Okay, I recommend a two-color jade roll made of cabbage (cabbage) and spinach:

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This is a pure vegetarian dish, but it tastes very good unique. The ingredients used are very common, just the most common cabbage and spinach. Just peel off the cabbage piece by piece, steam it until soft and roll it with blanched spinach. Because the finished vegetable rolls are very beautiful with light green and emerald green, so I called them two-color jade rolls.

Cabbage is indispensable for making this jade roll. Like tomatoes, cabbage also has many aliases. In addition to the serious scientific name of cabbage, there are also cabbage, Chinese cabbage, lotus root, etc. Among them, the most common name is probably cabbage. This name is very vivid because it consists of leaves tightly wrapped together. But when I was in Xiamen, I discovered that the locals called cabbage Korean cabbage. Could it be that this dish comes from Korea?

In fact, cabbage has high nutritional value, and of course there are many ways to cook it, including stir-frying, stewing, and cooking. The simpler and more delicious way is to stir-fry it with sweet and sour food. If you like spicy food, you can also add some chili pepper, tear the vegetables into pieces with your hands, stir-fry it over high heat, and it is very delicious.

But if you eat a lot of simple recipes, you will get a little bored, so this time I changed the way of eating. Although it is a little more troublesome, the whole making process is a bit like playing a game, so I don’t feel bored anymore. Moreover, the prepared jade rolls look pleasing to the eye and are quite exquisite appetizers or snacks for banquets. You can add some sauce or sesame sauce when eating. However, I personally think that this kind of side dish roll tastes best when dipped in wasabi and soy sauce, and the texture is comparable to that of raw fish sashimi.

Ingredients: cabbage, spinach

Method:

1. Peel off the cabbage leaves one by one. Be careful not to break them when peeling. Wash the good leaves and blanch them in a pot of boiling water or steam them in a steamer until soft. I put them in a plastic bag and put them in the microwave for a few minutes to steam them until soft. Soak the steamed cabbage leaves in cold water to cool down. This will make the color more beautiful.

2. Then wash the spinach and blanch it in a pot of boiling water to the same extent as when making cold spinach. Take it out and squeeze out the excess water.

3. Place the blanched spinach in the cabbage leaves, carefully roll it into a roll, and then cut it into small pieces. It tastes best when dipped in wasabi soy sauce.