Ingredients: appropriate amount of cauliflower; A little garlic; A little fermented bean curd; A little sesame oil; A little salt; Take a little soy sauce; A little raw powder;

working methods

1. Wash cauliflower and break it into small petals;

2. Put the right amount of water and a little salt in the pot, and put the cauliflower in the pot and blanch it;

3. Boil for 2-3 minutes and drain;

4. Cut garlic into small pieces with an oblique knife and take the white part of garlic;

5. Prepare seasoning juice in advance: add half a piece of fermented bean curd, soy sauce, sesame oil and a little raw flour to the fermented bean curd;

6. Put a proper amount of oil in the pot and saute the white part of garlic;

7. Put the cauliflower in the pot and fry it slightly;

8. Add the sauce and stir fry. Stir-fry until the soup is thick;

9. Sprinkle a little parsley before cooking.

Second, red tofu pork belly

Material: pork belly1.5kg; Half a bowl of red rotten milk; 2 tablespoons of cooking wine;

working methods

1. Heat the wok, pour the washed pork belly and stir-fry for about 2 minutes;

2. Add 2 tablespoons of cooking wine and continue to stir fry for about half a minute;

3. Add red fermented milk, stir-fry evenly, and pour in hot water;

4. After boiling, turn to low heat, cover and simmer for about 1 hour;

5. Stew until the soup is scarce, and open the fire to dry the last soup;

6. Sprinkle some chicken essence and chopped green onion, mix well and serve.

Third, fermented bean curd spinach

Material: a bundle of water spinach; 2 tablespoons red fermented bean curd

working methods

1. Wash the water spinach and dry it for later use;

2. A bundle of water spinach, about 1/3 pieces of tofu milk, 1 teaspoon of fermented milk, and stir into juice;

3. Heat the wok with large fire, add 1 tbsp oil, and rotate the wok to make the oil evenly distributed in the wok;

4. Stir-fry the stems of Ipomoea aquatica quickly until the color turns green, and then stir-fry the leaves of Ipomoea aquatica quickly until the leaves collapse and soften;

5. Then pour the fermented milk, turn off the fire and stir-fry evenly with the waste heat of the pot;