【Yantai】Three fresh stuffed cabbage
Overview
Chinese people are very particular about eating and eating well. New Year’s Eve dishes always have an auspicious meaning, indicating good luck and peace in the coming year. Cabbage is homophonic to Baicai, which means abundant wealth. Chinese cabbage is a frequent guest on the dining table, so there is a saying that cabbage in winter is as beautiful as bamboo shoots. On the New Year's Eve dinner table, this cabbage, which has a beautiful meaning, is naturally indispensable, hoping that a hundred fortunes will come to your door in the coming year. Cabbage is the most common ingredient in winter. It has high nutritional value and is known as the king of vegetables. Cabbage is rich in protein, fat, multivitamins, calcium, phosphorus and other minerals, as well as a large amount of crude fiber. It has the effects of clearing away heat and relieving irritability, quenching thirst, diuresis, and smoothing the stomach. In the past, cabbage dumplings were the most eaten during Chinese New Year. Today, I changed the recipe and made a three-fresh stuffed cabbage. The cooking method is steamed to retain the original flavor of the ingredients to the greatest extent, making it healthy and delicious.
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Ingredients
Steps
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Cut the cabbage into thin slices with an angled blade.
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Boil water in a pot, blanch the sliced cabbage and set aside.
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Chop the pork into minced meat and put it in a cooking bowl.
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Add chopped shrimp.
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Add diced carrots, minced shepherd's purse, minced green onions and minced ginger.
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Add salt, soy sauce and peanut oil.
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Add a little water and stir vigorously in one direction.
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Unfold the blanched cabbage and put the filling in the middle.
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Bring the left and right sides toward the middle and wrap them into a cylinder shape.
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Arrange on a dinner plate.
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First, bring the pot to a boil over high heat, then turn to medium heat for 10 minutes.
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Use tomato leather to circle a flower in the middle to create a shape.
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Eat while hot.
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Very delicious.
