青瓜香腸蛋炒飯

中文介紹

原料: 隔夜飯400g、香腸70g、青瓜70g、胡蘿蔔50g、雞蛋2個調料:
油3湯匙、鹽1茶勺、料酒1茶匙、白鬍椒粉少許
做法:
1、青瓜洗淨,去皮或者用刀背颳去刺,胡蘿蔔洗淨刨皮;
2、香腸、青瓜、胡蘿蔔都切成小碎丁,雞蛋打散加入料酒拌勻;
3、熱鍋裡面加入1湯匙油,雞蛋放入炒碎盛出;
4、再倒入剩下的油,倒入香腸,翻炒變色後倒入米飯,加入鹽,炒到米飯顆粒狀;
5、接著加入胡蘿蔔和炒好的雞蛋繼續翻炒1分鐘,加入青瓜翻炒20秒,關火;
6、加入白鬍椒粉調味即可。
小貼士:
1、香腸本身非常鹹,鹽減半。
2、白鬍椒粉起到提鮮的作用,給飯增加口感。

英文解說

Material: Overnight rice 400g, sausages 70g, cucumber 70g, carrots 50g, 2 eggs
Seasoning:
3 tablespoons of oil, salt, 1 teaspoon cooking wine 1 tsp white pepper
Practices:
1, Cucumber Wash, peel or scrape off with knife blade stabbed, carrots, wash skin planing;
2, sausage, cucumber, carrots are cut into small small pieces, add wine and mix well beaten eggs;
3, inside the wok with 1 tablespoon oil, fried eggs, broken into dishing out;
4, then pour the remaining oil into the sausage, stir fry color and pour into rice, add salt, Scoop rice grain;
5, then add carrots and continue to stir fry for 1 minute a good egg, add cucumber and stir fry for 20 seconds, turn off the heat;
6, add white pepper seasoning.
Tips:
1, the sausage itself is very salty, the salt in half.
2, put fresh white pepper role to play, to increase the taste of rice.

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