1. Ingredients: 300 grams of rapeseed, 50 grams of dried sea rice, 30 grams of shiitake mushrooms, half a head of garlic, steamed fish and soy sauce, appropriate amount of abalone juice, appropriate amount of carrots.
2. Put shiitake mushrooms in a fresh-keeping box and add warm water.
3. Seal the lid and shake it vigorously for 5 minutes.
4. The shiitake mushrooms are ready.
5. The sea rice is softened with cold water.
6. Rapeseed is cleaned and drained.
7. Cross off each piece of the leaf with a knife, leaving the stalk on the neck.
8. Mince dried sea rice, shiitake mushrooms and garlic, and mince rape leaves.
9. Boil water in the pot, and put the carved rapeseed flowers into the pot to squeeze the water.
10. After Nao Shui, the rapeseed is drained with cold water.
11. Preheat the oil and add garlic froth and stir fry until fragrant. Add sea rice froth and shiitake mushrooms and stir-fry evenly.
12. Add the frothed rapeseed and stir fry evenly.
13. Add some steamed fish soy sauce and stir fry evenly.
14. Add 2 tablespoons of shiitake mushrooms and stir-fry evenly.
15. Add 2 tablespoons of abalone juice and stir evenly and stop the heat.
16. The rape core flowers are placed on the plate, and I use homemade rouge radish (see the log on August 1, 2012 or the recipe on August 2 for details). The color matching effect is better.
17. Use a spoon to pour the dried sea rice and shiitake mushroom foam onto the flower heart.
18. Place the excess shiitake mushrooms and sea rice moo on the bottom of the shiitake mushroom Huaxin.
19. The prepared vegetable core is delicious and beautiful, and the beautiful scenery on your table.
