Yuzhen cabbage(yu zhen bai cai )

Yuzhen cabbage

Introduction:

"It looks like a square pillow, and its color is like Jasper."

Production steps:

Step 1: the cabbage leaves are treated with flying water until they are broken, and then they are picked up to cool.

Step 2: cut mushrooms, red peppers and bamboo shoots into pieces

Step 3: shell the shrimp, chop the sausage and lean meat into minced meat, add monosodium glutamate, salt, pepper and proper amount of raw powder, and mix well.

Step 4: wrap the meat stuffing on the cabbage stand. Sprinkle some raw powder on the seal to prevent cracking during cooking.

Step 5: heat the frying pan, heat it with oil, leave a little oil in the pan, and then put the wrapped cabbage rolls into the pan in turn, and fry them until both sides are slightly burnt. Put mushrooms, red pepper and bamboo shoots in the pot, add proper amount of water and simmer for 3 minutes, then add sesame oil and thicken with cornflour

Materials required:

Chinese cabbage: 1

Fresh shrimp: 200g

Lean pork: 200g

Shuifa mushroom: 5

Bamboo shoots: 1 piece

Red pepper: 1

MSG: 5g

Salt: 10g

Pepper: 3G

Sesame oil: 5g

Raw powder: 10g

Precautions: 1. When blanching cabbage, do not add oil to it, otherwise it is too sticky to keep the integrity of cabbage leaves. 2. In the process of packaging, the moisture of cabbage leaves should be pressed dry, pressed tightly, and sprinkled with raw powder at the seal to absorb water. 3. When frying, place yuzhenjuan in the pot, use rotary pot and big turn pot, and pay attention to the heat to keep the integrity and even frying. 4. Bamboo shoots should be boiled with water to remove their astringency.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yu Zhen Bai Cai