Refreshing Chinese Cabbage Buns

Name: Refreshing Chinese Cabbage Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 leaves Chinese cabbage; 3 pieces Chives; About 50g Ham; About 50g Bamboo shoots; About 50g carrot; Approximately 75g Korean Spicy Cabbage; About 2 bowls Broth; Some salt; Some Sugar; Some Chicken Essence; Some corn starch; Some sesame oil

by rosejyy2000

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Ham and cabbage buns, one package is different from the other, here is a bag of burdens, not a bag of buns. Speaking of cabbage buns, it is actually very easy to make, and the materials are relatively random. You can put ham, bacon, turkey and other meats. The same is true for vegetables. You can put shredded shiitake mushrooms, bean sprouts, carrots, bamboo shoots, enoki mushrooms, etc. , You can only put meat, you can only put vegetables, or a mixture of meat and vegetables, it has a gentle taste, only steamed, not fried, not fried, and has a beautiful appearance. It is used to make "climbing ladder" dishes or festive "hard dishes". Older people are suitable. Spicy cabbage is put in the toppings, and it tastes slightly spicy and refreshing. "

Refreshing Chinese Cabbage Buns

1. Separate the stalks and leaves of Chinese cabbage. The leaves are used to make furoshiki. The stalks should be shredded and stuffed. Cut the ham, carrots, bamboo shoots and spicy cabbage into shreds respectively;

2. Pour two bowls of stock in one pot, add another bowl of water, and blanch the cabbage leaves to soften;

3. Spread out the boiled cabbage leaves, put spicy cabbage, ham, shredded bamboo shoots, shredded carrots and shredded cabbage in the middle;

4. Tear off the green onion leaves of a scallion and put them in the soup to soften them;

5. Wrap the stuffed cabbage leaves;

6. Tie it with hot soft green onion leaves and tie it with a bow;

7. Then steam on high heat for 5-7 minutes;

8. First use 1/2 teaspoon of salt, 1/8 teaspoon of sugar, 1/2 teaspoon of cornstarch, 1/4 teaspoon of chicken essence, 1/2 teaspoon of sesame oil and 1/2 bowl of soup (water) into a bowl of juice , Pour into the pot and heat until large bubbles, turn off the heat, and pour the juice on the vegetable wraps.

Tips:
1. Chinese cabbage leaves and green onions should be blanched to soften, but not too long. If the leaves are too soft, it is easy to wear;

2. The materials in the baggage can be chosen as you like, meat or vegetables, vegetarian or noodles;

3. The so-called bow knot is not a bow knot for children or gift packaging. It is a knot that is not easy to tie up. This kind of knot is often used when lifting the workpiece in the factory, and the more it is pulled, the tighter it will not fall apart.