1. Spicy large plate of cauliflower

Ingredients: 1 cauliflower with skin, 150 grams of pork belly, several red peppers, several garlic cloves, 1 tablespoon of cumin

Method

1. Cut the cauliflower into small florets with a knife, cut the pork belly into thick slices, cut the red pepper into sections, and flatten the garlic cloves;

2. Sprinkle the pork belly with a little salt, soy sauce and starch. Crush evenly and set aside;

3. Heat oil in a pan (more oil), spread the pork belly slices and serve out;

4. Add garlic cloves and dried pepper segments in the remaining oil over low heat Slowly stir-fry until fragrant, then turn to high heat and stir-fry the cauliflower;

5. Season the cauliflower with salt, stir in the meat slices, add a large spoonful of clear soup and simmer for a few minutes, spray with soy sauce, sprinkle with cumin and chicken essence and it's ready. !

Tips

1. Use more vegetable oil. Stir-frying cauliflower with oil that slides over the meat will be more fragrant!

2. Stir-fry the garlic cloves and chili peppers not over high heat, otherwise they will easily burn~

3. Don’t fry the cauliflower for a long time, just stir-fry over high heat until it is raw, it will be crispy and delicious!

4. This dish must not lack soy sauce, it is the essence of Hunan cuisine!

5. Spicy and delicious, you can’t stop eating!

2. Dry pot cauliflower

Ingredients: One cauliflower, one small piece of pork belly, one tablespoon of Laoganma beef, black bean sauce, one tablespoon of light soy sauce, one tablespoon of white sugar, a little garlic leaf, one small red pepper, three

Method

1. With the cauliflower facing down, soak it in light salt water for 20 minutes. Then wash it and use a knife to break it into small florets;

2. Blanch it in a pot of boiling water for about a minute, take it out and immediately rinse it with cold water until it is completely cool, drain and set aside;

3. Cut the pork belly into thin slices, cut off the white garlic and flatten it with the back of a knife, and cut the small red pepper into sections;

4. Heat the pot and put in oil. Heat the oil and sauté the white green onions until fragrant;

5. Put the pork belly slices into the pot, stir-fry over medium heat until the surface changes color, continue to stir-fry for a while, and force out some of the oil in the fat part;

6. Add a tablespoon Stir-fry Laoganma beef chili sauce until fragrant;

7. Pour in red pepper segments and cauliflower, stir-fry a few times;

8. Add a tablespoon of light soy sauce;

9. Add some more sugar, turn to high heat and stir-fry for about a minute;

10. Cut the garlic leaves into sections, put them into the pot, stir-fry for a few times, then turn off the heat and cover Let the lid simmer for about a minute, then open the lid and it’s OK!

1. Cut the cauliflower into evenly sized pieces, put it in boiling water, add a little salt, blanch it for 1-2 minutes until just cooked, then take it out, be careful not to make it too soft

2 .Cut open the back of the shrimp and remove the sand line, add cooking wine and shredded onions and mix well. Put oil in the pot, stir-fry the shrimp until it changes color and then take it out

3. Chop the tomatoes into dices, add them to the pot and press them into a paste while frying, then add the cauliflower and shrimp balls and stir-fry together. Coat the ingredients with tomato sauce and add salt and sugar to taste

4. Then put it in a baking pan, sprinkle with cheese, preheat the oven to 210 degrees Celsius, and bake for 10 minutes until the cheese melts.