Pot collapse cabbage box(guo ta bai cai he )

Pot collapse cabbage box

Introduction:

"Chinese cabbage used to be the watchful dish of Beijingers in winter. Thirty years ago, in Beijing, every family stored cabbage in winter, followed by radish and potato. At that time, although the vegetables in Beijing were monotonous in winter, they also created many delicious practices, such as vinegar cabbage, casserole cabbage, mustard mound, fried cabbage heart, and then using cabbage to make pickled cabbage, which can be eaten all winter until the next spring. Today, Beijing people still have a special preference for Chinese cabbage. Eating Chinese cabbage in winter is not only nutritious, but also safe. The old people often say that radish and Chinese cabbage are safe. That is to say, eating these two kinds of vegetables is good for health and harmless. Therefore, in the past, people called it the king of vegetables. Today, we use cabbage to make a traditional banquet dish in old Beijing, which is called "pot collapse cabbage box". The reason why the title is called improved Beijing cuisine is that some oyster sauce is put into the dish to further increase its freshness. However, the traditional way is not to put oyster sauce. There was no oyster sauce in Beijing 30 years ago. The condiments in all restaurants are the same: salt, sugar, pepper noodles, rice vinegar, soy sauce, weizhisu, and cooking oil Today's monosodium glutamate was called "the essence of taste" at that time. Thirty years ago, when restaurants, restaurants or restaurants in Beijing were making high-end dishes, if they could make their dishes more delicious, they had to use high soup, milk soup or bone soup. The way to collapse the cabbage box is as follows

Production steps:

Step 1: marinate the minced pork; add chopped green onion, ginger and a little thirteen spices to the minced pork, then sprinkle a little salt and MSG.

Step 2: add pepper, Shaoxing wine, soy sauce and oyster sauce, mix well and stir hard.

Step 3: mix the minced meat well, put in the chopped water chestnut, stir again, and drop a few drops of sesame oil

Step 4: mix the minced meat well, put in the chopped water chestnut, stir again, and drop a few drops of sesame oil.

Step 5: mix the bowl juice; put a little Shaoxing wine, soy sauce and oyster sauce in the bowl, add appropriate amount of water and mix well.

Step 6: then add a few drops of sesame oil, add a little sugar and mix well.

Step 7: blanch the cabbage leaves in boiling water for a while.

Step 8: then take out the cabbage and let it cool.

Step 9: drain the water from the cabbage leaves and spread it on the chopping board. Put some meat on it.

Step 10: then wrap the meat.

Step 11: try to wrap the stuffing tightly with cabbage leaves.

Step 12: put the cabbage box in the flour bowl and evenly coat it with dry flour.

Step 13: then dip a thin layer of egg in the egg bowl.

Step 14: dip the eggs in the frying pan, stack the cabbage boxes in order, fry them on both sides until golden, and cook them in a bowl.

Step 15: heat the cabbage box with low heat for 5 minutes, then collect the juice with high heat.

Step 16: after the soup is collected, you can take it out of the pot. Sprinkle a little shallot powder while it is hot and serve it.

Materials required:

Chinese cabbage: 300g

Minced pork: 200g

Water chestnut: 50g

Chives: right amount

Eggs: 2

Minced green onion: 20g

Ginger powder: 10g

Thirteen spices: appropriate amount

Refined salt: 2G

MSG: 2G

Pepper: right amount

Sugar: 3 G

Shaojiu: 15g

Fresh soy sauce: 10g

Oyster sauce: 20g

Sesame oil: 10g

Flour: right amount

Cooking oil: proper amount

Note: this dish features: golden color, strong smell, delicious taste, simple production. Warm tips: 1. Cabbage should choose fresh cabbage leaves, which are soft after blanching, and are not easy to break when filling. 2. Minced meat to choose a little thinner for the better, such as water chestnut can not be used to replace a little fresh lotus root. 3. If you like vegetables with soup, you can make more soup, and finally thicken them with wet starch. This Beijing style dish of big stir fry spoon "pot collapse cabbage box" is ready for your reference!

Production difficulty: simple

Process: simmer

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Guo Ta Bai Cai He