Ingredients (for 4):
- Cabbage - 8 slices
- Spring onion - 8 sprigs
- Ginger wine - 40 ml
- Pork - 400 g
- Water chestnut - 60 g
- Ginger - 10 g
- Garlic - 15 g
- Spring onion - 20 g
- Carrot - 10 g
- Chicken stock - 300 ml
- Salt - 1 tsp
- White pepper finely - 1/2 tsp
- Tapioca starch - 1 tbsp
- Sesame oil - 1 tbsp
Procedures:
1. Peel the carrot and chop finely.
2. Mince the pork.
3. Cut some of he spring onion into sections and soak in ginger wine for 15 minutes.
4. Chop the spring onion into small pieces.
5. Chop the ginger into small pieces.
6. Chop the garlic finely.
7. Peel the skin off the water chestnuts and cut into small pieces.
8. Remove the leaves from the cabbage.
9. Mix the minced meat with carrot, water chestnut, spring onion, ginger and garlic.
10. Gradually add the ginger wine in, mix in single direction until all absorbed.
11. Add the seasoning of salt, white pepper finely, tapioca starch and sesame oil. Knead for consistent texture.
12. Blanch the cabbage leaves in hot water until softened. Then remove and trim off the hard stem.
13.Blanch the spring onion greens. Remove.
14. Put a piece of cabbage leave and wipe dry with kitchen paper. Then dust a bit of tapioca starch on top. Place some meat patty in cylindrical shape on it.
15. Wrap the cabbage leaves, folding on the inside. Then use a spring onion green to tighten.
16. Put the cabbage roll on the cooking pan, Pour in the chicken stock and season with salt if necessary. Turn to medium-high heat.
17. When the stock boils, turn to low heat and cover with lid to cook for 10 minutes. Then serve.
沒有留言:
張貼留言