Fried rice with pork and vegetable root(wu hua rou cai gen chao fan )

Fried rice with pork and vegetable root

Introduction:

"My sister-in-law has grown a lot of mustard, which is tall and big. It's delicious to take off the leaves, pickle pickled vegetables, stir fry and make soup. The remaining thick stems can be peeled, cut into pieces or silk, and stir fry meat for stuffing. When I went back to my hometown, I also brought back some of them. They can't be put for too long. They will naturally age and even become hollow. The next day they were quickly disposed of and a small portion of fried meat was made. The rest was used for fried rice. In this way, the leftovers are not wasted_ ∩)O~”

Production steps:

Step 1: Ingredients: mustard stalk, overnight leftovers, chicken sausage, onion, pork.

Step 2: wash and slice the streaky pork, and then cut into grains.

Step 3: cut the root and peel it vertically. (it's easy to peel. It's hard to peel with a sharpener.)

Step 4: slice and dice the stem, dice the chicken sausage, peel and chop the scallions.

Step 5: hot pot, put a little oil, under the pork stir fry oil.

Step 6: stir fry shallots evenly.

Step 7: pour down the chicken sausage and stir fry.

Step 8: stir fry for a while.

Step 9: pour in the soy sauce.

Step 10: mix a little salt and chicken powder.

Step 11: pour in the rice and continue to stir fry.

Step 12: stir fry the rice until the taste and color of the rice are uniform, then shovel it up.

Materials required:

Rice: 1 bowl

Mustard stalk: 3

Dried scallions: 3

Pork: 50g

Chicken sausage: 2 pieces

Salt: right amount

Oil: right amount

Chicken powder: a little

Soy sauce: 2 tbsp

Note: cut off the vegetable root first, then peel it vertically, add some pork stir fry to make the whole bowl of rice better in color and flavor, and do not add pork if you don't like it. Soy sauce and chicken sausage are salty. It's better to try before adding salt. The best way to make fried rice is leftover rice overnight.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: onion

Chinese PinYin : Wu Hua Rou Cai Gen Chao Fan