How to make emerald shrimp rolls;

1. Peel the fresh shrimp and chop it into shrimp paste, add salt, monosodium glutamate, egg white and starch, stir well, and beat well for later use;

2. Blanch the cabbage leaves in cold water, take them out, wrap them with shrimp stuffing (the size of shrimp rolls can be wrapped according to your own preferences), roll them into rolls, and steam them in a pot 10 minute.

3. Stir-fry leeks, add a little stock, thicken with salt, monosodium glutamate and water starch, add medlar, and sprinkle some celery on shrimp rolls.