1. The amount of pork filling.
2. An appropriate amount of shiitake mushrooms, wash and cut into small cubes.
3. Wash the carrots and cut into small cubes.
4. Add the right amount of oil, salt, ginger juice, dark soy, and peanut oil to the pork filling.
5. Pour all the ingredients in the picture in step 4 together and mix well.
6. Take a baby cabbage and clean it.
7. Cut a knife from the middle of the baby cabbage, as shown in the picture.
8. Use only the part of the leaves to gently sort the leaves and separate them, taking care not to break them.
9. Boil water in a pot, blanch the cut leaves in the water, and then remove them when the leaves are soft. Blanch the coriander leaves and remove them for later use. Put the blanched vegetables in cold water to cool down.
10. Take a blanched vegetable leaf and place the mixed meat filling on the upper middle of the leaf. Then fold the upper leaf down, and fold the next leaf toward the middle, and then fold the lower leaf up and wrap it up.
11. Take a piece of blanched coriander to tie the wrapped cabbage.
12. All the cabbage rolls are wrapped and placed on the plate as in the previous steps. Put the wrapped vegetable rolls in a steamer and steam for 15 minutes on high heat.
13. Take out the steamed cabbage rolls, the steamed cabbage rolls will have some soup, pour it into the wok, add the tomato sauce, stir evenly, boil, and type the starch to thicken.
14. Pour the thickened soup on the steamed vegetable rolls, sprinkle with coriander to decorate, and serve.
Tips:When blanching vegetable leaves, pay attention to heat and do not blanch them for too long, which may cause the leaves to become soft and easily damaged.
