Bacon and Cabbage Rolls

Name: Bacon and Cabbage Rolls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A few pieces cabbage; 1 piece Enoki mushroom; A few pieces bacon; 1 tablespoon Minced garlic; 3 tablespoons Vegetable oil; Some Chopped chili; a little Cumin powder; a little Green onion; a little Cooked Sesame

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

After the Spring Festival, March entered in a blink of an eye, and there was a strong sense of spring everywhere. Spring is the golden season for nourishing the liver. It is good for the body to eat more foods that protect the liver. And when this season comes, people are also prone to sleepiness and can't get enough energy. After the startling sting, everything recovers, and the bacteria and microorganisms that have been dormant for a winter are also ready to move. Some food materials with antiseptic and anti-inflammatory effects should also be eaten more.

So I made this dish-bacon and enoki mushroom cabbage rolls. The enoki mushroom rolled in the center is nourishing, anti-fatigue, sterilizing and anti-inflammatory, and the taste is crunchy; the bacon in the middle, which is flaky smoked pork, can strengthen the spleen Appetizing, it tastes salty and fresh; the outer layer of cabbage (cabbage, beef cabbage) is known as the "undead vegetable", which has the functions of sterilization and anti-inflammatory, heal ulcers, improve immunity, and prevent colds. The three are rolled together and steamed with sauce. Not only is it rich in nutrients, but also has a unique taste. The method is very simple. You can try it.

Ingredients

A few pieces Cabbage
1 piece Enoki Mushroom
A few pieces Bacon
1 tablespoon Minced Garlic
3 tablespoons Vegetable Oil
Some Chopped Chili
a little Cumin Powder
a little Green Onion
a little Cooked Sesame

Bacon and Cabbage Rolls

1. Thaw the bacon and cut it in half.

2. Rinse the enoki mushrooms with clean water, blanch the water and squeeze the water

3. Divide into groups about the thickness of the little finger. Don't be too greedy for enoki mushrooms, otherwise they won't be easy to chew, take a bite as the standard. The blanching of enoki mushrooms can remove impurities and peculiar smells, and save cooking time, so that the outer layer of cabbage is not crispy.

4. Wash the cabbage (beef cabbage) and break out several layers of leaves

5. Cut off the stems on the leaves of the cabbage as shown in the picture, use only the leaves on both sides, and divide each leaf into two long strips.

6. Wrap the enoki mushrooms with bacon 2-3 times, then put them on the cabbage leaves, and continue to roll on the outer layer according to the direction of the previous roll. If the cabbage leaves are thick and crisp and difficult to roll, you can slightly blanch them in hot water to soften them and roll them.

7. Roll everything up like this, with the interface facing down, and put it on the plate. The plate should be a little bit deep, and the sauce should be poured in a while.

8. Pour vegetable oil into the wok, heat up and sauté the minced garlic and chili

9. Add a little cumin and stir-fry the red oil. Bacon is salty, so there is no need to add salt to season it.

10. Pour the sauce in the middle of the plate and put it in the steamer

11. After the water boils, steam it on high heat for about 5-8 minutes. Bacon is easy to cook. Flammulina velutipes is blanched and half-cooked. It shouldn't be steamed for too long to prevent the cabbage from discoloring.