Jade Lotus

Overview

A very fresh and refreshing home-cooked dish, but with a little more effort, an ordinary cabbage appears on the table in a different way.

Cut the whole Chinese cabbage into three sections.
Take the bottom end of the cabbage - the cabbage clapper, and trim it into a pointed shape. (Reserve the middle section and cabbage leaves for making jade rolls)
The cooking pot comes on stage. Just cover the vegetable roots with a small amount of water. Wait for the water to boil to release some salt. Put the trimmed and shaped flowers into the water, cover and cook for ten minutes.
Place the boiled lotus flowers on a plate, bring the broth to a boil, add wolfberry, corn starch and water, stir well and pour in the broth, then pour half of the thickened broth over the lotus leaves. (Reserve the other half of the jade roll)