Garlic cauliflower raw material cauliflower 1 garlic with appropriate amount of salt 1, cauliflower cut into just the right flowers with a knife. 2. Hot water above 80 degrees in the pot (when the water is not boiled). Boil the cauliflower in a pot for 1-2 minutes. If you like it soft, cook it longer. 3. Take out the cauliflower and wash it with cold water. 4. Heat the pan, add oil and hot oil, and then add garlic flavor. 5. Pour in cauliflower and stir fry. 6. Sprinkle the salt and seasoning bottle on the cauliflower (the one with a mesh plug), stir-fry and sprinkle. Turn off the fire and lift the lid. More fragrant than meat, delicious and refreshing, healthy and nutritious, delicious and not afraid of fat.
Stir-fry tomatoes and shredded carrots 1 tomato, 2 carrots, oil and salt method 1, boil the oil, add tomatoes and stir-fry for one minute. 2. Stir-fry shredded carrots until soft. Put some salt in the pot. Stir-fried yam raw material yam. Slice the carrot. Several blooming Chinese cabbage hearts 1/2 teaspoons of salt 1. Peel the yam with gloves, cut it into segments, then cut the segments vertically into diamond-shaped blocks, put them in water to wash away the mucus, cut carrots in the same way, and cut small vegetables into strips. 2. Boil water in the pot, then add yam and carrot until the water boils again. Remove the cabbage immediately after it is boiled. 3. Start the pot again with a small amount of oil, add 1/2 tablespoons of salt to the charred ingredients, and then fry quickly. More fragrant than meat, delicious and refreshing, healthy and nutritious, delicious and not afraid of fat.