Ruyi Baicai Bao(ru yi bai cai bao )

Ruyi Baicai Bao

Introduction:

"Ruyi Baicai Bao is a delicious dish with good meaning. It is delicious in taste, beautiful in shape, good in meat and vegetables, and healthy in nutrition. It is a delicious dish suitable for all ages. In Cantonese, Chinese cabbage is pronounced as "Baicai", so Cantonese people often send Chinese cabbage as gifts, which means "Baicai". It is festive and affordable. New year's banquet is the necessary Chinese cabbage for each table, which means "a wide range of financial resources". I'd like to use this dish to wish my friends a happy new year and all the best. Congratulations on getting rich and making a lot of money. "

Production steps:

Step 1: add onion, ginger, salt, chicken and white pepper to the minced meat and stir well.

Step 2: add June fresh soy sauce and sesame oil.

Step 3: continue to stir until strong.

Step 4: wash the radish and chop it into powder.

Step 5: add into the meat and stir well.

Step 6: wash cabbage leaves and coriander.

Step 7: blanch the washed cabbage leaves and coriander in boiling water for a few seconds, remove and drain.

Step 8: take a cabbage leaf and smooth it. Put a spoonful of stuffing in the middle of the cabbage leaves.

Step 9: wrap the stuffing with cabbage leaves, seal and bind with coriander.

Step 10: after shaping, garnish with carrots and steam for 10 minutes.

Step 11: filter out the steamed soup and put it in a frying pan. Bring to a boil. Add the thin Euryale and pour in the sesame oil.

Step 12: pour the sauce on the cabbage bag.

Materials required:

Cabbage leaves: 6

Minced meat: 200g

Coriander: moderate

Carrot: right amount

White radish: 100g

Scallion: right amount

Ginger: right amount

Salt: 2G

Chicken essence: 2G

Sesame oil: appropriate amount

June fresh soy sauce: right amount

White pepper: 2G

Note: no fresh soy sauce in June can be replaced by raw soy sauce, not old soy sauce and dark soy sauce. Don't blanch cabbage too long.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Ru Yi Bai Cai Bao