Materials: 2 sausages, 6 leaves of cabbage, 2 eggs, 3 tbsp salad oil, 1 green onion, 3 bowls of white rice, a little seasoning and parsley, a little salt and pepper and monosodium glutamate.
How to make:
1. Cut the sausage into small pieces and the cabbage into small pieces.
2. Heat a frying pan with 3 tablespoons of oil, pour the beaten egg sauce over it, and then quickly spatula it around to cook for about 7 minutes.
3. Add the rice, sausage, and scallions to the pan and stir-fry with the back of a spatula while stirring the rice balls, then add the seasonings.
4. Finally, put the cabbage into the pot and gently stir-fry it until it is soft.
Kale sausage
Materials 150 grams of fresh kale, 100 grams of sausage, 10 grams of ginger.
Seasoning: 150 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate (MSG), 2 grams of sugar, the right amount of wet cornstarch, a little sesame oil.
Production process:
1, kale leaves cut long section, Erdeng cut flower knife, sausage cooked and sliced, ginger slices;
2, boil the pan under the peanut oil, put ginger, kale ball, salt, sausage stir-fried to taste;
3, and then adjusted into the monosodium glutamate, sugar and stir-fried well, thickened with wet cornstarch, dripping sesame oil stir fry a few times out of the pan can be.
Green Garlic Sausage Stir-Fry
Main Ingredients: Sausage (500g) Green Garlic (200g)
Seasoning: Garlic (15g) Vegetable Oil (30g) Salt (3g)
Making Process
1.Garlic peeled and washed sliced;
2.Green Garlic remove the old leaves, cleaned and cut diagonal section;
3.Sausage Wash, dry, slice and set aside;
4. Pour 30 grams of oil into the pan and heat, burst the garlic, put the sausage fried, add green garlic and salt and mix well.
Tips
1. Sausage can be steamed or fried before frying with garlic.
2. The sausage should be fried slowly in a hot pan with cold oil over low heat, so that when the oil is hot, the inside of the sausage will be evenly cooked.
Garlic and cumin sausage
1) Prepare the ingredients, a bowl of lean meat stuffing, a few cloves of garlic, a moderate amount of black pepper, cumin powder 2 tsp or so, salt.
2) Mince the garlic, then put it in a large bowl with all the other ingredients, and add a little more cumin.
3) Stir all the ingredients together, then, cover and marinate in the refrigerator for more than half an hour to taste.
4) Roll the meat mixture into small strips of equal size (well, a little shorter and thicker than your little finger). In order to eat some carrots, I peeled the carrots, cut them into thick strips, and wrapped them in the meat mixture, but you can omit the carrots if you don't like them.
5) Heat a skillet over medium-high heat and place the meat mixture one by one, keeping the heat on medium-high, not too high.
6) After frying for 1-2 minutes on one side, flip and fry for another 1-2 minutes, turn off the heat and remove from the pan. (Note: 1) about the meat filling, I used the turkey meat filling, you can also use lean pork filling, do not recommend the use of fat meat filling, huh, we still eat less fat meat it.2) do not like to see the garlic, it is recommended to pound into the garlic paste, mixed into the minced meat is better, I am really lazy, just chopped.3) carrots can be used in place of other vegetable strips, such as celery strips, spinach stalks, and so on can be used. You can. Of course, without any vegetables will be more like sausage some la, I do this, just want to add some carrots "in a pinch". 4) about the fire, do not be too big, easy to fry the outside of the inside is not cooked. But also do not fry for too long, fry too long, the juice in the meat mixture are fried out, dry, the texture is not good. This time, according to the size of their own to adjust the appropriate, anyway, just cooked on the pan, it is right.