Chinese Cabbage Meatballs Stewed Seafood & Pumpkin Lotus Leaf Cake
1.
I prepared all the ingredients and meatballs in advance. Wash the crabs and octopuses in advance and then cook them and remove them for later use. Soak the sweet potato powder 2 hours in advance, soak the fungus in advance and set aside. Wash the carrots and cut them with molds, and cut the tofu. Chunks are reserved, green beans are removed from the refrigerator in advance, and then washed and reserved.
2.
I use this yellow-hearted Chinese cabbage, which tastes sweet and refreshing
3.
Cut the Chinese cabbage into thin slices diagonally with a knife, separate the cabbage gang and the cabbage leaves
4.
Put the lard in a hot pot, heat it up, add star anise, and fry it until fragrant, then add green onion and ginger to explode
5.
Add carrots and stir-fry slowly until the color changes
6.
Add cabbage gang
7.
Pour light soy sauce
8.
Stir-fry the cabbage with a spatula to soften the cabbage
9.
Pour the right amount of water into the casserole, and pour the stir-fried cabbage into the casserole
10.
Pour the meatballs and tofu
11.
Add the soaked vermicelli
12.
Add crabs and octopus
13.
Then put in the fungus after foaming and washing, add salt to taste
14.
Cover the pot and boil on high heat and cook for about 3 minutes
15.
Open the lid and add cabbage leaves and soybean sprouts
16.
After the fire is boiled
17.
Put the freshly made pumpkin lotus leaf cake on top of the casserole
18.
Cover the pot and continue to simmer for 10 minutes
19.
Uncover the lid, add green beans and chives, turn off the heat, and drizzle with sesame oil.
20.
Steamed lotus leaf cake out of the pot
21.
The tempting, delicious and nutritious Chinese cabbage tofu meatballs stewed with seafood is ready
22.
Meimei drip pumpkin lotus leaf cake
Tips:
1; Pumpkin lotus leaf cake should be steamed in advance, let cool, add yeast and noodles, and then proof it. The lotus leaf cake flower is made with fermented noodles and red yeast rice powder kneaded noodles.
2; Sweet potato flour and fungus must be soaked in advance, otherwise the taste will not be good.
