Mixed chrysanthemum with pig ears
Introduction:
"Kuju has high nutritional value and is very popular with family members. Its bitter taste can clear away heat, relieve inflammation and resist bacteria. It is most suitable for summer. Because of the high content of iron in chicory, it can prevent anemia and promote the growth and development of children. Eating chicory can help promote the synthesis of antibodies in human body, enhance immunity, and improve immunity, prevent diseases and promote brain function. Even babies who don't like bitterness fall in love with the delicious pig ears. "
Production steps:
Step 1: shred the marinated pig ears.
Step 2: wash the chrysanthemum and set aside.
Step 3: add proper amount of raw soy sauce to kuju
Step 4: mix well
Step 5: add vinegar
Step 6: add mustard oil
Step 7: add sugar
Step 8: add a little MSG
Step 9: add pig ears
Step 10: mix well.
Step 11: add a few drops of sesame oil.
Materials required:
Stewed pig ear: 200g
Chrysanthemum morifolium: 400g
Sugar: right amount
Soy sauce: moderate
Vinegar: right amount
Sesame oil: appropriate amount
MSG: right amount
Mustard oil: right amount
Precautions: 1. Wash the chrysanthemum and soak it in light salt water for about 15 minutes. Take it out and rinse it for sterilization. 2. Pig ears are salty because they are salty, so they can not add salt.
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: other
Chinese PinYin : Zhu Er Duo Ban Ku Ju
Mixed chrysanthemum with pig ears
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