Step 1: Prepare 250g leftovers, 40g Cantonese sausage, one 150g peeled potato slice, three small rapes and one egg.
Step 2: Boil the water in the pot, add a proper amount of salt and a few drops of cooking oil, blanch the rape and remove the supercooled water.
Step 3, put a little oil in the non-stick pan, spread the potato chips evenly and fry them until they are golden on both sides.
Step 4: If you don't want to eat too much oil, you can suck the oil out of the potato chips with kitchen paper.
Step 5: I think the sausage has some oil, so I cook it in water. Of course, you can also remove the oil without frying it, and then wash off the excess oil with kitchen paper. If you don't mind the oil, you can steam it with rice.
Step 6: Add 15g oyster sauce, 10g salt-free soy sauce and 18g tomato sauce, and mix well with 15g cold boiled water.
Step 7, coat a layer of sesame oil under the casserole, and slowly heat the casserole with low fire.
Step 8: Heat the leftover rice in the microwave oven, spread the rice evenly under the casserole and flatten it.
Step 9, evenly put the processed Cantonese sausage and potato chips into the casserole. Beat the casserole on the fire and heat it for three minutes. If you don't know the size of the fire, you can dig it in the middle of the casserole with a spoon and grasp the time flexibly according to the state of the rice at the bottom.
Step 10, fry an egg in a non-stick pan. The egg has just solidified.
Step 1 1: Pour the juice along the edge of the potato chips, cover and stew for 30 seconds, then turn off the fire, put the fried eggs in the pot and add the blanched rapeseed.
Step 12: Serve it while it is hot and stir the eggs. Don't worry about the undercooked eggs, the pot is very hot, so be careful to prevent burns.