Casserole with beans and kimchi flowers

Overview

This casserole is also made from readily available ingredients. I practiced frying the tofu puffs myself, and the bacon was leftover from the last cooking trip. Although the cauliflower is not the crunchy organic cauliflower, the tender texture is also pleasing to the eye. The combination of the three adds a delicious flavor to the table.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• bacon
• cauliflower
• tofu puff
• green onions
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Cut the cauliflower into small florets, clean and drain

   

2. 2 Tofu puff is ready

   

3. 3 Two strips of bacon, cut into small slices

   

4. 4 Pour oil into the wok, add the shallots into the wok, stir-fry slightly

   

5. 5 Pour in the bacon and fry until fragrant

   

6. 6 Pour in the tofu puffs and stir-fry for a while

   

7. 7 Pour in the cauliflower and stir-fry until every cauliflower is coated with oil

   

8. 8 Add appropriate amount of salt and soy sauce according to taste, stir-fry evenly

   

9. 9 Pour in an appropriate amount of hot water and stop stirring

   

10. 10 Slowly pour the entire pot of vegetables into the casserole, cover, and simmer over low heat for about 10 minutes. Mix the vegetables again before serving. You can add an appropriate amount of chives for color and seasoning.