Spicy fried rice rolls with black bean sauce
After the Guangzhou-style pork sausage noodles were fried with black bean sauce, it was so delicious that I couldn't stop talking ~
Recipe Recommendations
- pork sausage powder 10 articles
- peanut oil appropriate amount
- fresh soy sauce a tablespoon
- refined salt appropriate amount
Steps for Spicy fried rice rolls with black bean sauce
1
10 pieces of Cantonese-style pork sausage powder, cut into small pieces to drain off the water, and set aside 1 tablespoon of black bean chili sauce.
2
Put in the peanut oil in the hot pan (stir-frying pasta will stick to the pan, use a pan or non-stick wok to stir-fry), pour 70% of the oil into the pork sausage powder, spread it in the pan and fry, without having to stir fry first.
3
After frying the flour skin slightly, turn over and fry again. After frying the water in the rice bowl, when the flour skin turns light and charred yellow, add 1 spoonful of chicken essence powder, a little refined salt, and 1 tablespoon of fresh soy sauce and stir fry.
4
After stir-frying the rice noodles for one minute, add the tempeh chili sauce, and stir for 1-2 minutes, stir well and serve on a plate.
5
Finished product.Spicy fried rice rolls with black bean sauce Make Tips
To make it more interesting, you can finish frying the rice noodles with added ingredients in Step 3, and then put them first. Then heat a separate oil pan and stir-fry the fermented bean chili sauce to fragrant, and then return the rice noodles to the pan and stir-fry evenly. I think it's no difference to return it to the pot or stir it directly. The black bean sauce I use to stir-fry is the garlic black bean chili sauce pickled by my father's own house, which is not as choking as Laoganma chili sauce.