Braised cabbage with rice dumplings

Braised cabbage with rice dumplings

Introduction:

"I don't like zongzi. I always think it's not much different from glutinous rice. It's probably related to the environment I live in. There are many Dai people here. Glutinous rice is their staple food every day, and there are glutinous rice mixed with red beans, peanuts and corn on the street every day. I don't like to eat zongzi, so I never make zongzi at home, but life is like this. The more people who can't make zongzi, the more lucky they are. Every year, a few friends still send me some zongzi, so I use these zongzi to make all kinds of dishes to eliminate them. Zongzi is not easy to digest. It's more healthy to eat it with some coarse fiber vegetables. Today, I burn this dish with my own cabbages. It's not so delicious. It's just like a light day

Production steps:

Step 1: wash the cabbage in water.

Step 2: cut the washed cabbage into two sections for standby.

Step 3: peel the rice dumplings and cut them into strips. Peel and chop the garlic.

Step 4: take a small bowl, pour in two spoonfuls of boiling water, add concentrated broth and a little starch, stir evenly to make broth.

Step 5: heat up the wok, pour in the cooking oil and heat it to 50% heat. Add the zongzi and fry it on both sides over low heat.

Step 6: scoop out the excess oil and stir fry with minced garlic until fragrant.

Step 7: stir fry the cabbage.

Step 8: pour in the soup, stir fry evenly and serve.

Materials required:

Zongzi: two

Cabbage: 200g

Edible oil: right amount

Garlic: right amount

Shi Yunsheng concentrated soup: 1

Starch: appropriate amount

Note: 1, used for cooking dumplings must be sugar free dumplings. 2. The cabbage is fresh and tender. Don't stir fry it for a long time. Stir fry it for a long time in high fire, then you can start the pot. 3. There is no concentrated soup, so homemade soup is better.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: light