Name: Cabbage Jade Roll
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 whole pieces Chinese cabbage; 200g Minced meat; 30g dried shrimps; 30g shrimp; 50g carrot; Some shallot; Some ginger; Some Soy sauce; Some Cooking Wine; Some Cooking oil; Some sesame oil; Some salt

Cabbage Jade Roll

by Yushi Beibei

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The appearance is emerald green, and the jade is often filled with jade. The jade roll is worthy of the name. The most homely raw Chinese cabbage is used to cook beautiful dishes for family banquets and guest banquets. This year's cabbage is cheap, but the harvest paradox theory is really vivid in real life. An old vegetable farmer in Pingdu, Qingdao will let the cabbage rot and refuse to harvest. The government opened a direct train for vegetable farmers. A large number of citizens and company canteens also responded to the government's call to go to the fields to buy cabbage. Yushi also drove with friends to Jiaozhou some time ago. Each family brought back a car with a back box. This jade roll and another fuel-consuming cabbage Pleurotus eryngii were the bento I brought that day. In short, they were all cabbage. When the uncle vegetable farmer saw the dishes I made, he said to my daughter, everyone made cabbage so beautiful. The food may be a bit more expensive. Yushi is so sour in my heart. How can Yushi have this ability? What we can do is to buy more vegetables and eat more cabbage! "

Cabbage Jade Roll

1. Ingredients: 5 whole pieces of cabbage, 200 grams of minced meat, 30 grams of sea rice, 30 grams of shrimp, half a carrot, appropriate amount of green onion, ginger, light soy sauce, cooking wine, sesame oil, edible oil, and appropriate amount of salt.

2. The shrimps are picked and the shrimp thread is cleaned up.

3. The processed shrimps are boiled and boiled.

4. Soak the sea rice in warm or cold water to soften it.

5. Chop the green onion and ginger, shred the carrots, chop the dried sea rice, and prepare the meat filling.

6. Mix the minced meat with salt, light soy sauce, cooking oil, sesame oil, cooking wine, green onion and ginger, and marinate evenly for 15 minutes.

7. Preheat the pan and put in the cooking oil, add the meat and sea rice to the oil and stir quickly evenly.

8. When the meat changes color, add the carrot shreds and stir-fry evenly, and set aside for later use.

9. Add the fried meat to the shrimp, stir well, and let cool slightly.

10. Wash the cabbage and cut the leaves.

11. Put boiling water in the pot, add a little salt, and add the cooking oil to the vegetable leaf soup to soften, remove and drain.

12. Spread the leaves on a cutting board and pat them with a knife to make the cabbage tendons softer.

13. If the leaf is too large, it is divided into two halves.

14. Top the vegetable leaves with fried minced meat.

15. Roll into a roll.

16. Rolled jade cabbage rolls.

17. Put it in a pan and put it in a steamer with boiling water, cover and steam for 3 minutes, then steam it for 2 minutes and take it out of the pot.

18. Light soy sauce or Lee Kum Kee Tiancheng Yiwei Fresh Soy Sauce 15ml and 2ml sesame oil are mixed into a sauce and poured on the steamed vegetable rolls.