As the saying goes, "a hundred vegetables are not as good as Chinese cabbage," which is not only delicious but also nutritious. It contains coagulase to prevent stroke and molybdenum to prevent cancer. Most people prefer to stir-fry or eat it cold, but I prefer to steam it.
1. Choose a Chinese cabbage with large leaves and thin stalks. Prepare the meat filling. Remove most of the cabbage stalks, blanch the leaves, and then lay them flat on a clean cutting board.
2. Season the meat filling to your own taste. For example, to balance animal and plant protein, you can add some chopped soy products (like tofu) to the filling. You can also add mushrooms, wood ear fungus, and other ingredients. In addition, add some chopped green onions, ginger, soy sauce, and salt to season the filling.
3. Once the filling is ready, wrap it in the cabbage and place it in a steamer. Steam for about 15 minutes, until the outer cabbage has changed color and the inner meat is cooked. Then, it's ready to be served.
This dish is perfect for lunch and dinner. You can eat it hot or let it cool. The greatest feature of this dish is its healthy cooking method and the well-balanced combination of meat and vegetables. Furthermore, steaming retains the nutrients in the vegetables to the greatest extent.
Steamed Chinese Cabbage with Garlic Shrimp Balls