How to cook red cabbage moss fried sausage, clear away heat and remove fire, and my husband wants to eat it by name? Choose red cabbage moss with sausage to make this dish. First, fully consider the dietary use value of red cabbage moss. Second, consider that sausage is not a meat product with a heavy greasy feeling. Stir-fry the two together, which will not only be delicious, but also eat more refreshing and not greasy, so you don't have to worry about high body fat. Red cabbage moss, also known as non-flowering cabbage moss, is a kind of purple-red leaf stalks and golden yellow fruits and vegetables. It has comprehensive nutrition and contains several mineral elements such as calcium, phosphorus and iron. Regular eating can increase calcium and iron in the body.

Its taste is refreshing and crisp, and the combination of red cabbage moss and sausage is more delicious. It will soon be popular for frying, and its taste is fragrant, salty and crisp. In March and April, the leaves of red cabbage moss are tender and fragrant, so hurry up and we can eat more games. Now I recommend the way of "fried sausage with red cabbage moss" to everyone, and my favorite friends can do it against the recipe.

Sauté ed sausage food with red cabbage moss: red cabbage moss 1 a lot, one sausage, garlic 1 head, ginger 1 block, 4 dried peppers, 1 spoon oil consumption, a small amount of salt, white pepper and appropriate amount of rice vinegar. Practice:

The first step is to prepare the necessary staple food. Remove the hard club head of red cabbage moss, red cabbage moss 1 large, one sausage, garlic 1 head, ginger 1 block, 4 dried chilies, 1 spoon oil consumption, a small amount of salt, white pepper and appropriate amount of rice vinegar. Select the tender part, and stir-fry the ginger foam for fragrance. Add sausage slices and fry until the meat is pink and oily. Stir-fry the cabbage moss cut into small pieces. When the cabbage moss fades, put 1 spoon to consume oil and clean it up. Wash and drain the red cabbage moss and cut it into sections for later use. Slice sausage, dry cut Chili, slice garlic and chop ginger.

Step 2: Heat the wok with oil, add ginger foam, garlic and ginger foam and stir-fry until fragrant. Add sausage slices and fry until the meat is pink and oily. Stir-fry the cabbage moss cut into small pieces. When the cabbage moss fades, stir-fry the red cabbage moss with 1 spoonful of oil, a little salt and white pepper. Finally, before cooking, put in a proper amount of edible vinegar, which is more delicious. This method is the best, fragrant and crisp, and it can be done in 10min, but there is always not enough to eat.