Pakchoi with Auricularia auricula(mu er xiao bai cai )

Pakchoi with Auricularia auricula

Introduction:

"Auricularia auricula is delicious, nutritious, and can be vegetarian or meat. It not only adds to the style of Chinese dishes, but also nourishes the blood and keeps the face, makes the skin ruddy and radiant, and can prevent iron deficiency anemia and other medicinal effects."

Production steps:

Step 1: 1. Wash and drain the cabbage.

Step 2: 2. Rinse Auricularia auricula with water.

Step 3: 3, prepare garlic.

Step 4: 4. Saute garlic in wok.

Step 5: 5. Pour the cabbage into the pot and stir fry over high heat.

Step 6: 6. After the cabbage is fried soft, add black fungus and salt to stir fry until it tastes good.

Materials required:

Chinese cabbage: 250g

Auricularia auricula: 50g

Salt: right amount

Note: Auricularia auricula should choose good Auricularia auricula, water after the volume of much larger, thick meat. Stir fried cabbage with high heat, taste better.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mu Er Xiao Bai Cai