Is Chinese cabbage too ordinary? With a little careful thought, it became a high-value banquet dish

There are many ways to eat cabbage, generally, stir-fried, stewed, stuffed and other ways to eat, today a little bit of caution, with cabbage and meat filling to make a delicious and nutritious, and beautiful bergamot cabbage. This bergamot cabbage is simple to make, and it has meat and good looks, and it is not bad to use it for banquets~~

———— ingredients————

Ingredients: 6 slices of cabbage, 100 grams of pork filling

Excipients: 30 grams of broccoli

Seasoning: 1 tsp light soy sauce, 1 tsp chopped green onion, a pinch of minced ginger, appropriate amount of salt, essence of chicken (chicken powder according to your taste), 2 tsp sesame oil, 2 tsp water starch.

———— approach————

Method 1: Add chopped green onion, minced ginger, salt, chicken essence, sesame oil, light soy sauce, stir well, and add water starch to the meat filling.

Method 2: After adding water starch, whip fully until slightly strong. (Adding water starch can make the meat filling more tender, more clumped, and easy to shape)

Method 3: Wash the cabbage, cut it into 8-10 cm pieces, put it in boiling water and cook until it is slightly transparent and soft. (It must be boiled until transparent to be easy to fold into a bergamot, otherwise it will be easy to break.) ）

Method 4: Boiled soft cabbage directly into cold water to cool. (Overly cold cabbage can keep it crispy)

Method 5: Drain the cool cabbage, take a piece and put it on the cutting board, and cut 4 knives evenly from the middle of the cabbage. (As shown in the picture, do not scratch the two sides)

Method 6: Take some meat filling and put it on the cabbage gang. (With more meat filling, the steamed bergamot will be fuller)

Method 7: Fold the cabbage into the meat filling and make it into the shape of a bergamot.

Method 8: All cabbage gangs and meat fillings should be done in turn and placed neatly. Steam in a steamer for 10 minutes.

Method 9: When steaming cabbage rolls, cut the broccoli into small florets, blanch them with a little monosodium glutamate, salt, and sesame oil for later use.

Method 10: Take out the steamed cabbage rolls, pour out the steamed soup, and decorate the delicious broccoli in the middle of the cabbage rolls.

Method 11: Pour the filtered soup into the pot, pour the thin starch into the water, and pour in the sesame oil.

Method 12: Pour the boiled sauce evenly on the bergamot cabbage roll

Finished product! It's beautiful, light and delicious, if you like it, you can give it a try~~~

Tips:

1. If the cabbage is slightly tender, if the thicker cabbage is to be opened with a blade, it must be boiled until transparent to be easy to fold into a bergamot, otherwise it is easy to break.

2. The meat filling can be adjusted according to your own taste.