1 Chinese cabbage

Half a catty of pork at thirty cents and seven cents.

4 dried mushrooms

1/3 carrots (adjusted according to the size)

Two small pieces of ginger

5-8g dried radish.

Proper amount of salt

Appropriate amount of oyster sauce

Proper amount of soy sauce

Proper amount of sugar

Appropriate amount of starch

How to make cabbage rolls with minced mushrooms?

Boil dried mushrooms with water. If the mushrooms float, you can choose to soak one side first and turn it over later, so that the soaking is more thorough;

Shred carrots, chop ginger into two small pieces, soak mushrooms, slice and dice, dry radishes and dice, and mix the above things evenly;

First cut the meat into strips, then cut it into small grains, and then chop it into minced meat. You can also choose ground meat, depending on your personal preference.

After the minced meat is basically chopped, mushrooms, Jiang Mo, carrot powder, radish dry powder, a little salt, a little sugar, a little starch and a little soy sauce are added into the minced meat and chopped evenly;

If possible, you can make minced meat into balls, put them in a slightly deeper plate and beat them for about 50 times, so that the air in minced meat can be exhausted and the taste is stronger. If you don't care, you can ignore this step;

Break off the leaves of Chinese cabbage one by one. The hard and curved part of the stem can be cut off. It doesn't matter if you leave a little difficult part. It will take a long time after that, and it won't have much impact.

Boil water in a pot, add a few drops of oil after the water boils, and blanch the treated Chinese cabbage leaves in water. The standard is: the hard part of the stem of Chinese cabbage can be bent without breaking, then taken out after blanching, rinsed slightly with cold water, drained and put into a plate;

Start making cabbage rolls. First, take out a proper amount of minced meat (not too little, or it won't look good when wrapped), pinch it and adjust the size, and put it in a white place on the leaf stem of Chinese cabbage;

Hold the stalk with your thumb and forefinger, gently press the middle finger and ring finger on the meatball and roll it once. Be sure to use a little force, otherwise it will easily collapse!

After rolling once, you will find that there are vacancies on both sides of the Chinese cabbage. At this time, the leaves on both sides of the Chinese cabbage are folded in the middle;

When folding in the middle, the leaves on both sides must be aligned separately like our folding carton, and the minced meat should be sealed from three directions;

Finally, push the meatballs forward and a cabbage roll will be wrapped; According to this method, roll up the remaining minced meat and put it on a plate;

Boil water in the pot, steam the cabbage rolls in the pot 15 minutes or so, and the gravy will flow out of the plate. Don't waste it ! ! Put it in a small bowl and use it to mix sauce later! !

Mix well with a little water, proper amount of oyster sauce, sugar, soy sauce and starch, then pour the gravy and this sauce in a small bowl into a pot and cook until it is thick, and then pour it on the cabbage rolls ~ The extra sauce can be put in a small bowl as dipping sauce ~

skill

It's best to buy back the meat at 70 cents and 30 cents, and the whole meat is not as good as this.

The purpose of large-particle dry-cut radish is to make the meat stuffing taste richer;

Because it's a cabbage roll, personally, prunes don't taste very good, so I didn't use the customary prunes this time;

The taste of cabbage rolls can't be adjusted by the sauce outside, so consider the taste when cutting minced meat. The taste of the sauce is more of seasoned cabbage leaves, but it can't conflict with the taste of minced meat.

There are mushrooms in the meat stuffing, which is delicious, so the sauce is mainly fresh, so oyster sauce+sugar+water+soy sauce+starch is used.