Composition:
400g Chinese cabbage leaves, 200g pork, cooking wine, salt, monosodium glutamate, soy sauce, onion, pepper, steamed fish and soy sauce, sesame oil and ginger.
Exercise:
1) Ingredients: Chinese cabbage leaves and meat stuffing.
2) Add minced onion and ginger, cooking wine, salt, monosodium glutamate, pepper, soy sauce, a little soy sauce and sesame oil into the meat stuffing and mix well.
3) Beat the minced meat evenly.
4) Blanch the cabbage leaves in a boiling water pot and take them out.
5) Slice the thick part of Chinese cabbage with a knife.
6) Place the meat stuffing on one side of the cut cabbage leaves.
7) Roll it up from one end and roll it into cabbage meat rolls.
8) Rolled vegetable rolls.
9) Roll everything up and put it in a steamer.
10) after SAIC, steam for 8 minutes and then turn off the fire.
1 1) Add some steamed fish and soy sauce to the steamed vegetable rolls according to your own taste.
12) Steamed vegetable rolls are delicious and nutritious. It's time to serve.
Phnom Penh cabbage
Composition:
Chinese cabbage, dried peppers, soy sauce, salt, vinegar, Jiang Mo, wet starch, sesame oil, vegetable oil and sugar.
Exercise:
1) Wash and drain the Chinese cabbage, pat it with a knife and cut it into strips. Tear the dried red pepper into pieces.
2) Add vegetable oil to the wok, heat it to 70%, add dried chili shreds, stir-fry until slightly burnt, add Jiang Mo and Chinese cabbage, and stir-fry Chinese cabbage with a little more oil, which is very fragrant.
3) Stir-fry quickly: add vinegar, soy sauce, salt and sugar, stir-fry until the cabbage is golden yellow, thicken it with wet starch, pour in sesame oil, and stir well to serve.
Fried cabbage
Composition:
Chinese cabbage 300g, oil, salt, ginger, red pepper, garlic.
Exercise:
1) Wash the Chinese cabbage, slice it with a blade, and separate the Chinese cabbage from its leaves.
2) Wash the red pepper and cut it into small pieces.
3) Slice garlic cloves.
4) Cut ginger into filaments.
5) Pour a little vegetable oil into the pot. When the pot is hot, pour in the cabbage slices and stir fry over low heat.
6) After the cabbage slices are slightly softened, pour in the cabbage leaves and continue to stir fry on low heat.
7) After the cabbage is fried until it is slightly tiger skin color, it can be served for later use.
8) Pour vegetable oil into the pot, heat the oil, add shredded ginger and stir-fry until fragrant.
9) Pour in the garlic slices, and the red pepper will be fragrant.
10) pour in Chinese cabbage slices and stir fry over high fire.
1 1) Add salt, stir well and serve.