Vegetable roll with tomato sauce(qie zhi cai juan )

Vegetable roll with tomato sauce

Introduction:

"You will love the nutritious, sour and sweet tomato rolls."

Production steps:

Step 1: appropriate amount of pork stuffing.

Step 2: appropriate amount of Lentinus edodes, wash and cut into small cubes.

Step 3: wash and dice the carrots.

Step 4: add proper amount of oil, salt, ginger juice, soy sauce and peanut oil to the pork stuffing.

Step 5: pour all the materials in the picture in step 4 together and mix them well.

Step 6: take a baby cabbage and clean it.

Step 7: cut a knife from the middle of the baby dish, as shown in the picture.

Step 8: just use the parts of the leaves, gently sort out the leaves, separate them, and pay attention not to break them.

Step 9: Boil the water in the pot, blanch the cut leaves in the water, and take them out when they become soft. Blanch coriander leaves in water, remove and set aside. Put the boiled vegetables in cold water to cool down.

Step 10: take a piece of blanched vegetable leaves and put the mixed meat on the top of the middle of the leaves. Then fold the top leaves down, the side leaves up to the middle, and fold the bottom leaves up and wrap them.

Step 11: take a blanched coriander and tie up the wrapped rolls.

Step 12: all the rolls are wrapped and placed on the plate as in the previous steps. Put the wrapped rolls into the steamer and steam for 15 minutes.

Step 13: take out the steamed vegetable roll. The steamed vegetable roll will have part of the soup. Pour it into the frying pan, add tomato sauce, stir well, bring to a boil, and type in starch to thicken it.

Step 14: pour the thickened soup on the steamed roll, sprinkle coriander for decoration, and you can eat it.

Materials required:

Baby food: right amount

Lentinus edodes: right amount

Oyster sauce: right amount

Tomato sauce: right amount

Coriander: moderate

Starch: right amount

Old style: moderate

Pork stuffing: right amount

Carrot: right amount

Ginger juice: right amount

Peanut oil: right amount

Salt: right amount

Water: moderate

Note: when blanching the leaves, pay attention to the heat. Don't blanch the leaves too long, which will cause the leaves to be soft and rotten and easy to be damaged.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: other

Chinese PinYin : Qie Zhi Cai Juan