Today I will share with my moms a cabbage roll that is light, refreshing, crisp, tender and delicious. Sometimes cooking cabbage alone will make the baby feel boring. It is better for mothers to wrap the meat with cabbage leaves. It is a combination of meat and vegetables, rich in nutrients, and the cute shape will definitely arouse the baby’s appetite.
Materials
How to make jade white jade rolls
- Peel off the entire cabbage leaves, wash them with clean water, and cut off the ends of the cabbage
- Blanch the vegetable leaves in boiling water until soft and set aside.
- Wash and chop mushrooms and carrots, and chop shrimps
- Add shrimp, light soy sauce, cooking wine, and starch to the minced meat and mix well, then add shiitake mushrooms and chopped carrots, sweet corn, sesame oil, pepper, and a little salt and mix well.
- Take a cabbage leaf and spread it out, put an appropriate amount of stuffing on it
- Use vegetable leaves to roll the meat buns into a cylindrical shape, place the sealing side down on a plate
- Steam for 8 minutes until cooked through
- Take out the steamed soup and pour it into the wok, add a little balsamic vinegar, sugar and salt and bring to a boil. Thicken the soup and pour it onto the cabbage rolls.
Tips
When purchasing Chinese cabbage, it is better to choose larger ones with larger and complete leaves. After the cabbage leaves are blanched, run them through cold water to keep the leaves green.
Cabbage is rich in crude fiber, which not only moistens the intestines and promotes detoxification, but also stimulates gastrointestinal motility, promotes stool excretion, and aids digestion.
The cabbage leaves should be cut into the same length as possible, the cabbage rolls should be of the same size, and the cabbage should be cooked evenly when steamed.
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