Authentic Sichuan style spicy sausage Fried Cauliflower(zheng zong di chuan wei ma la xiang chang chao hua cai )

Authentic Sichuan style spicy sausage Fried Cauliflower

Introduction:

"I like sausages with garlic moss, garlic sprouts, green peppers, cabbage, or cauliflower. Today, I'd like to introduce to you a super dish for dinner - [Sichuan sausage Fried Cauliflower] "

Production steps:

Step 1: wash cauliflower and tear it into small flowers. Wash green pepper. Sausages are made at home. Take out two and steam them in a pressure cooker for 20 minutes.

Step 2: heat the oil in the pan and stir in the garlic slices.

Step 3: slice the steamed sausage and put it into the pot. Reduce the heat and stir until transparent. Spit out oil slightly.

Step 4: pour in the cauliflower.

Step 5: pour in a little water, cover the pot, not only let the cauliflower cooked, but also keep the crisp taste, so the time is not long, simmer for 2 minutes.

Step 6: a spoonful of oyster sauce.

Step 7: cut green pepper into horseshoe shape and pour into the pot.

Step 8: a little salt, or no salt, because sausages and oyster sauce are salty.

Step 9: stir fry a few times, you can put the plate out of the pot.

Step 10: cauliflower absorbs the oil of sausage, super rice!

Materials required:

Cauliflower: one

Sausage: one

Capsicum: 4

Garlic slices: appropriate amount

Salt: a spoonful

MSG: half a teaspoon

Oyster sauce: 1 teaspoon

Note: 1. Cauliflower can also be blanched in boiling water in advance until 7 or 8 mature, and then fried with sausage, taste more crisp and tender. 2. [preservation of sausage] in order to keep sausage for a long time, the new sausage must be well dried, otherwise it is easy to get white mildew. Of course, it's not delicious if it's too dry. 70% is better. In winter, hanging in the outdoor ventilation, you can eat until the new year. If you want to keep it longer, you can keep it for more than half a year in the freezer~~

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Zheng Zong Di Chuan Wei Ma La Xiang Chang Chao Hua Cai