Fresh shrimp and cabbage rolls with mixed vegetables(za shu xian xia bai cai juan )

Fresh shrimp and cabbage rolls with mixed vegetables

Introduction:

"Lucky! In everyone's encouragement, with their own efforts, finally into the final! Needless to say, we need to consider how to complete the final now? I admire the works of the previous masters! I think, since God has given me this opportunity, I must make good use of it! Try your best to do well the dishes in line with the theme. The process of your own efforts is also a good process of learning and improvement. Let's start with a Chinese cabbage recipe. 1. Chinese cabbage is rich in crude fiber, which can not only moisten the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion (digestion of food). It has a good effect on the prevention of colorectal cancer. 2. The air is very dry in autumn and winter, and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect. 3. Scientists at the New York Institute of hormone research found that the incidence rate of breast cancer in China and Japan is much lower than that in Western women, because they often eat Chinese cabbage. There are some trace elements in Chinese Cabbage (trace element food), which can help break down the estrogen associated with breast cancer. Fresh prawns and cabbage rolls with mixed vegetables -- it's said that I can live by the sea, but I still can't live without seafood. Also added vegetables, taste better, nutrition more comprehensive

Production steps:

Step 1: get ready to eat < br > remove the thick stems, leave the leaves and wash the cabbage. Wash cucumber and carrot.

Step 2: shred cucumber, carrot and ham separately.

Step 3: wash the shrimp, remove the shell, head, sand line, rinse, marinate with salt and cooking wine for 10 minutes, and insert with toothpick.

Step 4: heat the oil in the pan, put down the carrots and stir fry for 2 minutes, mix well with salt and serve.

Step 5: put proper amount of water in the pot, bring to a boil, add some salt and oil, put down the cabbage leaves and cook for 3 minutes. Take out the cold water.

Step 6: put down the shrimps, scald them for 1 minute and take them out.

Step 7: take a large plate, flatten the leaves of Chinese cabbage, put down shredded carrot, shredded cucumber and shredded square leg meat in turn, and put in a shrimp. (toothpick removed) < br > roll up the Chinese cabbage leaves evenly.

Step 8: make a cabbage roll.

Step 9: steam over high heat for 1.5 minutes.

Step 10: take another pot, put starch in water, add salt, oil, pepper, oyster sauce, chicken essence, scallion, minced garlic and bring to a boil.

Step 11: pour the sauce on the cabbage roll.

Materials required:

Chinese cabbage leaves: 180g

Shrimp: 80g

Cucumber: 60g

Carrot: 60g

Square leg meat: 50g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Starch: appropriate amount

Oyster sauce: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: 1. Light is better for this dish. Put less oyster sauce. 2. Wear the shrimp with toothpick to make the shrimp straighter when scalding. 3. Chinese cabbage is especially suitable for patients with lung heat cough, constipation (constipation food) and kidney disease, and women (female food) should also eat more; Chinese cabbage is cold and cold, stomach cold and abdominal pain, loose stools and diarrhea and cold diarrhea should not eat more.

Production difficulty: ordinary

Process: steaming

Length: 20 minutes

Taste: light

Chinese PinYin : Za Shu Xian Xia Bai Cai Juan