With a bowl of leftovers, you can stir fry the sentiment on the tip of the tongue --- Korean kimchi sausage fried rice(yong yi wan sheng fan ke yi chao chu she jian shang de qing diao han guo pao cai xiang chang chao fan )

With a bowl of leftovers, you can stir fry the sentiment on the tip of the tongue --- Korean kimchi sausage fried rice

Introduction:

"Kimchi is the soul of Koreans. In many traditional Korean families, a jar of kimchi's original marinade can even be passed on to nine generations: from great grandmother to grandmother, from grandmother to mother, from mother to daughter-in-law, and then on down Therefore, the real Korean kimchi is called "family love pickled with mother's love". The longer the time, the stronger the taste, so that Korean people call the good taste of kimchi "mother's taste". Perhaps it is out of love and gratitude for their mother that South Korean people call kimchi "filial product". I don't like Korean dramas or Korean food, but I don't exclude my love for Korean food, because there are so many things like kimchi and pork. In fact, what I really like is the food that people don't add locally. However, it's hard to say when I go to Korean restaurants in China, because it's too expensive to import directly from Korea, so you still need to calm down behind your infatuation, just like I buy it directly Like the kimchi imported from South Korea, my family is definitely the main force in the production. OK, let me talk about today's topic, the delicious fried rice made by South Korean kimchi at home. "

Production steps:

Step 1: prepare the pickles.

Step 2: prepare two Cantonese sausages.

Step 3: cut into small pieces.

Step 4: melt lard.

Step 5: put in the sausage.

Step 6: stir fry.

Step 7: stir fry until the sausage is transparent and add the kimchi.

Step 8: stir fry the leftovers.

Step 9: stir well, then pour in the right amount of pickle water and stir fry.

Materials required:

Kimchi: moderate

Leftovers: moderate

Cantonese sausage: moderate

The juice of pickle: right amount

Lard: right amount

Scallion: right amount

Note: using kimchi water is the key, because it is salty, basically do not put any condiment, because let go of kimchi water, so in the process of frying time needs to be longer, and the frequency of turning a little more.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yong Yi Wan Sheng Fan Ke Yi Chao Chu She Jian Shang De Qing Diao Han Guo Pao Cai Xiang Chang Chao Fan