Materials: cauliflower moderate; garlic a little; curd a little; sesame oil a little; salt a little; soy sauce a little; a little cornstarch;

Practice

1. cauliflower washed and broken into small petals;

2. pot of water, a little salt, cauliflower blanching into the pot;

3. water continues to cook 2-3 minutes The water is boiling, continue to cook for 2-3 minutes, out of the pot to drain;

4. garlic cut small diagonal knife, take the white part of the garlic;

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

6. pot to put the right amount of oil, burst the garlic white part of the incense;

7. cauliflower into the pot a little bit of mixing and stirring;

8. into the seasoning sauce, mixing and stirring. High heat and keep stirring until the flavorful soup thick;

9. Sprinkle a little parsley before leaving the pan.

Two, red curd pork

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

Practice

1. frying pan is hot, pour in the clean pork, stir fry on high heat for about 2 minutes;

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

3. Add the red curd sauce stir-fry evenly, rushed into the hot water;

4. rolled open and then turn to low heat, cover and simmer for about 1 hour;

5. Stew until the soup is scarce, open the fire will be the last soup collection;

6. sprinkle a bit of chicken essence and green onion, mix well out of the plate can be.

Three, the curd cabbage

Materials: a bundle of cabbage; red curd 2 tbsp

Practice

1. Wash the cabbage section of the water control dry to be used;

2. A bundle of cabbage, about 1/3 block of bean curd milk with a tbsp of curd milk, stirred into the juice;

3. Frying pan over high heat, the next 1 tablespoon of oil, turn the pan to let the oil evenly distributed. Turn the pan so that the oil is evenly distributed in the pan;

4. 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 collapsed soft;

5. And then pour in the curd sauce, turn off the heat, the use of the pan's residual heat mixing stir-fry evenly can be;

four, curd pasta

Materials: pasta 100g; curd moderate; olive oil 1 tablespoon; garlic 1 clove; sugar 1 teaspoon

Practice

1. pot into the water on the stove to boil, into the pasta to cook on;

2. garlic chopped to be used;

3. another pot into the oil over high heat, into the garlic to small fire incense, into the curd crushed slightly fried, keep a small fire;

4. spaghetti cooking packaging time half of the fishing, into the pot of curd;

3. the pasta cooking time half of the fishing, and put into the curd. Into the curd pot;

5. Add a tablespoon of noodle soup and sugar slightly stirred to continue to cook until the packaging time can be.