Cabbage rolls
Overview
You can put a variety of dishes in this cabbage roll, and the cooking method is relatively light and healthy.
Tags
Ingredients
Steps
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Remove old leaves from cabbage.
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Cut off the roots, break off the cabbage leaves piece by piece, wash them, soak them in baking soda for about 10 minutes, and wash them again.
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Prepare chicken breasts. I think small breasts are more tender.
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After rinsing, remove the fascia and cut into shreds. Add light soy sauce and marinate in water for a while.
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Remove the shrimp heads and skin from the fresh shrimps, and remove the intestines.
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Marinate with salt, white pepper, and cooking wine to remove the fishy smell.
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Grate the carrots into shreds.
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Cut asparagus and cut into strips.
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Prepare some more corn kernels.
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Put a little salt and a few drops of oil in the water. After boiling, add the asparagus and blanch it for 2 to 3 minutes. Remove and let cool and set aside.
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After the water boils, add the cabbage leaves and blanch them for about 5 minutes.
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Blanch the cabbage leaves and cool them in cold water.
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Leave a small amount of water in the pot, blanch the shrimps, and remove them when they turn white.
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Add a little oil to the pot and sauté the carrot shreds.
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Stir-fry the chicken breast again until the color of the meat turns white and serve out.
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If the shrimps are rolled after blanching, it will be difficult to wrap them, so they must be cut into small pieces.
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Take a cabbage leaf and add the ingredients one by one. Cut off the long tail.
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Then roll it up.
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All wrapped up. Steam for 5 minutes. Start timing after SAIC.
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Pour out the steamed soup.
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Season with a little oyster sauce and add starch to thicken. Drizzle over cabbage rolls.
