Stewed powder skin with Chinese cabbage and fungus(bai cai mu er dun fen pi )
Stewed powder skin with Chinese cabbage and fungus
Introduction:
"Cabbage and fungus stewed powder skin -- salty and fresh taste"
Production steps:
Materials required:
Cabbage: 400g
Powder: 60g
Auricularia auricula: 50g
Spinach: 100g
Scallion: right amount
Ginger: right amount
Garlic: right amount
Peanut oil: 30g
Salt: 3 G
Soy sauce: 10g
MSG: 1g
Sesame oil: appropriate amount
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Bai Cai Mu Er Dun Fen Pi
Stewed powder skin with Chinese cabbage and fungus
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