Four seasons stir fried - Kwai Fu
Introduction:
"I ate a stir fried dish at my mother-in-law's house that day. I thought the method was simple and the taste was very refreshing. After I wrote it down silently, I went home to make some improvements, and my present Siji Siji appeared. Why is it called Siji Siji? Because you can eat it all year round, and there are four colors. Hello, gentlemen. Please see, it's a simple and delicious Kwai dish.
Production steps:
Step 1: shred the mushroom
Step 2: cut leeks into sections
Step 3: shred the sausage
Step 4: beat the eggs well
Step 5: put a little white vinegar in the egg, cool the oil in the hot pot, and the egg is tender and yellow
Step 6: put a little oil in the pot, fry the onion and ginger in the pot, and then add the shredded sausage to stir fry until fragrant
Step 7: add the Shredded Mushroom
Step 8: because the mushroom I'm eating this time is fresh mushroom, some water may come out when I copy it. When I get out of the water, I put in the eggs, which can just dilute the water vapor
Step 9: finally put in the leek, salt and sugar, copy this hand quickly, otherwise the leek will collapse soon
Step 10: finally thicken with starch water
Materials required:
Leeks: more than half a Jin
Sausage: 2
Eggs: 3
Mushroom: 8
Starch: right amount
Salt: right amount
Sugar: right amount
Note: 1. The sausage I put in this dish is Cantonese sausage processed by the pork shop in front of my home. It's not cooked. I steamed it 15 minutes in advance and cut it into shreds after cooling. I don't think the sausage I bought in the shop would need to be steamed in advance if it didn't have that one. 2. This dish has its own flavor of sausage and leek, so I added salt and sugar to the seasoning. The taste is very fresh, and the method is very simple.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Si Ji Xiao Chao Kuai Shou Cai
Four seasons stir fried - Kwai Fu
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