Steamed cabbage rolls
Overview
In fact, lazy people want to eat both vegetables and meat, but don’t want to fry or fry, so they used such a simple method that both children and adults can eat
Tags
Ingredients
Steps
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Preparation materials: It is best to choose the leaf part of cabbage. I only used the cabbage core here, so I just used it.
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Wash the cabbage, blanch it in water for about three minutes, until the cabbage becomes soft, drain and set aside.
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Chop the onion and ginger into fine pieces and add to the meat filling. At the same time, add a little five-spice powder (or thirteen-spice powder, Sichuan pepper powder, anyway, this is the kind of seasoning powder), a small spoonful of cooking oil, soy sauce, a little salt, and stir evenly (actually you are adjusting the dumpling filling, so you can add seasonings according to your own taste). Because I was feeding it to my kids, I added carrots.
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Spread the blanched cabbage flat and add the meat filling.
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Roll up. The large leaves can be divided into two, and the thick part of the cabbage can be cut into thin slices with a razor blade. The leaves and cabbage have different tastes.
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After rolling it up and placing it on the plate, I spread a layer of dried tofu strips on the bottom of the plate (lazy people are like this, they want as much nutrition as possible in one dish so that they don’t have to make a second dish). Steam in a pot, bring to a boil over high heat, then turn to medium-low heat and steam for 25 minutes.
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Get out of the pot! Served with fragrant rice, your index fingers will be happy! The soup inside is also delicious!
