Ingredients ?
Soy sauce 2 spoons (can be replaced with oyster sauce + soy sauce)
Fat beef half a catty
Kimchi mushrooms a small handful (depends on personal preference~)
Baby cabbage a small piece
Scallion a small piece
Asahi peppercorns 5 pcs
Pepper oil As per personal preference
Ginger a small piece
Fat beef How to make cabbage rolls with enoki mushrooms ?
Pick off the baby cabbage leaves one by one, cut off the root, wash and wait for use
Kimchi mushrooms cut off the root, tear, wash and wait for use
Pepper washed and cut into small rings or chopped (love to eat chili students can put more ~ now in the fall chili pepper is not spicy, summer chili pepper about 4 on the hot), green onions cut into julienne, ginger washed and cut into julienne, to be used
Use a pot to catch some water, put salt, boil, put the fat beef, browning can be. Fish out and put it in a bowl and set aside
Then blanch the baby cabbage leaves and enoki mushrooms separately. Then put them in a bowl and set aside
Spread out the baby cabbage leaves and flatten them. Put a proper amount of fat beef on the root end of the cabbage, put a few juliennes of ginger on the fat beef, and then put a proper amount of enoki mushrooms on top of the juliennes of ginger
Then use force with the tips of your fingers to roll up the cabbage from the root and roll it up solidly. Then arrange it on a plate.
After all the cabbages are rolled and arranged, arrange the remaining ingredients to the periphery of the Fatty Beef, Golden Needle Mushroom, and Cabbage Rolls (without wasting the ingredients...) Then sprinkle soy sauce (or soy sauce + oyster sauce) on top, then lay a layer of chopped artichokes, followed by pepper oil, moderate amount can be. Finally lay on the shredded scallions.
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Then it's just put it into the pot, turn on high heat and steam. 5-10 minutes is enough. Don't steam for too long. If it's too long the fresh flavor of the chili will be gone.
Turn off the heat and call it a day~ start enjoying~