Steamed cabbage without water and soy sauce
What is a low-water-free dish? It refers to cooking with only the moisture in the food itself, or adding a minimum amount of moisture.Cooking with low moisture and anhydrous moisture reduces the loss of taste and nutrients in the food itself. When cooking low-moisture and anhydrous, the pot needs an iron casting pot with a lid, an iron cauldron, and a triple or more pot with even and fast thermal conductivity. Also, there should be no steam holes in the lid. This is because steam escapes through the steam hole.
It's braised cabbage soy sauce made from anhydrous flour. Try making it. You can adjust the sugar considering the sweetness of the cabbage. Also, the liver can vary depending on the control of fire and the moisture of vegetables.
4 serving
Within 60 minutes