Flowers bloom and bring wealth—stuffed cabbage
Overview
The lightness of the cabbage just absorbs the meat juice and makes it more delicious. The meat filling is smooth and tender, and the cabbage is crispy. At the same time, the cabbage also releases the greasiness of the meat. The two complement each other, making this dish light and delicious.
Tags
Ingredients
Steps
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Prepare meat filling. Chop the pork into stuffing and add minced green onions and minced ginger. The ratio of pork to onion and ginger is 1:1:0.3. Add 3g salt, 1.5g peppercorns, half a spoonful of oil, half a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of cooking wine, and three tablespoons of cooking oil to the meat filling. Stir evenly in one direction with chopsticks and beat the pork filling vigorously. Spare.
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Take 9 to 10 whole vegetable leaves, remove the green leaves and leave the green leaves. Bring hot water to a boil in a pot, put 2g of salt in the water, cook the cabbage until soft and take it out, the time should not be long, 20 to 30 seconds is enough. Pour the taken out cabbage into cold water twice, drain and set aside.
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① Take a piece of cooked cabbage, with the convex side facing up and the concave side facing down, with the big end of the root facing left and the small end facing right. ② About 4 to 5 centimeters from the left, the blade of the knife is facing to the left, the back of the knife is facing to the right, and the knife is tilted at an angle of 5 to 7 degrees between the cabbage and the cabbage. Slice off a piece of cabbage from right to left. Then, with one finger from the left, slice off a piece of vegetable in the same way. The shape is as shown in Figure ③. Picture ④ shows it turned over.
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In the same way, remove the ends from a whole piece of vegetable and slice it into three pieces of the same size.
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The same applies to the above.
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Wrap the meat filling. Get a shallow plate. ① Take a sliced vegetable leaf with the smooth inner side facing up. ②Put an appropriate amount of meat filling in the middle of the vegetable leaves. ③ Press the left and right sides of the bottom together and wrap it up. ④Place the wrapped stuffed cabbage on the plate.
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The same applies to the above.
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The same principle is available.
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Steam. Put an appropriate amount of water in the pot and turn on high heat for 20 minutes.
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Thicken. Pour out part of the juice from the steamed stuffed cabbage, heat the pot, bring the juice to a boil, add a little salt and a little water starch to thicken the gravy, pour the gravy over the stuffed cabbage, and that's it.
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Finished product.
