Materials?

Mung bean starch150g

Water 300 grams

Carrot 30g

Cucumber 40g

50 grams of luncheon meat

Auricularia auricula 20 g

Egg skin 1 piece

Appropriate amount of coriander

Appropriate amount of pepper

Garlic right amount

Fuel consumption 15g.

20 ml vinegar

A little sugar

A little salt

Sesame paste 40 grams

Soy sauce15ml

The practice of colorful face-lifting in Northeast China?

Pour the mung bean starch into twice the amount of water and stir it into a particle-free slurry;

Scoop a spoonful of powder slurry into a thin-bottomed container, you can lay the bottom, shake it evenly from side to side, not too thin;

Put the plate in boiling water, and when the mud crusts, scoop in some water to submerge the surface; After the plate is formed, soak the container in cold water and carefully uncover the lid;

Peel and cut into wide strips; Scalded auricularia auricula, cucumber, lunch meat, egg skin and carrot are shredded;

Five-color ingredients are placed around the plate and the big peel is placed in the middle. Add a little warm water to sesame paste, drain, add soy sauce, aged vinegar, sugar, salt, oyster sauce and red oil, and mix well; Pour in the juice, add minced garlic, pepper and coriander and mix well.