Fried rice with preserved cabbage(la wei bao cai chao fan )

Fried rice with preserved cabbage

Introduction:

Production steps:

Step 1: cook the rice and stir it up with a spoon

Step 2: dice the sausage, chop the garlic and cut the garlic into sections

Step 3: after cleaning the cabbage, drain the water, remove the outer pieces, cut the cabbage into four halves, cut the inner core, and then cut the cabbage leaves into shreds

Step 4: heat the right amount of oil in the pot, pour in the sausages, stir until the surface is slightly scorched, and set aside

Step 5: leave a proper amount of oil in the pot, pour in garlic and saute until fragrant, then pour in shredded cabbage

Step 6: stir fry until soft, add a little water (soup), add refined salt, stir fry evenly, and then add the scattered rice

Step 7: pour in the sausages, stir in the soy sauce and chicken essence, stir well

The eighth step: stir fry until the ingredients are all evenly colored.

Step 9: finally add garlic slices, drop a little sesame oil, mix well and serve

Materials required:

Cabbage: right amount

Sausage: right amount

Refined salt: right amount

Garlic: right amount

Garlic: right amount

Soy sauce: moderate

Pepper: right amount

Chicken essence: appropriate amount

Clear water (soup): moderate amount

Rice: right amount

Sesame oil: right amount

Note: A: when cooking white rice, try not to use too much water, which can be less than usual, so that the fried rice can have clear grains. B: sausage can be replaced with other meat. C: when frying cabbage, do not add too much water (soup), but add a little water to make the cabbage soft until cooked. Too much water will make the rice grains stick together and affect the taste

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : La Wei Bao Cai Chao Fan