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.