1. Pick the old leaves of cabbage.
2. Cut off the roots, break the cabbage leaves one by one, and wash them, soak them in baking soda for about 10 minutes, and then wash them again.
3. Prepare the chicken breasts, I think the breasts are more tender.
4. After rinsing, remove the fascia and cut into silk. Add light soy sauce and marinate in water for a while.
5. Remove the shrimp heads and skins from the shrimp, and remove the sausage.
6. Pickle with salt, white pepper, and cooking wine to remove fishy.
7. Rub the carrots into silk.
8. Cut the asparagus and cut into shreds.
9. Prepare some corn kernels.
10. Put a little salt and a few drops of oil in the water. After boiling, add the asparagus and blanch for 2 to 3 minutes. Remove and let cool for later use.
11. Add the cabbage leaves after the water is boiled and blanch for about 5 minutes.
12. The blanched cabbage leaves are placed in cold water to cool them down.
13. Leave a small amount of water in the pot, blanch the shrimps and remove them after they turn white.
14. Add a small amount of oil to the pot, and stir the carrots.
15. Stir the chicken breast again, and the meat will become white and full.
16. After the shrimp is blanched and rolled, it will cause a bad package, so change the knife into small pieces.
17. Take a piece of cabbage leaf and place the ingredients in order. Cut off the tail that grows out.
18. Then roll it up.
19. All wrapped up. Steam on the pot for 5 minutes. Started timing after SAIC.
20. Pour out the steamed soup.
21. Season with a little oyster sauce, then add starch to thicken it. Pour it on the cabbage rolls.
Tips:1. I used small cabbage, so I used whole leaves. Next time I try Chinese cabbage, only leaves.
2. Carrots, asparagus, and chicken are all made into filaments to make them easier to taste.
