Ingredients: 2 sausages, 6 Chinese cabbage leaves, 2 eggs, 3 tablespoons salad oil, onion 1 root, 3 bowls of rice, a little seasoning and coriander, a little salt and pepper, and a little monosodium glutamate.
Exercise:
1. Sausage is cut into small pieces, and cabbage is also cut into small pieces.
2. Heat the oil pan, put 3 tablespoons of oil, pour in the beaten egg juice, scoop it up quickly and cook for about 7 minutes.
3. Put the rice, sausage and chopped green onion into the pot, stir the rice balls while stirring with a spatula, and then add the seasoning.
4. Finally, put the cabbage into the pot and stir-fry it gently until it becomes soft.
Sauté ed sausage with Chinese kale
Ingredients: fresh kale150g, sausage100g, ginger10g.
Seasoning: peanut oil 150g, salt 10g, monosodium glutamate 8g, sugar 2g, proper amount of wet flour and a little sesame oil.
Production process:
1. Remove the leaves of Chinese kale and cut into long sections. Second, board the cutting knife, cook the sausage and slice the ginger.
2. Put peanut oil in the pot, add ginger slices, kale balls, salt and sausage and stir-fry until it tastes delicious;
3. Then add monosodium glutamate and sugar and stir-fry evenly, thicken with wet raw flour, and pour in sesame oil and stir-fry a few times.
Sauté ed sausage with green garlic
Ingredients: sausage (500g) and green garlic (200g).
Seasoning: garlic (15g), vegetable oil (30g) and salt (3g).
manufacturing process
1. Peel garlic, wash and slice;
2. Remove the old leaves from the green garlic and wash the inclined section;
3. Wash the sausage, dry it and slice it for later use;
4. Heat 30 grams of oil in the pot, saute garlic, add sausage and stir fry, add green garlic and salt and mix well.
Process prompt
1. Sausage can be steamed or fried, and then fried with garlic.
2. Fried sausages should be fried slowly in a hot pot with cold oil and low fire. When the oil is warm, the sausage will be cooked evenly in it.
Garlic cumin sausage
1) Prepare materials, a bowl of lean meat stuffing, several cloves of garlic, appropriate amount of black pepper, about 2 teaspoons of cumin powder, and appropriate amount of salt.
2) Cut the garlic into sections, then put it in a large bowl with all other ingredients, and add a little cumin powder.
3) Stir all the materials evenly, then cover them and put them in the refrigerator for more than half an hour.
4) Rub the prepared meat stuffing into small strips of equal size (well, the size is slightly shorter and thicker than the little finger). In order to eat some carrots by the way, I peeled them, cut them into thick strips and wrapped them in meat. If I really don't like them, I can omit them.
5) Heat the wok with medium-high fire, put the minced meat in one by one, and keep it on medium-high fire, not too big.
6) After frying for 1-2 minutes, turn over and fry for 1-2 minutes, then turn off the fire and take out the pan. (Note: 1) As for minced meat, I used minced turkey or minced lean pork. Chopped fat meat is not recommended. Hehe, let's eat less fat. 2) If you don't like minced garlic, I suggest mashing it into minced garlic and mixing it with minced meat. I'm really lazy. I can just cut carrots. Of course, it will be more like a sausage without any vegetables. I just want some carrots. 4) As for firepower, don't be too big, it's easy to blow outside and unfamiliar inside. But don't fry for too long. It took too long to fry, and all the juice in the meat was fried. If it is dry, it tastes bad. This time should be adjusted according to the size of your own cooking. Anyway, just cook it as soon as you cook it.