1. Prepare materials.
2. Mince garlic and set aside.
3. Carrot slices, cut and blanched for later use.
4. Water starch is reserved.
5. Rinse the rapeseed, wash and cut the head flat. I bought the small rapeseed. If the large rapeseed can be cut in half and cooked in broth, if there is no broth, add a few drops of oil and add appropriate amount of salt to cook, remove, as shown in the leaf part. The hand-rolled hem is placed on the plate.
6. As shown in the picture, they are all filled with plates.
7. Add cold oil in a hot pan and stir-fry minced garlic to create a fragrance.
8. Add shiitake mushrooms, add appropriate amount of light soy sauce, oyster sauce, a little sugar, and salt according to your taste, stir-fry evenly, add a little water and cook. After placing the plate, pour the soup onto the rapeseed in the plate.
9. Put the shiitake mushrooms in the middle of the plate. My shiitake mushrooms are relatively large, so I used five, four on the bottom and one on the top.
10. Pour the remaining soup in the pot onto the rapeseed on the plate, put the carrot flower on the top to decorate, and you're done, a beautiful dish that adds to the festive atmosphere.
