Super Delicious Cabbage Rolls
by A leaf A
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash and chop carrots, fungus, and lean meat.
2. Cut the cabbage gang and set aside, and boil the cabbage leaves in a pot of boiling water.
3. The remaining cabbage is chopped and added to step (1).
4. Add light soy sauce, oyster sauce, sugar, salt, and chicken essence. Mix well and marinate for a while.
5. Place the well-mixed filling on the cooked vegetable leaves and roll up.
6. The rolled vegetable rolls are steamed in a pot, about 15 minutes after the water is boiled.
7. Steamed vegetable rolls. Pour the juice into the wok, add water and starch to thicken, and pour it on the dish rolls.
8. Finished product.
9. Finished product.
Tips:Chinese cabbage only takes about 10 slices from the outer layer, and the large slices are easy to roll. Dry fungus needs to be soaked in advance.
