and set aside.

(2) Bacon is precocious, and fat and thin are cut separately.

(3) Oil a hot pan, add fat bacon and stir-fry until the oil boils, and add garlic and stir-fry.

(4) Pour in cauliflower, stir fry and season with salt. Add thin strips of bacon and stir well. Sprinkle a little rice vinegar along the edge of the pot, sprinkle with monosodium glutamate to freshen up, and turn over and take out the pot.

2. Fried garlic moss with bacon

Ingredients: garlic table 400g, bacon 60g, dried green pepper 40g, oil 40g, salt 1 spoon, monosodium glutamate half a spoon, white pepper powder, Xixian watercress film 1 spoon.

Exercise:

(1) Pinch off the tail end of the garlic table, cut it into upper and lower sections one inch long, wash and drain.

(2) Slice the bacon and dry the green pepper for later use.

(3) Put the wok on the fire, and the fire will be spicy without adding some oil.

(4) Pour in the garlic rack, start a fire and stir fry constantly. If you use a thin-skinned iron pan at home, please change it to a small fire. Because of that kind of pot fire, it is very easy to fry black paste. Pay attention to the complete evaporation of water on the surface of the garlic platform. The garlic platform itself is slightly loose, but the surface is wrinkled but not burnt, some turquoise becomes deeper, and some ivory turns yellow.

(5) Hold the fried garlic table, pat it again, pour the oil into the pot, add the dried green pepper and bacon, and stir fry with low fire until the bacon is completely transparent.

(6) Change the fire, add garlic, stir-fry for three minutes, and let the garlic stand absorb enough vegetable oil.

(7) Add salt, monosodium glutamate, pepper and watercress slices, add a little water, and stir-fry until the water is wet.