You can call it lotus white, wrapped white, Chinese cabbage, Chinese cabbage, Chinese cabbage, fennel, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage. . . . Lotus white is decided by flipping a coin, that's all, you know.

Oil residue lotus white must first have oil residue.

Wash the pig's side oil, cut it into small pieces, put it in a pot, put a small bowl of water to boil, and turn to low heat until the water evaporates and the oil slowly overflows. Until the fat is no longer oily and the color is light brown. Oil residue is fished out and filtered for other use.

This dish is so simple to cook that even rural grandmothers can cook it when they see the menu.

Oil residue lotus white

But no restaurant serves this dish, because it is too low-grade and too simple. In fact, dishes with simple preparation, good taste, fast serving and low cost (about 2-3 yuan per serving) meet the requirements of social catering hotels. Moreover, although ordinary Chinese cabbage is mixed with fatty oil residue, the price of the finished dish reaches 16 yuan due to exquisite production technology, and the profit is very considerable.

In addition, Chinese cabbage is a vegetarian dish, and its taste is very light. The general practice is mostly "stir-fry", which many guests don't like. "Oil residue lotus white" oil residue is very fragrant, and the mixture of lard and salad oil is used in the frying process, which changes the too light taste of Chinese cabbage.