Stewed cabbage rolls

Stewed cabbage rolls

Introduction:

"This is my last final dish [stewed cabbage roll]. It has a strong taste, including cold food, hot food, rice and wine. The most important thing to make stewed vegetables is the pot of stewed soup. The stewed soup tastes good, and the stewed vegetables taste good. The recipe I used today is from a book written by a master of bittern flavor. It tastes good. If you like to eat bittern flavor at ordinary times, and it's not healthy to buy it outside, you might as well boil such a large pot of bittern soup, put in your favorite ingredients, and make delicious bittern dishes. Delicious stewed soup can be handed down from generation to generation! Cook a pot of stewed soup and use it continuously until the soup becomes less, and then add new stewed soup. After stewing again and again, the nutrients such as fat, protein and gum in the ingredients will dissolve in the stewed soup, making the sauce more rich in flavor. As a result, there will be subtle differences between the taste of the first stewed soup and the taste of the fifth stewed soup, and there will be more aroma in the mouth. This is the so-called old flavor Soup. So this pot of soup should be well preserved, put in a sealed bag after cooling, put it in the refrigerator and freeze it. Next time you add some new stewed soup, your taste will be better and better. "

Production steps:

Step 1: prepare the ingredients.

Step 2: put all the ingredients into the pot, bring to a boil over high heat, turn to low heat and cook for 40 minutes, then boil to stewed soup.

Step 3: wash the cabbage, remove the side and leave the leaves. Heat a pot of boiling water, put the cabbage into the boiling water and soften it.

Step 4: take it out and cool it in cold water, drain the water and set aside.

Step 5: Chop carrots and mushrooms.

Step 6: pour into the meat stuffing, add a little salt, white pepper, sesame oil, onion, ginger powder, starch and mix well.

Step 7: spread out the cabbage on the chopping board, take the right amount of meat stuffing and put it in the middle of the cabbage leaves near one end of the body.

Step 8: roll from bottom to top.

Step 9: fold the leaves in the middle.

Step 10: continue to roll forward.

Step 11: fix the joint with toothpick and make all cabbage rolls in turn.

Step 12: bring the stewed soup to a boil, put in the cabbage roll, turn the heat down and cook for 15 minutes, then remove it and cut off the plate (soak for a while and then remove it for better taste).

Materials required:

Cabbage: 5 pieces

Pork stuffing: 250g

Carrot: 1 / 2 root

Mushroom: 4

Ingredients: 3

Cinnamon: 4G

Chinese prickly ash: 2 tablespoons

Licorice: 14 tablets

Cloves: 8

Tsaokuo: 2

Five spice powder: 2 tablespoons

White pepper: 1 tsp

Dried pepper: 10 sticks

Water: 4800 ml

Soy sauce: 500ml

Rice wine: 200ml

Rock sugar: 150g

MSG: 2.5 TSP

Salt: 3 tablespoons

Spicy bean paste: 2 tablespoons

Scallion: 80g

Ginger: 80g

Marinated meat powder: 2 tablespoons

Sesame oil: a little

Starch: a little

Ginger: a little

Scallion: right amount

Note: Tips: because the brine soup is already very salty, it's better to put less seasoning when mixing meat stuffing, especially the amount of salt. When different ingredients use the same pot of stewed soup, it's better to separate the pot of stewed soup to avoid cross taste.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: slightly spicy