First of all, I would like to thank the relatives who supported me, as well as the judges and editor-in-chief for their love for me, allowing me to enter the finals and giving me an opportunity to continue to show my cooking skills. There is no way to repay. I can only work harder and carefully to prepare every dish. I hope I can still get everyone's recognition and support. The coffee is here to bow to everyone, O(④_④)O thank you!
[Lotus cabbage in soy sauce]
The most common cabbage will become fresh and refined with a little modification. Simmer it with broth to make the originally light and tasteless cabbage taste gorgeous.
Features of this dish:
Light and palatable, with realistic shape.
Lotus cabbage in black bean sauce
By LoyalMante
Recipe Recommendations
- cabbage 1 tree
- broth 1000 ml
- steamed fish oyster sauce 3 tablespoons
- vegetable oil 2 tablespoons
Steps for Lotus cabbage in black bean sauce
1
Remove the old cabbage and cut it 2/3.
2
Don't leave the head of the cabbage, leave the part of the cabbage root.
3
Use a knife to carve the roots of the cabbage into petal shapes from the outside to the inside.
4
Carved lotus cabbage.
5
Then thin the edges of the petals and wash them for later use.
6
Pour the broth into the pan and bring to a boil. It is best to have more soup, so that it can pass through the cabbage. Put the carved lotus cabbage into the broth.
7
Simmer it until it is crispy, ensure that the shape is complete, take it out, and place it into a plate.
8
Heat the fish soy sauce and pour over the lotus cabbage.
9
Then sprinkle with chopped green and red peppers, heat the vegetable oil, and pour on the chopped green and red peppers.