Vegetable Buns with Red Fruit and Tomato Sauce

Overview

How to cook Vegetable Buns with Red Fruit and Tomato Sauce at home

Prepare the ingredients, wash the cabbage, take out the leaves (only use the leaves), blanch them in boiling water, take them out, then immerse them in cold water and let them cool for later use.
Add salt, onion, ginger, monosodium glutamate, cooking wine, and pepper to the minced meat and stir briefly, then add the egg white and stir evenly.
Soak the kelp in water until soft, steam it over high heat and then cut into thin strips; put it on a plate and set aside cabbage leaves to filter out the water. Place it on a chopping board. Then squeeze the shrimp filling into a ball shape and place it on the vegetable leaves. Fold the edges of the leaves and wrap them up. Tie the mouth with kelp silk and steam for about 5 to 7 minutes before taking it out of the cage and placing it on the plate.
Then add Hongguojia tomato juice to water according to the proportion and mix it into tomato juice. Heat another pot, add vegetable oil to heat, add tomato juice and stir-fry. After boiling, pour water and starch to thicken the gravy, pour it on the vegetable buns and serve.