Chinese Food
Sauteed sausage with garlic
(99912 views)
There are sausages at home every winter. They are also called dachshunds. They have their own cooking. Some are sent by friends. Some are bought from the Internet. There are flavors in all places. It's great whether it's steamed slices or fried vegetables. I don 't have to buy it at ordinary times. Only when it' s cold every year will someone do it. So I will prepare more every time. Put it in the refrigerator. I can eat the spring of the second year. I like sausages fried with garlic moss and carrots very much. In winter, garlic moss is very expensive. Fortunately, a handful is enough. Garlic moss doesn't absorb oil. Carrots don't absorb oil. And sausages are dried. Most of the oil in them has been eliminated. Put a little oil in them. It looks like oil when you fry them in the pot. Actually, the oil content is not high. They are all on the surface. And it has a special meal. Every time you fry this dish, you will have an extra bowl of rice.
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials. Remove the root and head of garlic moss. Remove the skin of carrot. Rinse the sausag
Step2:Cut the garlic moss into small pieces; cut the carrot into small pieces. Do not use too thin. Slice the sausage obliquely. Cut the onion into small pieces
Step3:Heat up the wok, put in the right amount of cooking oil, fry the chives
Step4:Stir fry the sausages until half cooked
Step5:Put in carrot sticks and stir fry
Step6:Stir fry the garlic moss. Season with a little salt. Note that sausages are salty and spicy, so add less sal
Step7:Stir fry well, then you can eat. This dish is very delicious. I use spicy sausages. It's salty and spicy. I need more rice.
Step8:This sausage tastes good, too. Because add a lot of side dishes. Scattered a little spicy. The family prefer to eat.
Cooking tips:Sausages themselves are very salty food. So when you fry this dish, you should control the amount of salt. Otherwise, it will be too salty. There are skills in making delicious dishes.
