Winter goes to spring(dong qu chun lai si he cai )

Winter goes to spring

Introduction:

"I brought a lot of sausages and bacon from my husband's hometown for the new year. They were used to make soup and noodles at the beginning, which was delicious. Yesterday I took a ton of cabbage and found that it was a little wasteful, and the taste became light. So today I made this improved dish. My husband said it was delicious!"

Production steps:

Step 1: peel five water chestnuts, cut four garlic sprouts into sections, slice dried garlic, slice sausage (when cooking, put them on the steaming tray, and the sausage is OK when the rice is cooked. It's easy to take them out and cut them, and the rice still has a very fragrant flavor).

Step 2: heat the oil in the pan and stir fry the sausage for about a minute. Don't turn the fire too high. (sauteed sausages can stir fry the flavor and oil out, so the dish will be very delicious. This is the key step.) Then add dried incense, let dried incense "eat" to the oil and fragrance oh.

Step 3: add garlic sprouts and water chestnut, add a little salt, not too much, because the sausage itself is salty, and then stir fry for another 30 seconds.

Materials required:

Sausage: right amount

Garlic sprouts: right amount

Water chestnut: right amount

Dried incense: appropriate amount

Salt: right amount

Note: garlic and water chestnut should be put last, do not fry for too long, otherwise nutrition will be lost, do not put other seasoning, seasoning will cover the flavor of sausage itself. Early spring flu is very serious, eat garlic sterilization oh.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Dong Qu Chun Lai Si He Cai