Jade Lotus

Method

1. 01

   Step 1

   Four Shanghai bok choy plants, cut at the base horizontally.

   

2. 02

   Step 2

   Trim the edges one by one with scissors or a knife.

   

3. 03

   Step 3

   Boil water in a pot, add salt and a little oil, put the turnips into the pot, boil for two minutes, rinse with cold water and drain (I forgot to take a picture of the blanching step).

   

4. 04

   Step 4

   The blanched vegetable roots turned a beautiful bright green, and the pickled radish slices soaked in dragon fruit juice were arranged in a flower shape and placed on the plate as a garnish.

   

5. 05

   Step 5

   Heat oil in a wok, sauté scallions and garlic until fragrant, then add minced meat and carrots and stir-fry. Pour in some boiling water, then season with salt, chicken powder, light soy sauce, and oyster sauce.

   

6. 06

   Step 6

   Thicken with cornstarch slurry and remove from heat.

   

7. 07

   Step 7

   Spoon the minced meat sauce into the center of the vegetable root, cut the carrot into thick slices, and carve or press out the number 2019 using a mold. Finish with a jade lotus flower made with toothpicks.