How to fry sausages that are not easy to break and not dry hard?

Put oil in the pot, put chopped green onions, and boil the pot. Pour in the sliced sausage and pour in the light soy sauce. Pour in the garlic moss and stir-fry with a spoonful of oyster sauce to enhance freshness. Add a spoonful of salt to taste. Stir-fry and serve.

Preparation of fried sausages with asparagus:

Ingredients: 1 handful of asparagus, 1 sausage, 2 cloves of garlic, 2 slices of ginger, a pinch of salt;

Production process: The first step, a sausage, rinse it with water first, put the sausage into the pot through the water, steam for a while, about 10 minutes, take out the sausage, cut it diagonally, don't be too thin; The second step, a handful of asparagus, after it is cleaned, cut it diagonally into sections, add water to the pot, add a little salt, boil the water, put in the asparagus, blanch the water, take out the blanched asparagus and quickly pass it through the cold water; The third step is to cut the ginger into shreds, peel and cut the garlic into minced pieces, then start to stir-fry, add a little cooking oil to the wok, after heating, add minced garlic and ginger shreds, stir-fry over low heat, and stir-fry the fragrance out; The fourth step is to put in the pre-cut sausage, stir-fry over low heat, fry both sides of the sausage, and when the edge begins to bend, put the asparagus into the pot and pour in a little water; The fifth step, quickly stir-fry, add a little salt to taste, stir-fry until flavorful, like chicken essence can put a little bit of chicken essence to enhance freshness, stir-fry evenly, the dish is ready, turn off the heat, put it on the plate, and serve it.

1.Prepare the sausage and lean meat, thinly slice the garlic, remove the tendons from the snow peas, and slice the sausage.

2.Thinly slice the lean meat, add salt and light soy sauce and marinate for 5 minutes.

3.Heat a pot, add a small amount of oil, stir-fry the garlic, add the sausage and meat slices and stir-fry together.

4.Add a small amount of salt and fry until the sausage is oily.

5.Add snow peas to the original pot and stir-fry, add salt and chicken powder to taste.

6.Stir well with a small amount of cornstarch and a small amount of water, pour into the pan, fry the snow peas, and add the sausage.

7.Stir-fry well and it is ready to go.

How to fry intestines 1Stir-fried sausage with sweet beans (1) Take out the gluten on both sides of the sweet beans, then clean the sausage, and then cut it into slices for later use. (2) Stir-fry the sausage in a hot pan over low heat to fry the fat of the sausage.

3) Stir-fry the oil with sausage, heat it well, add sweetness, and then quickly stir-fry evenly. (4) Finally, sprinkle with some sugar, stir the appropriate amount of salt evenly and you can get out of the pot, and the salt should be a little, because the bacon already has a salty taste. 2.

Sausage fried rice (1) Cut the sausage into cubes, cut the onion into cubes, put the eggs in a bowl, beat into egg liquid and set aside. (2) Add an appropriate amount of oil to the pan, and when the oil is hot, beat the egg mixture into the pan and fry the eggs into minced eggs. (3) Then pour in the diced onion, pour in the corn kernels and diced sausage and stir-fry evenly, sprinkle with an appropriate amount of salt, and finally, add rice, stir-fry evenly and then you can eat.

3.Stir-fried sausage with green pepper (1) Cut the sausage into slices, cut the green pepper into chunks, and cut the ginger and garlic into minced pieces. Add an appropriate amount of oil to the pot, add the sausage, fry the fat of the sausage, then add the minced ginger and garlic to fry the fragrance.

2) Then add the chili peppers, stir-fry, add some chicken essence, and you can get out of the pot. 4.Stir-fried sausage with celery (1) Prepare the celery, clean it, then cut it into segments and put it on a plate for later use.

2) Cut the sausage into slices, put them on a plate, and cut the green onions, ginger, and dried chilies. (3) Add an appropriate amount of water to the pot, wait for the water to boil, put the celery in the pot and blanch it, and then scoop it up and drain the water. (4) Then blanch the sausage again, about 30 seconds or so, and then scoop it up and clean it with water.

5) Add an appropriate amount of clear oil to the pot, wait for the oil to heat well, pour in the green onion, ginger and dried chili, stir-fry until fragrant, and then add the sausage. (6) Then add cooking wine, celery, stir-fry over high heat, finally, sprinkle with monosodium glutamate, sugar, salt, hook water starch to collect the juice, and you can put it on a plate. 5.

Stir-fried sausage with kale (1) Add an appropriate amount of water to the pot, then drip with oil, and after the water boils, put the kale in the pot and blanch it, blanch it until it turns green, and then scoop it up and drain the water. (2) Add oil to the pot, add the ginger slices to stir-fry until fragrant, then add the sliced sausages, fry until transparent, then add kale, and finally, sprinkle with sugar, salt and stir well, and it can be served. How do you fry sausages that taste good?

Here are five ways to stir-fry sausages, which you can make at home. When the sausage is dried, it is easy to be contaminated with some impurities, so it is best to wash the sausage with warm water, so that the cooked sausage will taste good. When people eat sausages, they should not eat too much at one time, because this is a pickled delicacy after all!

There are a lot of ways to do it, fried sausage with bean curd, sausage claypot rice, fried sausage with green pepper, sausage egg pancake, potato sausage stewed rice, sausage dumplings, screw chili fried sausage, the method is very simple and delicious, of course, I think the ingredients are still quite important, if the bacon sausage is not good, it will also affect the taste.

You can buy Yuan Erliangchen's sausage, pure smoked sausage, a little spicy, whether you eat spicy or not, you think it's delicious, I will buy dozens of packs of gifts every New Year.

In most cases, fried sausages are a relatively common phenomenon, and many people will encounter this situation, especially novices. So how do you fry sausages without sticky? Let's take a closer look!

The sausage is too dry After a long time of air drying, the surface moisture will be relatively small, and the temperature will rise above the boiling point of water after heating, resulting in the carbonization of the sausage, and the surface will be easy to paste.

The oil temperature is too high, or it may be because there is too much oil! The controlled oil temperature is too high! Or too long!

Uneven heating of the pot The commonly used iron pot or other metal pots are caused by uneven heating, such as boiling noodles or boiling porridge, sometimes if not stirred in time, it will cause the bottom to be paste.

Can't eat. Processed meat itself has carcinogenic factors (nitrosamines, plus tritetraphenyl propionylpyrine after meat burning, are harmful substances to the human body, and will be harmful to health after consumption).

Burnt vegetables belong to high-temperature cooking food, and after burning, it will produce carcinogen "benzopyrene", which is a strong carcinogen and can easily cause esophageal cancer.

Stomach cancer, etc., may also affect the vision of teenagers. Cooking oil.

At a high temperature of about 200, oil smoke is produced, and the oil smoke carries a large amount of "benzopyrene". In baked food, the content of "benzopyrene" is 10 to 20 times higher than that of ordinary food.

1. Soak in boiling water and then stir-fry.

2. Add some vinegar when stir-frying.

3. Put more oil, turn it frequently, fry it over low heat, and add a small amount of water.

4. Pay attention to the heat.

After the sausage is cooked, you can turn the heat to a slight heat or turn off the fire, and then put it on a plate to prevent the sausage from scorching.

If you eat it, it will cause carcinogens to accumulate in the body, and long-term accumulation will lead to cancer.

The probability increases, and there is no nutritional value after the sausage is fried, and it will also affect people's appetite, so they must pay attention to the control of their heat and time when they fry the sausage in their daily life, so as to greatly avoid the situation of fried paste.

Approaching the Chinese New Year, it also means a family reunion. In addition to reminiscing between family members, they will also eat a lot of delicacies, and the indispensable delicacies for the Chinese New Year are bacon and sausages. I believe everyone likes to eat sausages very much, and generally many stores have grilled sausages for sale, which not only taste firm, but also very fragrant.

And in addition to being delicious, the sausage also has a lot of nutrients in it. In addition, it is also divided into different methods, and among the methods, the most popular is stir-frying. Putting the sausage and green onion together in the pot for stir-frying, not only can make the sausage taste salty, fragrant and soft, but also has a strong green onion flavor, which can be well combined with the sausage's cured meat, whether it is used as a side dish or a snack is very delicious.

However, the sausages that many people fry at home are always not as delicious as those fried in restaurants. Maybe in many people's thoughts, stir-frying sausages is not to put the sausage slices in the pot and stir-fry, then add green onion leaves, and fry them to get out of the pot, in fact, this practice is wrong. I'm going to share it with you today40 years of chef:

When frying sausages, do this step more than 10,000 times, otherwise it will be hard and unflavorful.

【Stir-fried sausage with green onion leaves】

Ingredients: sausage, green onion, ginger, cooking wine, sugar, light soy sauce, oyster sauce, salt, pepper.

Production method: The first step is to soak the sausage in water for 10 minutes, clean some dust on the surface with your hands slightly, then drain the cleaned sausage, put it in a bowl, add a few slices of ginger and green onions, and then put it in the steamer and steam for about 30 minutes. This is a step to do when frying sausages, and many people may only put the sausages in water and wash them a little when they fry them.

But there is no way to clean some impurities on the surface of the sausage.

The second step is to take out the steamed sausage and cut it into thin slices, pour an appropriate amount of cooking oil into the pot, wait until the oil temperature is hot, add the cut ginger, green onion leaves and an appropriate amount of dried chili pepper to fry the fragrance, put the cut sausage into the pot, pour in the appropriate amount of cooking wine, turn it a few times, add sugar, light soy sauce, oyster sauce, salt, stir-fry evenly, sprinkle some pepper to get out of the pot.

Cooking Tips:

1. Therefore, according to the experience of 40 years of chefs, when frying sausages, it is necessary to do the step of steaming them in a pot, otherwise the sausages will be hard and tasteless. This is mainly because steaming in the pot can make the taste of the sausage soft and glutinous, and when cooking, it is easier to absorb the aroma of the seasoning, so that the sausage will be more salty and fragrant when fried. Don't you think it's not particularly difficult to fry sausages?

If you like to eat sausages, hurry up and go home and make them!

Method 1: Before taking out the sausage and stir-frying it, put the sausage into warm water and soak it overnight, remember to use warm water, not boiling water, otherwise the taste of the sausage will deteriorate. After soaking, the sausage will become soft.

Method 2: After the sausage is washed, it is steamed in a pot and then fried. The following is an example of steaming sausages first and then stir-frying, stir-fried sausages with garlic sprouts, which are fragrant and delicious!

You can boil the water first, then put the sausage in the pot and steam for 30 minutes, then turn off the heat and continue to simmer for about 10 minutes, the juice will appear, and the sausage will become soft, or put it in the water and cook for half an hour.

Soak or boil in warm water for a long time. Therefore, the sausage method is generally used to steam or cut thin slices, so as to avoid it being dry and hard.

You can steam the sausage before frying it so that it won't be hard when fried. Here's how:

Ingredients: 2 sausages, 300 grams of garlic sprouts, appropriate amount of red pepper, appropriate amount of garlic, appropriate amount of salt, appropriate amount of pepper.

Production steps: 1. Wash the sausage and put it in a pressure cooker to steam for ten minutes, and then slice it for later use;

2. Put the sliced sausage and garlic slices into the pot, add a small amount of oil, and stir-fry slowly;

3. Stir-fry part of the fat of the sausage until it is stir-fried;

4. Add the garlic sprouts and red pepper and stir-fry together;

5. Stir-fry until almost cooked, then add salt and pepper;

6. Stir-fry evenly;

7. Put it on a plate and serve.

Blanch the sausage, put the sausage in the cold water, and keep it until the water boils and fishes it out, so that the sausage will not be very hard.

Many people fry sausages directly in the pan, which takes a long time, and the sausages are also very hard. After blanching, the sausage can be cooked in the pot for two minutes, which is very convenient, and the taste is also better, soft and delicious.

How to make the sausage delicious.

Ingredients: sausage, rice, rape, dark soy sauce, light soy sauce, sesame oil, sugar.

Steps: 1. Put the washed rice into a casserole, add an appropriate amount of water and soak it for more than ten minutes;

2. Add a little oil to the soaked rice and mix well;

3. Cover and cook the rice until it is eight ripe;

4. Soak the sausage in water for five minutes, remove the slices, put them in a casserole, continue to cook until fully cooked, and then mix well;

5. Wash the rape, boil another pot of water, add a little salt and salad oil after the water boils, put the rape and blanch for one minute, remove and set aside;

6. Mix dark soy sauce, light soy sauce, sesame oil and white sugar into a sauce, pour it on the steamed claypot rice, and put the blanched rape.

Sausage is a very ancient food production and meat preservation technology, sausage is made of pork as raw material, chopped or ground into dices, marinated with seasonings, filled with natural casing, dried, air-dried or baked. The sausage has a mellow and rich taste, a long aftertaste, and the more you chew, the more fragrant it becomes, which can be appetizing and help you eat and increase your appetite.

Sausages can be steamed, boiled, or stir-fried with other ingredients. When many people fry sausages, after the sausages are sliced, they will be broken as soon as they are fried, and they are very easy to disperse, and the fried sausages are dry and hard to eat, losing the flavor of the sausages.

How do you fry sausages to taste good? Today I share a sausage fried snow peas, fried with sausages and snow peas, don't fry the sausages directly in the pot, as long as you adjust the cooking order, do this step more, the fried sausages will not be scattered, soft and fragrant, the color of snow peas is emerald green, and it is crispy and tender. You have also learned to make it for your family to eat during the New Year, and here is how to share it:

Sausage fried snow peas] Ingredients: 4 Cantonese sausages, 150 grams of snow peas, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, half a tablespoon of cooking wine, appropriate amount of water starch

Steps:1Prepare the required materials, break the ends of the snow peas by hand, if there is old silk, tear off the old silk, wash the snow peas and set aside.

2.Add water to the steamer and bring to a boil, put the sausage on a plate, put it in the steamer, steam it through the water, steam it for 10 minutes. When the time is up, take out the sausage and let it cool.

3.Add water to a boil in a pot, add a little salt, pour in a few drops of oil, blanch the snow peas for about 2 minutes, blanch the snow peas until the color turns dark green, and remove the snow peas. When blanching snow peas, add salt to the water and add a few drops of oil to make the snow peas more green in color and can also make the snow peas taste at the bottom.

4.After removing the snow peas, immediately put them in cold water to cool down quickly, remove and drain the water for later use. After blanching, cold water is used immediately to keep the snow peas crisp and tender, and the color will not turn yellow.

5.Cut the cooled sausage into slices with an oblique knife, not too thin, chop the green onion, dice the ginger, and slice the garlic.

6.Heat oil in a pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant. Add the sausage and stir-fry it a few times to bring out some oil.

8.Add the snow peas, pour in a little cooking wine, stir-fry evenly over high heat, then add a little water starch to thicken the thickener, stir-fry evenly over high heat, turn off the heat, and put it on a plate.

Tips: When frying the sausage, the sausage is steamed first, it is also easy to slice, and then fried with other ingredients, the raw sausage is fried directly in the pot, the sausage is fried, the sausage is fried for too long, it is easy to fry the sausage, and the fat and moisture of the sausage are fried, the sausage is dry and hard, and the flavor of the sausage is lost, so before the sausage is fried, it can be steamed and then fried, which can shorten the frying time of the sausage, and the sausage is soft and fragrant.