How to make cabbage rolls, which are refreshing and relieving the greasiness, and are more delicious than big fish and meat?

Many people like to roll some dumpling fillings when making cabbage rolls. When I made this cabbage roll, I used some leftover ingredients at home and mixed them together to make dumpling fillings. Unexpectedly, they are really delicious, even for children who usually don’t like vegetables.

I ate a lot of them.

In addition to cabbage, the only ingredients I use are vermicelli, eggs and dried shrimps.

Eggs are one of the most nutritious foods among daily foods. They are rich in protein, fat, vitamins and minerals necessary for the body such as iron, calcium, potassium, and are delicious and inexpensive.

Shrimp skin is rich in nutrients and is known as the "storehouse of calcium". It is a cheap and high-quality calcium and zinc supplement.

This cabbage roll has simple raw materials and is cost-effective. It does not require much cooking and has less oil and salt. All ingredients maintain the original flavor to the maximum extent. It is fresh, delicious and not greasy. It is better than eating chicken, duck or fish.

How to make cabbage rolls: Ingredients: 1 Chinese cabbage, 2 raw eggs, 1 clove of garlic, 1 bundle of vermicelli, 15 grams of shrimp skin, 1 teaspoon of oil, 1 teaspoon of tapioca starch, 1 teaspoon of light soy sauce,

Half a bowl of cold water. Step 1: Soak the shrimp skin in warm water for 3 to 5 minutes, and then rinse twice with tap water.

This can remove excess salt and filter out fine sand that may be present in the shrimp skin.

Step 2: Soak the vermicelli in hot and humid water until soft, then chop it into small pieces with scissors or a knife and set aside. Chop as little as possible, otherwise it will not be easy to process when you pack it.

Step 3: Beat the eggs, pour an appropriate amount of oil into the pot, pour in the egg liquid after the oil is heated, use a shovel to break up the eggs and fry them, then mash them into pieces and set aside.

Add a small amount of oil to the pot again. After the oil is heated, reduce the heat to a simmer, add a little minced garlic, and stir-fry the dried shrimp skins. Stir-fry the water in the dried shrimp skins as much as possible until the aroma of the dried shrimp skins overflows.

Step 4: Pour in the chopped vermicelli and chopped eggs, add 1 teaspoon of oil and stir-fry evenly, taste it, it’s okay if the filling is a little salty, because you still need to wrap it with cabbage to eat, the cabbage is sweet

The taste will neutralize the salty taste of the filling.

Step 5: Cut off the head of the cabbage, break off the leaves and clean them, blanch the leaves in boiling water until soft, then take them out and run them through cold water to reduce the temperature, drain and set aside.

Step 6: Take a leaf. If the cabbage is too long, cut off some. Then add some vermicelli and egg filling, first fold the two sides toward the middle, then roll it up. After all the rolls, put it into a stainless steel steamer and steam it for 10 minutes.

When steaming the cabbage rolls, prepare the sauce. Pour half a bowl of water into the pot and bring to a boil. Add light soy sauce, then pour in a small amount of starch and cook until the sauce thickens.

Finally, just pour the sauce on the cabbage rolls. The biggest feature of this dish is that it is simple and light in taste. Steaming the vegetables can better maintain the nutritional value of the food, which is good for physical and mental health.

This cabbage roll is not only beautiful, but also nutritious. Cabbage is pronounced "Baicai", so it is also a suitable home-cooked stir-fry during the Chinese New Year.