Four seasons stir fried - Kwai Fu

Four seasons stir fried - Kwai Fu

Introduction:

"I ate a stir fried dish at my mother-in-law's house that day. I thought the method was simple and the taste was very refreshing. After I wrote it down silently, I went home to make some improvements, and my present Siji Siji appeared. Why is it called Siji Siji? Because you can eat it all year round, and there are four colors. Hello, gentlemen. Please see, it's a simple and delicious Kwai dish.

Production steps:

Step 1: shred the mushroom

Step 2: cut leeks into sections

Step 3: shred the sausage

Step 4: beat the eggs well

Step 5: put a little white vinegar in the egg, cool the oil in the hot pot, and the egg is tender and yellow

Step 6: put a little oil in the pot, fry the onion and ginger in the pot, and then add the shredded sausage to stir fry until fragrant

Step 7: add the Shredded Mushroom

Step 8: because the mushroom I'm eating this time is fresh mushroom, some water may come out when I copy it. When I get out of the water, I put in the eggs, which can just dilute the water vapor

Step 9: finally put in the leek, salt and sugar, copy this hand quickly, otherwise the leek will collapse soon

Step 10: finally thicken with starch water

Materials required:

Leeks: more than half a Jin

Sausage: 2

Eggs: 3

Mushroom: 8

Starch: right amount

Salt: right amount

Sugar: right amount

Note: 1. The sausage I put in this dish is Cantonese sausage processed by the pork shop in front of my home. It's not cooked. I steamed it 15 minutes in advance and cut it into shreds after cooling. I don't think the sausage I bought in the shop would need to be steamed in advance if it didn't have that one. 2. This dish has its own flavor of sausage and leek, so I added salt and sugar to the seasoning. The taste is very fresh, and the method is very simple.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh