Vegetable Cabbage Box

Name: Vegetable Cabbage Box
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Chinese cabbage; 50g Soy bean curd; 100g Fungus; Some salt; Some MSG

by Yiyi

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

The box I bought in those few days was made of leek and shrimp. It was delicious and greedy, but after all, it was leek and shrimp. You can't eat more. Let's make a delicious version by yourself! However, it was a difference between me and the noodles. I remember that I made two of them when I got hungry that morning. I first made two hot ones and ate one for breakfast. It was really enough, but I didn’t know how to make stuffing and knead the noodles. I don't know how to be trained by my mother, I'm still tired to death, alas, let's learn slowly! It's better to make it yourself than outside. It’s been a long time for the food to see the light, let’s recall what we did at that time! There may be some discrepancies, after all, it has been a while, try to remember if you can recall it!

Ingredients

100g Chinese Cabbage
50g Soy Bean Curd
100g Fungus
Some Salt
Some Msg

Vegetable Cabbage Box

1. Finely chop the shallots

2. Then, sauté the green onions first, and let them cool for later use (it seems to be up after 6 o'clock in the morning, and they are busy until 8 o'clock, but it is just to have this gap to cool the scallion oil)

3. Soak the oily skin and fungus, and just wash it off

4. Then chop up the stuff of 5

5. Wash and chop cabbage (I didn’t add salt or squeeze water for fear of wasting, anyway, the rest can be steamed and eaten)

6. Knead the noodles, just knead the water and the noodles together, but you can’t knead the noodles.

7. Add seasoning and mix well

8. Then simply roll the skin to get it

9. These boxes are pretty good, but they don’t look good if they don’t fry well.

10. Just add a little bit of frying to the non-stick pan to get a little batter.

Tips:
After cooking the scallions in the oil pan, you must let them cool before you put the cabbage, otherwise there will be a lot of water before the vegetables are mixed, and there will be no way to pack it. Then, if you want to squeeze water, it’s okay, but it’s a bit of a waste of the water in the vegetables~ and it’s also slower to wrap the vegetables in oil, so you don’t need to squeeze water.