Steamed beef rolls with seaweed in clear soup(qing tang hai peng fei niu juan )
Steamed beef rolls with seaweed in clear soup
Introduction:
Production steps:
Materials required:
Salicornia bigelovii: 150g
Beef slices: 200g
Flammulina velutipes: 100g
Mustard: 60g
Meiji fresh soy sauce: 20g
Wet starch: 20g
Chicken soup: 200g
Salt: 15g
Chicken powder: 10g
Fish sauce: 10g
Shredded ginger: 10g
Shredded red pepper: 10g
Shredded scallion: 10g
Salad oil: 300g
matters needing attention:
Production difficulty: Advanced
Technology: stir fry
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Qing Tang Hai Peng Fei Niu Juan
Steamed beef rolls with seaweed in clear soup
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