Mushroom and konjac flour
Mushroom and konjac flour
Introduction:
"1. Put the konjac flour into the pot, blanch it in hot water, remove and drain. 2. Dice mushrooms, red pepper and asparagus, fry them in hot oil, put them on the konjac flour, and pour in mushroom sauce
Production steps:
Materials required:
Konjac flour: 150g
Lentinus edodes: 25g
Red pepper: 15g
Asparagus: 30g
matters needing attention:
Production difficulty: ordinary
Technology: stewing
Production time: 10 minutes
Taste: salty and fresh
Mushroom and konjac flour
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