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The practice of packing vegetables
It's a recipe in winter and spring. It's one of the traditional dietary characteristics of Manchu people to wrap vegetables for eating. Manchu mainly lives in Northeast China, Beijing, Hebei and other areas, and the Manchu food culture is very rich. Eating dumplings is a typical Manchu dish, which embodies the rough and unrestrained character of Manchu. So how is the practice of making vegetable buns done? Let's take a look at it.

The main raw materials are: fresh Chinese cabbage leaves, five-color glutinous rice, shredded pork, vermicelli, eggs, potatoes, parsley, chives, chopped ginger, etc.

First, break the leaves of big-leaf Chinese cabbage and wash them. Don't have too many stalks. Try to use the leaves and control the water for later use. Beat the eggs and set aside the big sauce.

Then, wash the potatoes, bring them to a boil, steam them for 3 minutes on low heat, and add more water to avoid burning the pot. Put 5% hot oil in the pot, add some chopped green onion to the eggs, mix well, add a little water, put half a bowl of soy sauce, add a little less water, add ginger, shredded pork and vermicelli, stir-fry the sauce for about 2 minutes, turn off the heat and take it out for later use.

finally, peel off the potatoes, put out the five-color glutinous rice, spread the plastic wrap, put the cabbage leaves together, put the sauce, onion, coriander, potatoes and five-color glutinous rice in turn, roll them up from the bottom of the leaves, roll them on the left, roll them on the right, fold them in half, and put them away. Then, the delicious vegetable bag is baked.

But everyone's taste is different. You can adjust it according to your own preferences.