Double preserved peas(shuang la he lan dou )

Double preserved peas

Introduction:

"Sausage and bacon are self-made and bought by ourselves after the winter solstice last year. After drying, in addition to giving some to others, I also left some to keep fresh in the refrigerator. If I want to eat, I can get them to cook at any time. In the twinkling of an eye, winter is coming again, there are only a little of two kinds of cured meat, just a little of Dutch beans in the refrigerator, and leftovers are a delicious dish. Ha ha ~ ~ this winter, we will start to make cured meat again

Production steps:

Step 1: remove the meridians and wash the peas.

Step 2: wash the bacon and sausage, put them in a bowl, and add water without any ingredients.

Step 3: put it in the microwave oven for 5 minutes (or steam it for 10 minutes) and take it out. Don't pour out the water in the bowl, save it for the next step.

Step 4: bring to a boil with proper amount of water, add a spoonful of salt, pour down the preserved meat water, pour in the Dutch beans, blanch until 8, and pick up.

Step 5: slice sausage and bacon.

Step 6: heat up the pan, add proper amount of cooking oil, add garlic and stir fry for a while.

Step 7: pour in the blanched peas, mix in chicken powder and sugar, stir fry evenly.

Materials required:

Sausage: 2

Bacon: 1 piece

Peas: 200g

Garlic: a little

Salt: right amount

Oil: right amount

Chicken powder: a little

Sugar: a little

Water: moderate

Note: sausages, bacon first cooked and then cut. Blanching and stir frying can keep the whole shape and crisp taste

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Shuang La He Lan Dou