(1) materials: cauliflower moderate; garlic a little; curd a little; sesame oil a little; a little salt; a little soy sauce; a little cornstarch;

(2) cauliflower washed and broken into small petals;

(3) pot of water, a little salt, cauliflower blanching into the pot;

(4) the water continued to cook 2-3 minutes, out of the pot! Drain;

(5) garlic cut small diagonal knife, take the white part of the garlic;

(6) in advance with a good seasoning sauce: curd juice with half a piece of curd, soy sauce, sesame oil, a little cornstarch;

(7) pot of oil, burst the white part of the garlic;

(8) cauliflower into the pot a little stir-fry;

(9) into the seasoning sauce, stir-fry. High heat and keep stirring until the flavorful soup thick;

(10) sprinkle a little parsley before leaving the pan.

2, red curd pork

(1) materials: pork 1 catty half; red curd milk juice small half bowl; 2 tablespoons of cooking wine;

(2) the frying pan is hot, pour into the clean pork, stir-fry over high heat for about 2 minutes;

(3) add 2 tablespoons of cooking wine, continue to stir-fry half a minute or so;

(4) add the red curd milk sauce Stir-fry evenly, rushed into the hot water;

(5) after boiling turn to low heat, cover and simmer for about 1 hour;

(6) simmer until the soup is scarce, open the fire will be the last soup to collect the dry;

(7) sprinkled with a little chicken and green onion, mix well out of the plate can be.

3, curd cabbage

(1) materials: a bundle of cabbage; red curd 2 tbsp

(2) the cabbage washed section of the water control dry to be used;

(3) a bundle of cabbage, roughly 1/3 block of tofu milk with 1 tbsp curd milk, stirred into the juice;

(4) frying pan over high heat, the next 1 tbsp of oil, turn one (5) first under the cabbage stalks quickly stir-fry until the color becomes bright green, then under the cabbage leaves quickly stir-fry until the leaves collapse soft;

(6) then pour in the curd sauce, turn off the heat, use the residual heat of the pan to stir-fry evenly can be.