1. First of all, cut the tofu, garlic leaves, chili, millet pepper, minced garlic, and Agastache leaves for later use. Here I also added a bit of perilla leaves. It can make the details of the taste of the dish better, but it has no effect on the whole, so it can be added or not. Use about 1-2 large leaves for Agastache leaves
2. Heat the pan again, pour vegetable oil into the country, a little more oil
3. Wait for the oil to heat up to 7-8 minutes hot, pour in the cut tofu,
4. After the tofu is fried until the bottom becomes golden brown and crispy, add the minced garlic and millet pepper. Flip twice gently. When the garlic and millet pepper aromas come out, pour in half a teaspoon of rice wine lees, two spoons of light soy sauce, appropriate amount of salt, and a spoonful of cooking wine.
5. Then put in the cauliflower and garlic leaves. Stir gently to soak the ingredients into the soup and cook for a while. Huoxiang leaves can be put in after the soy sauce cooking wine is added, and friends who want to add perilla can put it in together.
6. Finally, the installation is completed. I hope you all like my dish
Tips:The first original dish was unexpectedly delicious after it was made. I hope everyone will like my dish. I added a little perilla leaf in the preparation, but the finished product still has the main flavor of Agastache leaves. Perilla can make the taste details of the dish better, but it has no effect on the whole. It can be added or not, and there is nothing without perilla. Agastache leaves use about 1-2 large leaves. If you put too much Agastache leaves, it will cover the flavor of the vegetable itself. More than half a tablespoon of rice lees will make it sweet.
