Sihe dish
I brought a lot of sausages and bacon from my husband's hometown during the Chinese New Year. I started using them to make soup and noodles. It's delicious. I brought a meal of cabbage yesterday and found it a little wasteful and the taste became pale. So I made this improved dish today, and my husband said it was delicious!
Recipe Recommendations
- sausage appropriate amount
- garlic sprouts appropriate amount
- water chestnut appropriate amount
- fragrant dried appropriate amount
- salt appropriate amount
Steps for Sihe dish
1
Peel 5 water chestnuts, cut 4 garlic sprouts into sections, slice fragrant dried meat, and slice sausage (put them on the steamer when cooking. When cooking, the sausage will be OK when the rice is cooked, and it will be easy to take out and cut again. Moreover, the rice still has a very fragrant taste).
2
Put the oil in the pan and heat it up, add the sausage and stir-fry it for about a minute. Don't turn the heat too high. (You can stir-fry the sausage first to stir-fry the aroma and oil inside, so that the dish will be very delicious. This step is the key.) Then add the fragrant dried meat and let the fragrant dried meat "eat" the oil and aroma.
3
Add garlic sprouts and water chestnuts, add a little salt, not too much, because the sausage itself is salty, and it will be served after frying for another 30 seconds.Sihe dish Make Tips
Put the garlic and water chestnut last and don't fry it for too long, otherwise the nutrients will be lost. Don't put other seasonings, which will cover the taste of the sausage itself. The flu is very serious in early spring, so eat more garlic to kill bacteria.