The family's favorite way to eat cabbage at the Chinese New Year's Eve meal, layer by layer is more fragrant than layer by layer, and the delicious method is taught to you, which is too fragrant

Today we use cabbage and glutinous rice to make a delicious dish. Doing so comes out, layer by layer more fragrant than layer by layer. On the New Year's table, it's delicious and beautiful, let's take a look.

1. First prepare about 100 grams of glutinous rice and pour it into a leaky basket. Add water and rinse first to clean the dust on it. After rinsing it, drain it and pour it in with clean water. Set aside to soak for two hours.

2. Prepare a small bowl below and add dried shiitake mushrooms to it. Pour in hot water and soak the shiitake mushrooms.

Then add a handful of dried shrimp according to personal preference. Soak it in water.

3. Soak the glutinous rice until it is like this, and it will be opened with a light twist of your hand.

Then control the moisture of it, and after controlling the moisture, pour it directly into the steamer. Then use chopsticks to flatten the glutinous rice. Turn on high heat and steam for 25 to 30 minutes. You can use chopsticks to pick it up and taste it first. If it's steamed, take it out. Place on a flat plate and set aside.

4. Let's prepare a small cabbage, also called baby cabbage. Peel off the cabbage leaves one by one. When uncovering, the cabbage leaves must not be uncovered. If we can't buy baby cabbage, we can also use Chinese cabbage. Now put the picked cabbage under running water and wash it one by one. In particular, the mucous membrane on the cabbage gang must be rinsed clean. Then divide the cabbage in two, today only cabbage leaves. Arrange all the cabbage leaves and set them aside.

5. Boil a pot of boiling water, and after the water boils, put the cabbage leaves in one by one. Then gently press with chopsticks to put all the cabbage leaves into the hot water. Blanch for about 20 seconds, don't blanch for too long. Once scalded, remove it from the hot water. Then put it in cold water. Soak it in cold water like this, and its color will become more emerald green and beautiful. Next, take the cabbage leaves out of the cold water, put them in a leaky basket, and control the moisture

6. Prepare a handful of relatively long coriander in advance, remove the coriander leaves, as long as the coriander stalks. Put it in hot water, blanch it until soft and remove it.

7. Then prepare a little side dish and two sausages. Cut it in the middle first, then cut it into a hob shape. Do not cut the pellets too small. Once chopped, place on a plate. Then take the soaked dried shrimp out of the cold water. After washing, put it together with the sausage.

8. Prepare a small piece of dried tofu and cut it into thick strips first. Then change the knife and cut it into small cubes. Once chopped, place on a plate. If you like to eat carrots, you can add a little carrot to it, first cut it into thick slices, then into thick strips, and finally cut into diced carrots. After chopping, put it with the dried tofu. The side dishes are very casual, as long as you like to eat them. Then cut the soaked shiitake mushrooms in the middle and put them all together.

9. Then heat the oil, turn on the high heat to heat the oil. After heating, pour in the green onion, ginger and garlic, and stir-fry the garlic fragrance. When the aroma comes out, put in the prepared dried shrimp and diced sausage. Turn on high heat and fry until the sausage becomes transparent.

Then pour in the prepared side dishes. Stir-fry all the garnishes until they are broken.

Then put in the steamed glutinous rice. Then use a shovel to divide the large pieces of glutinous rice into small pieces and stir-fry them to spread out. At this time, start seasoning, add a little light soy sauce, a little oyster sauce, a little dark soy sauce to color, and finally add a little chicken juice. Because the sausage itself is also salty, there is no need to add more salt.

Stir all the ingredients well and you're ready to go. Place it in a large basin.

10. Next, put on disposable gloves and grab a ball as big as a ping pong ball. Make it a little more solid, like this.

11. Take out another cabbage leaf and put it in. Then use the tiger's mouth to squeeze it into a large cloth bag shape at the bottom and a small cloth bag at the top, also like a gourd. Tie up the scalded coriander stalks, and it will be more like a cloth bag.

12. When done, put it on a flat plate. Boil the water below, cover the lid and turn on the high heat, and steam for 5 minutes.

It's already steamed, and after opening, it's really fragrant.

In this way, the siu mai made with cabbage glutinous rice is very low in calories compared to the siu mai made directly from dumpling wrappers, and more importantly, the shape is very cute. It's like a lucky bag, meaning good.

If you have such a plate on the New Year's table, don't be too popular. It can be used as both a dish and a staple food, killing two birds with one stone. If you like it, you can try it too.