Steamed bun with shrimp and cabbage(xian xia bai cai bao )

Steamed bun with shrimp and cabbage

Introduction:

"Chinese cabbage is originally the food of the poor people. Although we are not in the north, we are used to buying a few Chinese cabbages and putting them at home in winter. On rainy and snowy days, we don't worry about having no food to eat. Today, to make a Chinese cabbage dish, I still want to have some of our coastal people's characteristics -- put some sea shrimp, which is good-looking, delicious and nutritious. This dish is very suitable for both children and the elderly. It's also very hospitable

Production steps:

Step 1: prepare to eat < br > wash the Chinese cabbage, wash the mushrooms, soak them, and chop them.
Wash the shrimp.

Step 2: Select Chinese cabbage leaves and blanch them in boiling water with oil for 1.5 minutes.

Step 3: take it out and cool it.

Step 4: remove the thick bar and repair it into a circle for use.

Step 5: remove the head and shell, leave the tail, remove the sand line, marinate with cooking wine, salt and rinse.

Step 6: chop up the Chinese cabbage and its thick stalk, add salt and knead it a few times.

Step 7: squeeze out the cabbage juice and set it aside.

Step 8: heat up the oil in the pan, put down the ginger and saute until fragrant.

Step 9: put down the minced meat and mushrooms, add wine to stir fry

Step 10: wait until the minced meat turns color, put down the broken cabbage and stir fry for 1 minute

Step 11: add salt, sugar, chicken essence, pepper and scallion. Stir well and serve.

Step 12: blanch the scallion leaves with boiling water and take them out.

Step 13: take a piece of Chinese cabbage leaf and put 2 spoons of Chinese cabbage and mushroom stuffing

Step 14: gently roll up the bag and tie it with Scallion leaves.

Step 15: put a prawn in the middle with its tail up

Step 16: steam for 4 minutes

Step 17: take it out in 1 minute.

Step 18: pour the water in the steaming pan into the pot, add starch, salt, pepper, fresh soy sauce, chicken essence, scallion, and boil it to juice

Step 19: pour it on the shrimp cabbage bag.

Materials required:

Chinese cabbage: 400g

Minced pork: 50g

Mushroom: 40g

Fresh shrimp: 100g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Chicken essence: appropriate amount

Pepper: right amount

Ginger: right amount

Scallion: right amount

Fresh: moderate

Starch: appropriate amount

Note: 1. Chinese cabbage stuffing, must squeeze dry, otherwise water is not good package. 2. If the cabbage leaves are broken, you can put a small leaf in it and wrap it. 3. If the stuffing is salty, the juice can be dispensed with. 4. The steaming time depends on the size of shrimp and cabbage.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Xia Bai Cai Bao