Chinese cabbage and jade roll(bai cai fei cui juan )

Chinese cabbage and jade roll

Introduction:

"The appearance is emerald green, and the fillings are emerald silk, which is worthy of the name of emerald roll. It uses the most common raw materials of Chinese cabbage to cook beautiful dishes. It's good for home and guest feast. This year's Chinese cabbage is cheap, but the theory of "harvest paradox" is really incisive in real life. A vegetable farmer's grandmother in Pingdu, Qingdao, let the Chinese cabbage rot and did not harvest it. The government has opened a through train for vegetable farmers, and a large number of citizens and company canteens have responded to the government's call to go to the fields and take the initiative to buy cabbage. Some time ago, Yushi and friends drove the children to Jiaozhou, and each family came back with a suitcase. This jade roll and another oil consuming cabbage and Pleurotus eryngii were the Bento that day. In a word, they were all Chinese cabbage. When the vegetable farmer saw my cooking, he said, "my daughter, we all make Chinese cabbage so beautiful. The dishes may be a little more expensive. Jade food is sour in the heart. What jade food can do is to buy more vegetables and eat more Chinese cabbage!"

Production steps:

Materials required:

Cabbage: 5 whole slices

Minced meat: 200g

Haimi: 30g

Shrimp: 30g

Carrot: 50g

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Cooking wine: moderate

Edible oil: right amount

Sesame oil: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Cai Fei Cui Juan