Shrimp, cabbage and pomegranate bun(xian xia bai cai shi liu bao )

Shrimp, cabbage and pomegranate bun

Introduction:

"Now the weather is cool and the food in the field is much better. Today, I made this delicious dish with cabbage, shrimp and pork stuffing. I'd like to share it with you

Production steps:

Step 1: peel off the cabbage leaves, blanch them in boiling water, cool them and control the moisture

Step 2: lay the hot cabbage leaves flat on the cutting board, and use a knife to remove the thick part of the cabbage side to make it uniform.

Step 3: put the pork stuffing on the sliced cabbage leaves, then fold up all the cabbage leaves by hand, and tie them up with hot coriander stems or leeks

Step 4: finally, separate the leaves of the bound Cabbage by hand into an opening, and then insert the cooked shrimp in it.

Step 5: finally, separate the leaves of the bound Cabbage by hand into an opening, and then insert the cooked shrimp in it.

Step 6: finally put the pomegranate bag into the container and steam it for 8 minutes or heat it in the microwave oven for 5 minutes

Step 7: add the soup, salt and chicken powder to the pot, add the second rate sauce and pour it on the shrimp, cabbage and pomegranate

Materials required:

Cooked fresh shrimps: 10

Pork stuffing: 200

Cabbage leaves: 10 pieces

Minced green onion: 2G

Ginger powder: 2G

Salt: 5g

Chicken powder: 3 G

Peanut oil: 5g

Note: to make this dish, remember that the hot cabbage is too hot, less soft is good, otherwise the final reheating is easy to cause cabbage cooked rotten, affect the taste. 2. The prawns are cooked in advance, so they can also be added when heated to maturity. 3. How to make sauce

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Xia Bai Cai Shi Liu Bao