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
Chinese PinYin : Lu Bai Cai Juan
Stewed cabbage rolls
Stir fried peas with Agrocybe aegerita. Cha Shu Gu Chao He Lan Dou
Make zongzi for another taste. Huan Ge Kou Wei Bao Zong Zi Gou Qi Pu Tao Gan Da Zao Zong Zi
Sweet and spicy corn spareribs. Tian La Yu Mi Pai Gu
Chinese cabbage moss under Bacon. La Rou Xia Bai Cai Tai
Private dish "braised pork slices with mushrooms in oyster sauce". Si Jia Cai Hao You Men Shuang Gu Rou Pian
Stir fried bean curd with celery. Xi Qin Qiang Ban Dou Fu
Fried rosemary quail. Fei Qin Zou Shou Xiang Jian Mi Die Xiang An Chun