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A must-have dish on the Chinese New Year table, jade and white jade rolls
A must-have dish on the Chinese New Year table, jade and white jade rolls
Food Ingredients
Baby food
Two
Pork stuffing
right amount
Sauce material: half a bowl of water
Raw smoke
1 scoop
Old smoke
1 scoop
water starch
right amount
color pepper grain
right amount
Sugar
right amount
Salt
right amount
Surface decoration: chopped green onion
right amount
Step
1
Wash and remove the roots of the baby food, boil the water in the pot, add the baby food and blanch it. (Baby vegetables can be replaced by Chinese cabbage and only by vegetable leaves)
2
Remove the cold water for later use.
3
Making pork stuffing: 500 grams of pork stuffing, one spoonful of cooking wine, one spoonful of raw soy sauce, one spoonful of old soy sauce, one spoonful of oyster sauce, one spoonful of chicken essence, pepper powder, thirteen spices, sesame oil, peanut oil, proper amount of salt, and finally add chopped scallion and ginger to grasp well. (My little friend asked for pork stuffing prescription and took a few photos for your reference.)
4
Take two slices of baby vegetables and knead off the water. Add a proper amount of pork stuffing. The pork stuffing is prepared in advance.
5
Roll it up from the top down.
6
Swing into the plate.
7
Add appropriate amount of water to boil in the steamer, add cabbage meat rolls and steam for 10-15 minutes on medium heat.
8
Add half a bowl of water to the pot and pour the cabbage soup.
9
A spoonful of raw smoke.
10
A spoonful of old smoke.
11
Color pepper grains.
12
Water starch.
13
Thick with sugar and salt.
14
Drain on the cabbage meat roll and garnish with chopped green onion.
15
Wow, so fresh.
16
Take a bite.
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