Sauted sausage with cauliflower(cai hua chao la chang )

Sauted sausage with cauliflower

Introduction:

"I'm tired of broccoli fried sausages, so I changed it to cauliflower fried sausages. Although the taste is not as crisp as broccoli, cauliflower is a good matching food for dry pot type, because cauliflower can absorb more oil and won't be greasy."

Production steps:

Step 1: cut the cauliflower into small pieces

Step 2: blanch the cauliflower with salt water

Step 3: skewed slicing of sausage

Step 4: cut the pepper into strips and set aside

Step 5: over low heat, pour in the sausage and fry out the oil

Step 6: transfer to high heat, pour in cauliflower, put in a spoonful of sesame oil, stir fry for about 3 minutes

Step 7: add the pepper and simmer for 2-3 minutes, then put salt out of the pot.

Step 8: close up ~ delicious.

Materials required:

Cauliflower: 500g

Sausage: 4

Color pepper: 1

Sesame oil: 1 teaspoon

Salt: two teaspoons

Note: 1. The fire should be controlled well, otherwise the sausage is easy to burn. 2. It doesn't take too long to blanch cauliflower, just boil for 30 seconds. 3. Setting fire to hemp seed oil is because cauliflower is more oil-absorbing and likes the smell of hemp seed oil.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Cai Hua Chao La Chang