Cabbage Shrimp Roll

Name: Cabbage Shrimp Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chinese cabbage; A teaspoon oil; bowl Broth; A pinch Sugar; 1 spoon starch; piece ginger; 50g pork; several shrimp; A pinch salt

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The meat of Jiwei shrimp is tender and delicious. It has no fishy taste and no bone spurs. It is suitable for all ages and is very popular. Shrimp meat has always been considered both delicious and a nourishing and aphrodisiac product. Shrimp can be eaten in various ways and can be made into a variety of delicious dishes. My child likes to eat shrimps, but he is most afraid of peeling them. I specially made this shrimp nang cabbage for him. The shrimp paste is Q bombs and the cabbage is fragrant. This dish is characterized by bright colors and light taste, so I specially use Xiwang corn germ. Use oil to cook. Corn germ oil is rich in vitamin E, which has anti-oxidant and anti-cancer effects. It will not produce oily fume in the wild under high temperature. The dishes made are refreshing and refreshing, and the family likes it very much.

Ingredients

300g Chinese Cabbage
A teaspoon Oil
bowl Broth
A pinch Sugar
1 spoon Starch
piece Ginger
50g Pork
several Shrimp
A pinch Salt

Cabbage Shrimp Roll

1. All the ingredients are ready

2. Wash all the cabbage, put it in a pot of boiling water and blanch until it is six mature, remove it and drain the water

3. Shrimp shell, pick the shrimp line

4. Cut the shrimp, lean meat, and ginger into cubes, put them in a food processor, add salt and cooking wine. starch

5. Muddy

6. The inside of the boiled cabbage is patted with an appropriate amount of starch

7. Put the meat puree on the cabbage

8. Roll up gently

9. Pour clean water into the pot and heat it up, steam the cabbage rolls over water, then cut into sections and serve on a plate

10. Heat the pot, pour the oil to a boil, pour the clear broth, add salt, boil the sugar, thicken the starch with water, and pour the sesame oil

11. Just pour it on the cabbage section.

Tips:
1. Cabbage should not be blanched and over-ripe. Five or six ripeness is the best. If it is too ripe, it will not form well after being stuffed, and it will be too rotten after steaming, which will affect the taste.
2. Water starch should not be too thick. Affect the appearance.