Vegetarian Abalone Cabbage Core
1.
Boil water in a boiling pot, add an appropriate amount of salt and a few drops of oil, after the water is boiled, add the cabbage cores and blanch;
2.
Place the blanched cabbage cores on the plate;
3.
Add appropriate amount of oil to the pan, add the oyster mushroom slices and fry;
4.
When the surface of Pleurotus eryngii is fried until slightly yellow, add abalone juice, light soy sauce and a small amount of water;
5.
Cover the pot and simmer for two to three minutes;
6.
To prepare for thickening, add appropriate amount of water, salt and pepper to cornstarch and stir well;
7.
Put it in pleurotus eryngii, harvest the juice over high heat;
8.
Place the prepared pleurotus eryngii in abalone sauce on the vegetable core, pour the gorgon juice on top, and put a carrot flower in the middle.