Steamed cabbage skin and glutinous rice(bai cai pi nuo mi shao mai )

Steamed cabbage skin and glutinous rice

Introduction:

"Cabbage turns into skin. The main points are two: first, the cabbage leaves are crisp and easy to crack, so we should use salt to submerge the water in advance. Put the vegetable leaves in a warm room, overnight, cabbage leaves will naturally become soft. The effect of blanching with water is not good. The time of salt submergence should be longer. I don't think it will break easily. Even think, put salt, and then pot heat, cabbage leaves put in "stuffy", so kill water faster. 2、 The leeks used in the mouth should be boiled, otherwise it is easy to break. Finally, let's just say that coke and fuel consumption are really a good match. 1 spoonful of oil, 10 spoonfuls of coke? Anyway, the fuel consumption is salty and fresh, and the coke is sweet. If you love sweet, add more coke. If you love salty, add more fuel. "

Production steps:

Step 1: add some water to glutinous rice and soak overnight.

Step 2: cabbage leaves, add salt, submerge, kill water, not easy to crack.

Step 3: put glutinous rice into cabbage leaves. If the leaves are still cracked, it's OK to wrap them with some more leaves.

Step 4: blanch leeks in hot water for a few seconds. Take it out for use.

Step 5: seal the cabbage with leeks. Tie it up.

Step 6: bring the water to a boil, add the cabbage balls and steam over high heat for 20 minutes. The glutinous rice is cooked.

Step 7: mix coke, oyster sauce and cornmeal to make sauce.

Step 8: put the sauce into the pot and bring to a boil.

Step 9: put the sauce into the plate, and put the cabbage balls on the plate.

Materials required:

Cabbage leaves: moderate

Glutinous rice: right amount

Starch: appropriate amount

Oyster sauce: right amount

Cola: moderate

Note: 1. Soak the glutinous rice well, absorb enough water, and then steam it to avoid being too dry.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Bai Cai Pi Nuo Mi Shao Mai