What dishes are delicious to stir fry sausages, and what dishes are sausages and dishes to stir fry

Sausages can be stir-fried with green peppersHere's how:

Ingredients: 200 grams of garlic sausage, half a green onion, 2 green peppers, an appropriate amount of red pepper, an appropriate amount of olive oil blended oil, 10 grams of salt, 1 spoon of thirteen spices, 1 spoon of soy sauce, and an appropriate amount of chicken essence.

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2. Cut all materials and set aside.

3. Heat the pot and pour in an appropriate amount of olive oil and vegetable blending oil, and stir-fry the green onions and red pepper until fragrant. The heat should not be too large, so as not to affect the taste of fried red peppers.

4. Pour the prepared garlic sausage into the pot and stir-fry, add a spoonful of soy sauce, an appropriate amount of salt, thirteen spices, and chicken essence.

5. The intestine itself is cooked, so you can add green peppers by stir-frying casually, and you can fry the green peppers until they are cooked.

6. Finished products.

3 green peppers, 6 sausages, 1 onion, 1 garlic, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of soy sauce, a little chicken essence, an appropriate amount of oyster sauce, and a little thirteen spices.

Stir-fried sausage with green peppers.

Stir-fried sausage with green peppers.

Method: Stir-fried sausage with green pepper.

Stir-fried sausage with green pepper (4 photos).

1. Slice the sausage, and the chili pepper is also sliced for later use [1] ;

2. Wash and slice the onion and set aside;

3. Chop the garlic and set aside;

4. Put oil in a wok, add garlic and stir-fry until fragrant;

5. Add the sausage and stir-fry the oil;

6. Add the onion slices;

7. Add oyster sauce, soy sauce, a little salt and thirteen spices and stir-fry evenly;

8. Add green chili peppers and stir-fry;

9. Stir-fry the green chili pepper until it is broken, and then it can be eaten out of the pot.

Appropriate amount of cooking oil, a little light soy sauce, a little chicken essence, a little balsamic vinegar, a little pepper.

Steps: 1.Wash the peppers and cut into shreds.

Sausages sautéed with double peppers.

Sausages sautéed with double peppers.

2.Slice the sausages.

3.Stir-fry the chili peppers in oil until fragrant.

4.Stir-fry the sausages and chili peppers and add a little light soy sauce.

5.Stir-fry the sausages and chili peppers and add a little light soy sauce.

6.Add a little balsamic vinegar and continue to stir-fry.

7.Season with pepper and chicken essence, stir-fry evenly and remove from the pan.

Ingredients: 4 sausages, 1 garlic sprout.

Ingredients: 1 slice ginger, 2 cloves of garlic, 1 chili pepper, 1 tbsp salad oil, 1 3 tsp salt, 1 2 tsp monosodium glutamate, 1 2 tsp soy sauce, 1 tbsp rice wine.

Method: Cut the garlic seedlings into oblique slices, and separate the garlic from the white and green garlic; Slice garlic; Ginger cut diamond-shaped slices; Slice of chili peppers; Put the sausages in boiling water and boil for 2 minutes, let cool and cut into oblique slices for later use. 2.Take the pot and pour in the salad oil to heat, stir-fry the garlic slices, ginger slices, and chili flakes of method 1, put in the sausage slices of method 1 and fry until fragrant, then put in the white part of garlic in method 1, pour rice wine, then add salt monosodium glutamate and soy sauce to taste, and finally put in the green part of garlic in method 1 and stir well.

Cooking skills. 1. Garlic sprouts are particularly difficult to cook, so be sure to blanch them with hot water. When blanching, you can put an appropriate amount of oil to ensure the color of the garlic sprouts. The blanching time should not be too long, the cooking is too soft, and the garlic sprouts have no umami.

2. If you find that the garlic sprouts are still relatively raw, you can stir-fry while putting cooking wine, and you can also add a little bit of stock or water in an appropriate amount to simmer, but you can't add too much water, and the less you simmer, the better. As long as the garlic sprouts are broken, it's fine.

3. If you are worried that there is too much nitrite in the sausage, you can steam it first, pour out the steamed water, and then fry it, and a lot of nitrite will be removed!

Sausages can be sautéed with green onions or onions. Shred the green onions and onions, slice the sausages, and stir-fry directly in the oil pan.

Stir-fried bitter gourd with sausage is very delicious and anti-inflammatory, bitter gourd is very bitter, the taste of sausage can reduce a lot of bitterness, it is a very good dish, you can try it yourself.

Sausages fried carrots are more delicious.

Sausage fried zucchini is delicious.

Sautéed lettuce with sausages.

Sausage fried zucchini is definitely the most delicious dish, first we start the pot to heat the oil, put in the green onion and minced garlic, then put the zucchini into it, stir-fry for about two minutes, put the sausage into it, add the appropriate amount of salt light soy sauce, and then stir-fry for about three minutes.

For green peppers, first add an appropriate amount of oil to the pot, then cut the sausage into slices and put it in, add a little light soy sauce, dark soy sauce. Salt. Then put the green pepper in it and stir-fry for a while.

The sausage fried garlic sprouts are delicious, after the garlic sprouts are fried in the pot to make the fragrance, add the sausages and stir-fry, and add the seasoning before the pot is ready to eat.

Sausages can be stir-fried with chili peppers, green onions, eggs, cauliflower, kale, etc.

Sausages are a type of food made of long cylindrical tubes made of very ancient food production and meat preservation techniques, in which the meat of animals is ground into strips and then filled into casings. And the sausages are nutritious and delicious, and can be eaten with a variety of ingredients.

Chinese sausages were created before the Northern and Southern Dynasties, and were first seen in the "enema method" contained in the Northern Wei Dynasty's "Qi Min Yaoshu", and its method has been passed down to this day. Chinese sausage sausage does not add starch, can be stored for a long time, eaten after cooking, delicious flavor, mellow and rich, long aftertaste, the more you chew, the more fragrant, far better than the enema products of other countries, it is one of the traditional Chinese characteristic foods, well-known at home and abroad.

Sausage fried garlic moss is delicious, and the method is as follows:

Ingredients: 1 sausage, 1 carrot, 1 garlic moss.

Excipients: appropriate amount of cooking oil, 1 handful of salt, 1 handful of green onion.

1. Prepare the raw materials, remove the roots and heads of the garlic moss, peel the carrots, and rinse the sausages.

2. Cut the garlic moss into small pieces; Cut the carrots into strips, not too thin, cut the sausages diagonally into thin slices, and chop the green onions.

3. Put the wok on the heat, add an appropriate amount of cooking oil, and fry the chopped chives.

4. Put the sausages in and fry them until they are half-cooked.

5. Add the carrot strips and stir-fry.

6. Add garlic moss and stir-fry, add a little salt to taste. Note that the sausage itself is salty and spicy, so add a little less salt.

7. Stir-fry and put it on a plate, and you can start eating.

Things to look out for when buying sausages

1. Brand and reputation: Choose well-known brands of sausages, which usually have higher production standards and quality assurance. The quality and taste of sausages can be understood by reading consumer reviews and word of mouth.

2. Product label: Read the label on the sausage packaging carefully to understand the ingredients, production date, shelf life and storage conditions of the sausage. Make sure that too many chemical additives and preservatives are added.

3. Appearance and smell: Choose sausages with bright appearance, smooth surface, and no obvious damage or discoloration. Smell the sausage, it should have a fragrant meat smell and no peculiar smell.

4. Materials and origin: High-quality sausages should use fresh meat and natural seasonings. If possible, you can choose organic or certified sausages, which is more ***.

5. Texture and taste: Gently pinch the sausage, which should have a certain elasticity and firmness, and should not be too loose. The palate should be tender and smooth, and there should not be too much tendon or scraps.

Sausages and carrots are delicious. Sausages and carrots.

Ingredients preparation: 150 g carrots, 100 g sausages.

15 grams of green peppers, a little ginger, minced garlic and green onions.

Cooking wine, salt, chicken powder, water starch, edible oil.

Cooking steps: 1 Cut the peeled and washed carrots into 2 cm long pieces with an oblique knife and cut them into slices.

2 Cut the washed and stemmed green pepper in half, remove the seeds and cut into slices.

3 Wash the sausages and cut them into slices.

4 Place the processed ingredients on a plate for later use.

5 Pour an appropriate amount of water into a pot and bring to a boil, add the carrots, and cook for about 1 minute.

6 Remove the blanched carrots.

7 Heat a pan with oil, bring to a boil until it is 40% hot, pour in the sausages and fry for about half a minute.

8 Remove the fried sausages and set aside.

9 Leave oil at the bottom of the pot, pour in ginger slices, minced garlic, green onion and green pepper, and stir-fry until fragrant.

10 Pour in the carrots and stir well.

11 Add the sausage.

12 Add cooking wine, add salt and chicken powder, stir-fry evenly.

13 Add a little water and stir-fry over high heat for a while.

14 Pour in the water starch.

15 Stir-fry the ingredients in the pan until flavorful.

16 Serve on a plate.

Carrots are rich in nutrients, containing more carotene, sugar, calcium and other nutrients, and have many health care functions for the human body, so they are known as "little ginseng". Carrots can strengthen the spleen, dissolve stagnation, and can assist indigestion, dysentery, cough, and blood sugar. It provides vitamin A, which has the functions of promoting normal growth and reproduction of the body, preventing respiratory tract infections and maintaining normal vision, and preventing night blindness and xerophthalmia.

Tips for making it.

Carrots are sautéed in oil or stewed with meat to facilitate nutrient absorption.

Sausages are better cooked in a steamed way because they are seasoned themselves, and if you fry other raw vegetables, you will inevitably have to add additional seasonings, and the sausages will be too salty because of this. Unless you chop the sausage and use it as a topping to add flavor to the dish, such as sprinkling some minced sausage when scrambling eggs, or replacing chopped green onions with sausage foam when boiling egg custard, you can also spread the cake evenly before the batter has yet to solidify. It can also be served with corn kernels, green bean grains, carrot cubes, celery segments, and white nuts.

Or cabbage leaves, when wrapping bean skin, as a sandwich filling. You can also stuff tofu and eggplant instead of minced pork. Or stew with steamed meat powder, which is the kind of broken rice flour granules, half sausage foam and half steamed meat powder, which is double the amount, and the taste is basically restored to the same super rice, and it also saves costs.

Sauerkraut sauerkraut with sausage is more delicious.