This is the nutritious way to eat Chinese cabbage, roll a roll, steam a steam, less oil is healthier

Today, I will introduce a nutritious method for cabbage - steamed cabbage rolls.

This steamed cabbage roll is a home-cooked steamed dish with meat and vegetables, which is delicious, nutritious and healthy. The method is also simple, blanched cabbage leaves are used as skin, rolled with filling and steamed in a steamer, and then eaten. Steamed vegetables are the best way to preserve the nutrients of food and are good for your health.

【Jade cabbage roll】

【Ingredients】

Ingredients: 150 grams of cabbage leaves, 150 grams of pork filling

Excipients: 50 grams of lotus root

Seasoning: minced green onion and ginger, oyster sauce, light soy sauce, white pepper, monosodium glutamate, salt, sesame oil

【Directions】

Step 1: Prepare the ingredients, large baby cabbage (only baby cabbage leaves are used here), pork filling, lotus root, etc.

Step 2: Remove the cabbage leaves, cut a knife in the middle, and leave only the leaves for later use. The cabbage gang can be used for stir-frying, cold salad and other dishes.

Step 3: Add light soy sauce, oyster sauce, minced green onion and ginger, chicken powder, white pepper, sesame oil and a little salt to the minced meat and stir well.

Step 4: Finely cut the lotus root into small pieces. (Add a little lotus root to the minced meat to increase the crisp texture)

Step 5: Add the lotus root and mix well again to form a filling for later use.

Step 6: Put water in the pot, add a little oil and salt to boil the water, then put in the cabbage leaves and cook for 30 seconds, immediately remove and put in cold water to cool, then drain the water for later use.

Step 7: Spread the drained cabbage leaves on the cutting board, take an appropriate amount of meat filling and place it in the middle of the cabbage leaves near the end of the body.

Step 8, both sides fold inward, and then roll forward,

Step 9: Put the wrapped cabbage rolls into a porcelain plate with the mouth facing down, put them in the steamer, and steam them for 10 minutes.

Step 10: Take out the steamed cabbage rolls and pour the steamed soup into another wok.

Step 11: Bring the soup to a boil in the pot, pour in the water starch and hook it into the thin thickener, the sauce is slightly thicker, pour in a little sesame oil and turn off the heat.

Step 12: Pour the prepared thin sauce directly on the steamed cabbage rolls.

Meat and vegetarian matching, the taste is light and delicious, nutritious and easy to digest, especially suitable for the elderly and children, friends who like it can give it a try~~

Tips:

The size of the cabbage rolls determines the steaming time, and the steaming time can be extended or shortened according to the size of the cabbage rolls.