1. Fried meat with cauliflower.

ingredients:

3g of cauliflower, 15g of lean pork, 1tsp of cooking wine, 1tsp of light soy sauce, 1tsp of dark soy sauce, 1tsp of oyster sauce, 1g of white pepper, 1g of sugar, 1tsp of corn starch, 1tsp of soy sauce, 5g of salt and 3-4tsp of vegetable oil.

Practice:

(1) Cut the cauliflower into small flowers, soak it in light salt water for 5 minutes, then wash it with water, and control the water for later use.

(2) First, pork is processed: sliced pork lean meat, washed twice with clear water to dry the water, added with 1g of salt, white pepper, soy sauce, cooking wine, oyster sauce, white sugar, soy sauce and sticky, added with a little water twice to make the shredded pork full of water, then added with corn starch to continue to dry it, and finally poured with a little vegetable oil to seal the water, and marinated for 1 minutes.

(3) When curing meat, deal with other things: add water to the cooking pot, boil a little vegetable oil and 1g of salt, add cauliflower to blanch, boil again for 2 minutes, then turn off the fire, take out and take a shower, and control the water for later use.

(4) Heat the wok, put the vegetable oil, and add the marinated meat slices for stir-frying.

(5) When the meat slices change color, add the cauliflower with controlled moisture content and stir fry.

(6) Add delicious soy sauce and stir well.

(7) Add 3 grams of salt to taste, stir-fry evenly, then turn off the heat and serve.

2. Home-cooked cauliflower.

ingredients:

5g cauliflower, 6 millet peppers, 5 cloves of garlic, 4 shallots, 2 tablespoons of soy sauce, a little sugar, 1 tablespoon of oyster sauce, 2 tablespoons of water starch, and appropriate amount of oil.

Practice:

(1) Wash cauliflower with running water, break it into small pieces and soak it in light salt water for ten minutes, so that bugs and residual pesticides can be soaked out, and then rinse it.

(2) During the period, you can cut the millet pepper, garlic and onion.

(3) Mix the light soy sauce, oyster sauce, sugar and water starch into a bowl of juice for later use.

(4) Boil the water in the pot and blanch the cauliflower.

(5) It won't take too long, and the color becomes darker. Take it out quickly.

(6) Then drain it in cold water for later use, which will make it more crisp.

(7) Cool the oil in a hot pan, stir-fry the scallion, garlic slices and millet pepper, then pour in cauliflower and stir-fry evenly over high fire.

(8) The cauliflower is basically cooked, so you don't need to fry it for too long. Pour in the pre-mixed bowl juice. If the color is too light, you can add a little soy sauce.

(9) Add the onion leaves before taking out.

3. Dry pot organic cauliflower.

ingredients:

3g of organic cauliflower, 1g of pork belly, 2g of red pepper, two cloves of garlic, 2g of ginger, two scallions, two spoonfuls of steamed fish and black bean oil, one spoonful of oil consumption, one spoonful of black bean sauce, one spoonful of white sugar and one spoonful of salt (pickled cauliflower).

Practice:

(1) Soak cauliflower in water for 2 minutes and put a spoonful of salt in the water.

(2) Cut the cauliflower into small flowers, slice the pork belly slightly, slice the garlic and ginger, and cut the red pepper into green sections. It would be better if there were green garlic instead of green onion.

(3) Boil the pot with boiling water, add the cauliflower and blanch it for one minute, then remove it and let it cool for later use.

(4) Cool the oil in a hot pan, add a little oil in a small fire, and stir-fry the pork belly.

(5) stir-fry the oil, stir-fry both sides yellow, and add garlic and ginger to stir-fry for fragrance.

(6) Add a tablespoon of Laoganma lobster sauce and stir-fry red oil.

(7) Add cauliflower and red pepper, add two spoonfuls of steamed fish and soy sauce, and one spoonful consumes oil.

(8) Stir-fry a teaspoon of sugar for about two minutes.

(9) Stir-fry for about two minutes, then add the green onion and stir-fry slightly before taking out.