Name: Mushroom and Cabbage Stewed Soybean Oil Skin Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Soybean oil skin; 1 plate Chinese cabbage; 1 small plate Shiitake Mushrooms; 1 small bowl Minced meat; 1/2 root Pleurotus eryngii; 1/2 root carrot; 1 tablespoon Cooking Wine; Some ginger; Some starch; Some pepper; Some oil; Some salt

Mushroom and Cabbage Stewed Soybean Oil Skin Rolls

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

There are many ways to make soybean oil skin, the most common is to wrap it with meat to make oily soybean skin meat rolls. In the New Year, you eat too much big fish and big meat and don't want to eat too greasy. Mix some vegetables, pleurotus eryngii and diced carrots in the meat, and the meat and vegetables are more balanced with nutrition. I did not deep-fry the wrapped soybean oil skin, but fried it to fry all sides of the oil-skin roll until golden, so that less oil is more healthy. In winter, the temperature is low and ordinary households in the south do not have heating, so warm stews are more popular. Today, I will make this fried bean curd meat roll with home-made ingredients, Chinese cabbage and shiitake mushrooms, and add the big bone broth to a stew. You can also add some tofu and fans according to your favorite. . . Anyway. This dish is rich in ingredients and comprehensive in nutrition. It is fragrant and steamy when served. Whether it is served with rice, steamed buns or Hanamaki, it is very good. "

Mushroom and Cabbage Stewed Soybean Oil Skin Rolls

1. Add salt, minced ginger, starch, and cooking wine to the minced meat and stir in one direction;

2. Add diced eryngii mushrooms and diced carrots, mix well;

3. Add a little salt and oil and mix well;

4. Cut the soybean oil skin into rectangles of appropriate size, and place the three fresh fillings on the bottom of the soybean oil skin;

5. Roll it up, fold the ends in half, wrap it into a spring roll, and seal it with water starch;

6. Heat the pan with cold oil, put the wrapped three fresh soybean oil skin rolls into the pan and fry until golden on both sides;

7. Pour in the right amount of broth;

8. Put Chinese cabbage in and cook;

9. Add shiitake mushroom slices and cook;

10. Cook on high heat for two minutes and add salt and pepper to taste;

11. Cook on high heat for two minutes and add salt and pepper to taste;

12. Serve it.

Tips:
1. Prepare the fillings: mix minced meat with eryngii mushrooms and diced carrots, add salt and other seasonings to prepare, you can also replace some of the family’s favorite fillings; 3. Cut the soybean oil skin into rectangles and wrap the prepared fillings Wrap the ingredients and put them in the pot until they are golden on both sides; 3. Add the prepared three fresh oil skin rolls, Chinese cabbage and shiitake mushrooms to the broth stew (use water if there is no broth), simmer for two minutes and then add Season with salt and pepper.