Crispy fried peas(cui chao he lan dou )

Crispy fried peas

Introduction:

"Dutch pea (PEA) is not produced in Holland. The reason why it is called Dutch pea is that the Dutch brought it from its origin to China. In the 17th century, the Dutch dominated Taiwan and the Southeast Asian islands with their powerful Sea fleet, bringing all kinds of imported goods from all over the world, so the local residents began to call them Dutch beans. Later, the people of Southern Fujian and Chaoshan who went to Southeast Asia for a long time took it back to their hometown, and they also used the local name of pea, which is called Dutch pea. "

Production steps:

Step 1: Boil the water in the soup pot, add salt, and blanch the peas

Step 2: blanch the peas a little and put them in cold water immediately

Step 3: cook the sausage for five minutes

Step 4: smash the garlic seeds with a knife, chop them and slice the sausage

Step 5: heat up the frying pan, pour the vegetable oil into the frying pan, stir fry the minced garlic, pour in the sausage and stir fry

Step 6: pour in the peas, stir fry evenly, add salt to taste, then put them on the plate

Materials required:

Peas: moderate

Cantonese sausage: 2

Garlic seed: 2 cloves

Salt: right amount

Note: 1. When blanching with boiling water, the action should be fast. Don't cook for a long time. Blanch a little and then put it into cold water. 2. Before sausages are fried, boil with boiling water for 5 minutes, because sausages are salted products after all. Boiling with water can remove the nitrite. 3. Stir fry for a while and then put them out of the pot. Don't fry for a long time, or they will become soft and not crispy

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Cui Chao He Lan Dou