Food seasoning: Chinese cabbage, black fungus, soy sauce, oil consumption, salt, monosodium glutamate, chicken essence, rice vinegar, vegetable oil, raw eggs, millet spicy, garlic and onion. Production process:
The first step is to pick 1 fresh cabbage from the market, clean it up, and then find a rolling pin and pat it gently on the surface twice, so that the leaves are very easy to loosen. After all are separated, put them into the pot for later use. In addition, prepare a small amount of auricularia auricula in advance and soak it in warm water for later use.
Step 2: Pour a proper amount of cold water into the pot (try not to eat food), then add a little salt and soak the cabbage leaves thoroughly in it 10min for later use. The purpose of this is to make them taste tender and crisp.
The third step is to prepare 1 clean empty bowls in advance when pickled cabbage is used. First, put two fresh raw eggs into it, stir them with chopsticks, and then pour them into boiling oil. During the whole process, fry them with medium and small torches until they are golden and crisp on both sides, then cut them into diamond-shaped pieces with a knife and put them on a plate for later use.
Step 4: Boil water in another pot (put a little salt in advance). After the water is boiled, put the cabbage leaves soaked in salt water, blanch for 20-30 seconds (depending on the color change), and then pick them up. Besides, pour them into cold water quickly, it's too cold. After wringing out the water, break them into small strips and put them in a plate. In the meantime, put them on a plate.
Step 5: Finally, put the cut raw eggs, Chinese cabbage and fungus into the basin. At the same time, add a proper amount of garlic paste, millet spicy and onion, and then remove a little salt, chicken essence, monosodium glutamate, soy sauce, oil consumption and rice vinegar. Stir quickly and serve on a plate. Cabbage should be as fresh as possible.