Today to share with you is to refer to the delicious garlic moss fungus fried sausage, the tone is beautiful, rich in texture, taste is very good, the more you eat, the more you love to eat. Garlic moss is the tender stems of garlic, in the past only in the spring, now the reverse is easily savored all year round. Garlic moss has a strong garlic flavor, and is used in roasted dishes to both refresh and eat as a vegetable or fruit. Therefore, even if the price of garlic moss is not very cheap, it is still very popular.

Garlic is also a familiar guest on my family's dinner table, and is usually used to stir-fry lean meat or raw eggs. This time coincides with the Chinese New Year, so used to fry sausage, sausage bacon is also a very good choice, both delicious and "New Year's flavor", special suitable. Whether it looks very appetizing, then hurry up to do it! Garlic fungus fried sausage need food: garlic, dry fungus, sausage, ginger, vegetable oil, salt, monosodium glutamate production process is as follows:

prepare some dry fungus, 2 hours in advance with cool water soak open. Soak open a good bit of fungus with warm water to clean up a few times, and then broken into suitable pieces; in addition to prepare a small handful of garlic clover and some sausage. (Sausage is salty and savory, according to personal preferences to choose)

Directly clean the garlic clover, and then remove the head and tail, leaving only the more tender part of the pick into the appropriate length; finally sprinkle some salt, marinate for 10 minutes. Cut the sausage into thicker slices, and cut the ginger into julienne strips to set aside.

Pour in a pot of vegetable oil, then pour in the sausage and stir fry. Keep an eye on the cooking level to prevent the sausage from drying out. After the sausage fried off the color, put in the ginger again burst the pot. Pour in the soaked fungus, stir-fry again.

Garlic moss is also poured into the pot to fry again, to keep stirring, while frying while observing, to prevent the sausage and garlic moss fried paste. Finally, add the appropriate amount of salt and monosodium glutamate to the pot to modulate, stir evenly can be removed from the fire. The fried dishes, served out on a plate. A full-flavored, multi-flavored garlic moss fungus fried sausage, is ready! Indeed very fragrant, too tempting!