Tomato Sauce Vegetable Rolls
Overview
You will definitely like the nutritious, sweet and sour tomato sauce vegetable rolls.
Tags
Ingredients
Steps
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Just the right amount of pork filling.
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Appropriate amount of shiitake mushrooms, wash and cut into small cubes.
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Wash the carrots and cut into small cubes.
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Add appropriate amount of oil, salt, ginger juice, dark soy sauce and peanut oil to the pork stuffing.
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Pour all the ingredients in the picture in step 4 together and mix well.
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Take a baby cabbage and clean it.
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Make a cut from the middle of the baby cabbage, as shown in the picture.
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Using only the leaf part, gently arrange the leaves one by one and separate them, being careful not to break them.
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Boil water in a pot, blanch the cut leaves in the water, and remove them when they become soft. Blanch coriander leaves, remove and set aside. Place the blanched vegetables into cold water to cool down.
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Take a blanched vegetable leaf and put the mixed meat filling in the upper middle of the vegetable leaf. Then fold the top leaves downwards, fold the side leaves toward the middle, and then fold the bottom leaves up and wrap them up.
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Take a piece of blanched coriander and tie the wrapped vegetable rolls together.
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All the vegetable rolls are wrapped as in the previous steps and placed on the plate. Place the wrapped vegetable rolls in a steamer and steam over high heat for 15 minutes.
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Take out the steamed vegetable rolls. There will be some soup in the steamed vegetable rolls. Pour it into the wok, add tomato sauce, stir evenly, bring to a boil, and add starch to thicken it.
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Pour the thickened soup onto the steamed vegetable rolls, garnish with coriander, and serve.
