material

80g chicken breast, 2 Chinese cabbage leaves, eggs 1 piece, low-fat cheese slices 1 piece, salt 1 teaspoon, and 50ml water.

working methods

1. Cut the chicken breast into small strips, put them in a sealed box, pour in evenly stirred salt water, and seal and marinate for at least 1 hour;

2. Slice the thick and hard part of the Chinese cabbage stem with a knife, chop the cut part, and then add the stuffing together;

3. Put the Chinese cabbage leaves in a dish that can be microwave, and microwave 1 min will soften;

4. Break up the egg liquid, fry it into a thin egg skin with a pan, and cut it in half;

5. Take a Chinese cabbage leaf and put half an egg skin, half a chicken breast, chopped cauliflower and half a piece of cheese;

6. Wrap the stuffing with egg skin first, then wrap the whole stuffing with Chinese cabbage, and complete 2 rolls in turn.

7. Put the cabbage rolls into the pot and pour about 80~ 100 ml of water (except recipes).

8. Cover the pot and simmer 10 minutes.