Cantonese sausage is a traditional dish of Han nationality in Guangdong, belonging to Cantonese cuisine. This dish has the characteristics of beautiful appearance, bright color, mellow fragrance, delicious taste, thin skin and tender meat. There are many kinds of Cantonese sausages, including raw sausage, soy sauce sausage, duck sausage, gold and silver sausage, pig heart sausage, lean pork sausage, oyster sauce sausage, fresh shrimp sausage, egg yolk sausage, rose pork sausage, beef sausage, chicken sausage, duck sausage, mushroom sausage, squid sausage, scallop sausage and Dongguan sausage with local characteristics.
The practice of fried rice with Cantonese sausage;
I. Materials
Rice (preferably overnight) 1 small bowl, 2 small Cantonese sausages, 1 onion, salt and cooking oil.
Second, practice.
1. Slice the sausage obliquely and cut the onion into chopped green onion for later use.
2. Pour the oil into the pot. When the oil is 6 minutes hot, you can put 1/2 chopped green onion and sausage in medium heat and stir fry. .
3. When the sausage is slightly rolled up and fragrant, pour in the rice. Cold rice is fine, no need to heat it. Stir-fried for too long, chopped green onion will turn black, so we should grasp it well. Break up the rice with a spatula. Put some salt in it.
4. When the rice and sausage are evenly mixed, the rice is also sprinkled into granules, and then the remaining 1/2 chopped green onion is sprinkled. Turn it over twice and you can get out of the pot.