Ingredients: cauliflower, bacon, garlic, salt, balsamic vinegar, chicken essence.

Practice:

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

(2) The bacon is steamed in advance, and the fat and thin parts are cut separately.

(3) Oil the pan, stir-fry the fat bacon after the oil is hot, stir-fry until the oil comes out, and stir-fry the minced garlic.

(4) Stir-fry cauliflower and season with salt. Add lean bacon strips and stir well. Sprinkle a little balsamic vinegar along the edge of the pot, sprinkle chicken essence to improve the taste, and turn over the pot.

2. Fried garlic moss with bacon

Ingredients: 400g of garlic moss, 60g of bacon, appropriate amount of dried pepper, 40g of oil, salt 1 teaspoon, half a teaspoon of chicken essence, appropriate amount of pepper, and Xixian watercress 1 spoon.

Practice:

(1) Pinch off the tail of garlic moss, cut it into pieces about one inch long, wash and drain.

(2) Slice the bacon and cut the dried pepper for later use.

(3) Put the wok on the fire. Don't put oil on it. It will be spicy on a big fire.

(4) Pour in garlic moss, turn on the fire and stir fry constantly. If you use a thin-skinned fine iron pot at home, please change it to medium fire, because that kind of pot fire is easy to fry black and paste. Pay attention to stir-fry until the surface moisture of garlic moss completely evaporates, and the garlic moss itself becomes slightly soft, but the surface is wrinkled but not burnt, and the green part becomes dark and the white part becomes yellow.

(5) Take up the fried garlic moss, re-fire, pour oil into the pot, add dried pepper and bacon, and stir-fry until the bacon is transparent.

(6) Change the fire, add the garlic seedlings and stir fry for two minutes, so that the garlic moss can fully attract oil.

(7) Add salt, chicken essence, pepper and watercress, add a little water, stir-fry evenly, and then take out the pot and plate until the water is dry.