Bergamot cabbage roll(fo shou bai cai juan )

Bergamot cabbage roll

Introduction:

"Chinese cabbage is rich in crude fiber, which can not only moisten the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote fecal excretion and help digestion (digestion of food). It has a good effect on the prevention of colorectal cancer

Production steps:

Step 1: add onion and ginger powder, oil, five spice powder and water to the minced meat.

Step 2: cut mushrooms into minced meat.

Step 3: blanch the cabbage in boiling water.

Step 4: a cabbage gang can have three to four slices.

Step 5: the cabbage is involved in the pork.

Step 6: the cabbage side is thin.

Step 7: add the cabbage leaves to the meat.

Step 8: put the raw food on the plate and cover the pot.

Step 9: put into the steamer and turn off the heat 8 minutes after boiling.

Step 10: pour the cabbage soup into a bowl.

Step 11: pour in oyster sauce and cabbage juice, bring to a boil

Step 12: pour the thick soup on the dish.

Materials required:

Chinese cabbage: 50g

Pork: 50g

Mushroom: 2

Scallion: right amount

Ginger: right amount

Oil: right amount

Five spice powder: appropriate amount

Oyster sauce: right amount

Starch: right amount

Onion and ginger: right amount

Salt: right amount

Note: the cabbage side should be thin, so it is convenient to roll the meat.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Fo Shou Bai Cai Juan