Steamed glutinous rice with cabbage skin

Overview

Cabbage turns into shaomai skin. Two key points: 1. Cabbage leaves are brittle and easy to crack, so they must be soaked with salt to remove the moisture. Put the cabbage leaves in a warm room overnight, and the cabbage leaves will naturally become soft. Blanching with water will not work. The salt soaking time should be longer so that it feels like it won't break easily. I even think that adding salt, heating the pot, and stuffing the cabbage leaves in it will kill the water faster. Second, the leeks used for pricking the mouth must be blanched in water, otherwise they will break easily. Finally, let me put it bluntly, Coke and fuel consumption go really well together. 1 spoon consumes 10 spoons of Coke? Anyway, salty food consumes more fuel and cola is sweeter. If you like sweet, add more Coke. If you like salty food, add more fuel.

Tags

• snacks
• cabbage leaves
• coke
• glutinous rice
• oyster sauce
• water starch

Ingredients

Steps

1. 1 Add appropriate amount of water to glutinous rice and soak overnight.

   

2. 2 Add salt to the cabbage leaves and submerge them to squeeze out the moisture and make them less likely to crack.

   

3. 3 Wrap glutinous rice in cabbage leaves. If the vegetable leaves are still cracked, it's okay, just wrap some more leaves in them.

   

4. 4 Blanch the leeks in hot water for a few seconds. Remove and set aside.

   

5. 5 Seal the cabbage with leeks. Tied up.

   

6. 6 Bring the water to a boil, add the cabbage dumplings, and steam over high heat for 20 minutes. Just make the glutinous rice cooked.

   

7. 7 Coke, oyster sauce and cornstarch are mixed into thickening sauce.

   

8. 8 Put the gravy into the pot and bring to a boil.

   

9. 9 Pour the gravy into a plate, add the cabbage dumplings and that's it.