1. Prepare the ingredients, wash the cabbage, take the leaves (only the leaves), boil them in boiling water, remove them, and then immerse them in cold water to cool for later use.
2. Add salt, green onion, ginger, monosodium glutamate, cooking wine, and pepper to the minced meat and stir for a while, then add egg white and mix well.
3. Soak the seaweed in water to soften it, steam it and cut into thin filaments; put it on the plate and use the cabbage leaves to filter out the water, spread it on the cutting board, and squeeze the shrimp stuffing into balls, put it on the leaves, and Fold the edges of the leaves and wrap them, tie them tightly with seaweed shreds, and steam them for about 5-7 minutes before they are taken out of the cage and placed on the plate.
4. Then add water to the Hongguojia tomato juice according to the proportion, and mix it into tomato juice. In another pan, add vegetable oil to heat, add tomato juice and stir fry. After boiling, pour the starch into thin gorgon, and pour it on the vegetable wraps. Serve.
Tips:Cabbage must use leaves, and don’t take too long when overheating it
