Double skin cabbage roll(hua yang bao cai xiang su ya pi shuang pi bao cai juan )

Double skin cabbage roll

Introduction:

"When it comes to cabbage, there are really not many people who like to eat it. People usually cook it in a relatively simple way. I think today's dish is very relevant. I think it's really a kind of fancy cabbage. We can learn to do it. I believe children will like it. "

Production steps:

Step 1: prepare the cabbage.

Step 2: prepare the ingredients and wash them.

Step 3: cut the ingredients separately and wait for use.

Step 4: add salt, cooking wine, pepper, sugar, onion and ginger into the meat and rice.

Step 5: stir the upper ribs clockwise.

Step 6: add carrot powder, black fungus powder and golden needle powder, then add pepper powder and edible oil.

Step 7: mix well.

Step 8: scald the cabbage in boiling water, take out cold water to cool, squeeze out the tendon and dry it.

Step 9: Step 2, spread a layer of cabbage, put on the stuffing.

Step 10: wrap it gently.

Step 11: heat the oil in a pan and put in the cabbage roll.

Step 12: fry until golden on both sides.

Step 13: add appropriate amount of water, simmer for 10 minutes, then remove.

Step 14: put tomato sauce and a small amount of water in the pot, bring to a boil, pour it into the cut plate, and garnish it with carrot flowers. One plate will succeed.

Materials required:

Cabbage: half a piece

Blinds: 1

Refined meat: 100g

Carrot: a little bit

Auricularia auricula: 2

Day lily: 50g

Scallion: 3

Ginger: 1 yuan

Sugar: right amount

Pepper: right amount

Salt: right amount

Cooking wine: moderate

Tomato sauce: moderate

Note: 1. Don't scald cabbage for a long time, just a little soft. 2. Remove the hard tendon of cabbage, otherwise it is not easy to wrap. 3. You can pack two.

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: other

Chinese PinYin : Hua Yang Bao Cai Xiang Su Ya Pi Shuang Pi Bao Cai Juan