【zhejiang Cuisine】——southern Zhejiang-style "hydrangea Pot Tacai Roll"
1.
Put salt and a little monosodium glutamate in the fish paste, and pour a little Shao wine.
2.
Add a little dry starch and stir vigorously.
3.
Pour the stirred fish paste into the white fungus with dried water.
4.
Mix by hand and stir evenly. After mixing, squeeze the balls into the plate by hand.
5.
Garnish the top with shredded shiitake mushrooms, red pepper and green cabbage.
6.
Put it in the basket and steam for 5 minutes.
7.
Pour minced dried sea rice, chopped green onion, and minced ginger into the meat, add salt, monosodium glutamate, pepper and a little sugar, then pour some Shao wine.
8.
Then add a few drops of sesame oil, add a little dry starch, put the seasoning, and beat the meat.
9.
Spread the cabbage leaves flat on the cutting board and put in an appropriate amount of minced meat.
10.
Wrap the leaves one by one into cabbage rolls, and pat the rolls with dry flour.
11.
Dip the floured vegetable rolls in the egg mixture.
12.
Use 40% hot oil for frying.
13.
Fry until the cabbage rolls are slightly yellow, remove them and place them on the plate.
14.
Leave the bottom oil in the pot and saute the chopped green onion and ginger, then pour some water into it and bring it to a boil.
15.
Sprinkle a little salt and monosodium glutamate into the boiling water, then sprinkle a little pepper, add a little sugar, and pour a little Shao wine.
16.
Push the rolls on the pan into the pan.
17.
Slowly simmer over medium heat.
18.
Pour the remaining garnishing ingredients into the pot, cook for about five minutes, and then use a high heat to collect the juice. After the soup is collected, it can be out of the pot.
19.
Place the cooked vegetable rolls in the middle of the plate, place the hydrangeas made from the steamed white fungus and fish paste on both sides, pour the remaining soup in the pot, and serve.
Tips:
The characteristics of this dish: bright colors, attractive fragrance, smooth hydrangea, fresh and tender vegetable rolls, delicious taste, moderate salty freshness.
Tips;
1. When making hydrangea, you must tear the white fungus into pieces in advance, and then mix it with fish paste.
2. Before the cabbage is made, remove the hard stems and blanch them with boiling water, then cool them down, drain the water and set aside.
3. Chicken broth is best for making potta cabbage rolls, and water is fine.
4. When making hydrangea and cabbage rolls, it is necessary to master the time, it is best to synchronize the pot, so as to ensure the quality of the vegetables. Hydrangea should not be steamed too old. It only takes three to five minutes to use a high heat. Steamed fish paste will not taste good.
The Southern Zhejiang-style "Hydrangea Pottacai Roll" with a large stir-fry spoon is finished. It tastes very delicious. This is a combination of sea and land. You can also use shrimp paste instead of fish paste, which also tastes good.
Although this dish seems to be a bit troublesome, cooking is a kind of mood. You should regard it as an artistic creation, and you will enjoy it during the production process! For your reference!
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