Chinese cabbage meat roll 1. Slice the fat and thin pork belly, wash and drain the cabbage leaves, and add onion, ginger and garlic. 2. Put the chopped ginger foam and chopped green onion into the pork paste, and stir clockwise with soy sauce, soy sauce, rice wine, white pepper, thirteen spices, Jiang Shui, egg white, sesame oil and a little salt until the seasoning juice is digested and absorbed into the dumpling stuffing. Put the prepared dumpling stuffing in the refrigerator for 20 minutes. 4. After the water in the pot is boiled, the boiled cabbage leaves can be fished out for more than ten seconds to control the water reserve. Blanch the cabbage leaves in water with a little salt. When it is a little cold or not, spread the cabbage leaves on the chopping board and put the dumpling stuffing on the cabbage leaves.
6. Put the cabbage leaves in the dumpling stuffing and roll them up from one end of the leaves. 7. And put away the soft leaves on both sides. 8. All the cabbage leaves are tightly rolled. 9. Go to the wok and steam for eight minutes. Turn off the heat. 10. When steaming Chinese cabbage meatloaf, we mix the juice, put chopped green onion and diced pepper in a bowl, pound minced garlic, consume oil, vinegar, a little salt and sesame oil, and add a little cold water to mix well for later use. 1 1. And cut a cabbage flower as decoration. 12. Drain the juice from the cooked cabbage meatloaf. 13. Put the cut Chinese cabbage flowers on the plate and decorate them. Pour the juice prepared by 10 in the figure and take it while it is hot.
Jade dish roll 1. Prepare food in advance: Chinese cabbage only uses part of its leaves. 2. Cut carrots and lettuce into strips of equal length, the size of wooden chopsticks. 3. Boil the water in the pot, blanch the cabbage leaves for one minute, and pick them up. 4. Put carrots and lettuce in water (you like to eat potato chips for a short time, but for a long time). 5. Put the oil, sugar and salt in the bowl. 6. Add five tablespoons to solidify. 7. Add water to the starch. 8. Blanch the chopping board with hot water, take a cabbage leaf and smooth it, and add carrots and lettuce (color matching). 9. Turn the cabbage leaves over. 10. Cut into sections that the family likes. 1 1. The wound is facing up and the code is put on the disk. 12. Put the prepared juice into a pot and bring it to a boil. 13. Add a tablespoon of starch and boil again. 14. Pour the cooked juice on the vegetable roll. 15. You can eat! 16. Take a bite, it's delicious.
Fried shrimps with Chinese cabbage 1. Pick out the fresh shrimp, clean the shrimp line, add two spoonfuls of rice wine and one spoonful of corn flour, mix well and marinate for ten minutes. I want fresh shrimp with fresh shrimp skin, or I can buy it right away, but it's better to be bigger. 2. Choose tender Chinese cabbage for Chinese cabbage. After washing, break it into small pieces by hand. You can't cut it with a knife. It's really two flavors. 3. Wash and cut the green onion and Xianglai, cut the ginger in half, and pat or cut the garlic with a knife. 4. Pour the right amount of oil into the pot, heat it, add onion, ginger and garlic, and stir-fry for fragrance.
5. Add the marinated fried shrimp until the color fades, and don't fry for a long time, in case the fried shrimp is old and not delicious. 6. Then pour in the Chinese cabbage and stir-fry it quickly with strong fire until it becomes loose. Chinese cabbage is tender and easy to cook. 7. Add salt, monosodium glutamate and a little sugar according to personal taste and mix well. 8. Finally, put in Lai Xiang section, stir-fry twice and then turn off the heat. If you don't like coriander, you can omit this step. 9. A tender and delicious fried cabbage and shrimp is finished. It is really delicious. Try it quickly!