Cauliflower, spicy oil, salt, minced garlic, carrots, green peppers.

Preparation method:

1. Wash the cauliflower and break it into small pieces by hand. Never cut with a knife. Personally, I think it tastes better when cut with a knife than when it's broken into pieces.

2. Blanch in boiling water.

3. Use cold water to cool down to control the moisture.

4. Slice carrots and green peppers.

5. Add minced garlic.

6. Add a spoonful of spicy oil. Spicy oil is made from Sichuan peppercorns and chili powder fried in hot oil.

7. Add appropriate amount of salt.

8. Mix well.

One head of cauliflower, a handful of dried chili peppers, at least 8 pieces, 3 cloves of garlic, two small spoons of Sichuan peppercorns, a stick of green garlic,

3 long slices of bacon, two spoons of soy sauce for steamed fish , appropriate amount of salt.

Method:

1. Break open the cauliflower and use a knife to divide it from the tail to the front. It can be naturally divided into flowers one by one. Wash and drain the water and set aside;

2. Boil a pot of water and add a spoonful of salt. After the water boils, add the cauliflower and blanch it.

Take it out and soak it in cold water. After cooling, drain it. Set aside the water;

3. Slice bacon, slice garlic, and cut green garlic diagonally;

4. Put oil in the pot, slightly less, add bacon slices and stir-fry over low heat until Brown,

Add dried chilies, Sichuan peppercorns, and garlic slices, stir-fry until fragrant,

Pour in cauliflower, add two spoons of steamed fish soy sauce, stir-fry over high heat, Stir-fry, add salt and take out.

1. Wash the cauliflower and break it into small florets

2. Put the base oil in a pot on the fire, add the incense pot seasoning and stir-fry the cauliflower and soy sauce.

3. Stir-fry the cauliflower over low heat until it is cooked. Add salt and a little sugar and stir-fry for a while.

1. Break the cauliflower into small pieces and blanch it in boiling water. Then pour cold water, drain the water, and set aside

2. Cut the red pepper into sections, add salt, chicken powder, and cooking wine to the beef filling and marinate for more than 15 minutes

3. Oil will appear in the pot , add chili pepper and saute until fragrant, add beef filling and stir-fry

4. Add blanched cauliflower, add garlic chili sauce, add a little salt, stir-fry evenly

1. Cauliflower, coriander. Chives, chilies. tomato.

Salt, soybean oil, soy sauce, Sichuan peppercorns, potato flour

2. Break the cauliflower into small florets. Wash and set aside.

3. Remove the yellow leaves from the coriander, remove the roots, soak and wash them.

4. Coriander is not relatively tender, so it needs to be blanched in boiling water.

5. Squeeze out the water from the blanched coriander and cut into sections for later use.

6. Cut 3 chives and set aside. There are also sliced ??chili peppers as a side dish. Slice carrots and dice tomatoes.

7. Heat the wok, pour in a spoonful of soybean oil, fry the peppercorns first, wait until the aroma comes out, and remove the peppercorns.

8. Stir-fry chopped green onion and chili pepper in hot peppercorn oil.

9. Put the coriander segments into the pot, stir-fry with the green onions and peppers for a while, and add a little seafood soy sauce.

10. Put the fried coriander on a plate.

11. Clean the wok, heat the hot water, and blanch the cauliflower.

12. After blanching the cauliflower, control the moisture. Heat a little soybean oil in a pan, stir-fry cauliflower, and add tomato sauce.

Add a little gravy. The gravy contains potato powder, salt, and soy sauce. A little sugar.

13. When the cauliflower is fried, place it on a plate with fried coriander.

14. There is no meat in the dish. Scramble an egg and place on top of the cauliflower.

15. Fry another red pepper and add it on top of the dish. This chili is spicier.

16. Some carrots and tomatoes are also placed on top of the dish.