Three Fresh Cabbage Rolls

Name: Three Fresh Cabbage Rolls
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g pork front leg pork; 50g of soaked black fungus Black Fungus; 300g Chinese cabbage; 40g egg; 10g ginger; 5g shallot; 25ml Shimizu; 100ml Water starch; 5g Diced red pepper

by The kitchen of emblica honey

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

These three are rare: black fungus, minced meat, and the outer layer of cabbage. Cabbage, stir-fry, and stuffing, everyone likes it very much, especially the colder the weather, the sweeter the cabbage in the field. The cabbage rolls eaten at my mother’s house do not have black fungus, and add black fungus to add flavor and nutrition. The black and white dishes in the northeast are not black fungus fried cabbage. Together, the two are full of umami.
Ingredients: 250 grams of pork front leg meat, 50 grams of soaked black fungus, appropriate amount of cabbage

Ingredients: 1 egg, 10 grams of ginger, 5 grams of spring onions, 15 ML of light soy sauce, 2 grams of salt, and an appropriate amount of water. Water starch 100ML, red pepper diced appropriate amount.

Ingredients

250g pork front leg Pork
50g of soaked black fungus Black Fungus
300g Chinese Cabbage
40g Egg
10g Ginger
5g Shallot
25ml Shimizu
100ml Water Starch
5g Diced Red Pepper

Three Fresh Cabbage Rolls

1. Remove the roots and leaves of the cabbage, blanch it with boiling water until soft, and over cool water.

2. Mince the pork, add a little water and beat for strength.

3. Soak the black fungus, wash and chop.

4. Add eggs, minced ginger and spring onions to the minced meat. Broken black fungus. Whisk and mix well.

5. Take a cabbage leaf, put an appropriate amount of minced meat filling, and wrap it.

6. Wrap the cabbage rolls, put them on a plate, and steam them on the pot for about 8-10 minutes.

7. Prepare water starch, mix the appropriate amount of starch and water. Prepare some diced red peppers and chopped green onions.

8. Add proper amount of broth or water to the pot, bring to a boil, add water starch and stir until thick.

9. Sprinkle with chopped green onion and diced red pepper, drizzle with water starch, and drip some sesame oil. Finished product.

Tips:
1. The minced meat can be pork belly or pork front leg, with a little fat and good taste.

2. Goboci uses broth to make it fresher. If not, use water instead.

3. When steaming, it should not be too long to see the size of the meat roll.

4. Wrap the blanched cabbage leaves better. Don't burn it for too long.