Cabbage sounds like "Baicai", so giving cabbage as a gift means a wide increase in financial resources. During the Spring Festival, ordinary people in many areas of my country eat two home-cooked dishes, namely long-leaf cabbage and green vegetables, which mean everlasting life and innocence. At the New Year's Eve dinner table, naturally, there is also a lot of money to come in the coming year!
I hope to send everyone the blessings of health, longevity and wealth.
Veggie dishes are indispensable for festive family banquets. They are rich in variety, and they can also be used to regulate the stomach that has eaten too much greasy food. Mix the materials creatively, and the fresh form will definitely attract people's taste. Using the most traditional and popular cooking methods to cook vegetarian dishes is like new wine in old bottles. It creates a sense of freshness through familiarity. Of course, the success factor of getting praise is naturally a matter of course.
Jade Baicai Bao
By ReyesKuphal
Recipe Recommendations
- tofu appropriate amount
- mushrooms appropriate amount
- cabbage appropriate amount
- shrimp appropriate amount
- ham appropriate amount
- winter bamboo shoots appropriate amount
- radish appropriate amount
- cucumber appropriate amount
- leek appropriate amount
- green and red pepper appropriate amount
- carrots appropriate amount
- egg white appropriate amount
- salt appropriate amount
- pepper appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Jade Baicai Bao
1
Ingredients: tofu, shrimp, mushrooms, ham, cabbage, winter bamboo shoots Seasoning: salt, pepper, chopped green onion and ginger, sesame oil
2
Accessories: radish, leeks, green and red peppers, cucumber, carrot, bread crumbs, egg white
3
Take the leaves of Chinese cabbage, blanch them in boiling water to soften, remove and drain.
4
Add a little salt to a boiling water pan, add leeks and blanch them.
5
Wash the mushrooms, remove the stalks and slice them, and slice the winter bamboo shoots into slices and blanch them thoroughly in boiling water.
6
Chop fresh shrimp, remove shell and shrimp lines into minced meat; chop tofu into diced cubes and pinch slightly; chop ham, mushrooms, and winter bamboo shoots separately.
7
Put all the diced vegetables into a container, add a little salt, chopped green onion and ginger, egg white, and sesame oil, stir to form a filling.
8
Unfold the cabbage leaves, inside up.
9
Add the stuffing, roll it up from the roots of the leaves, fold it on both sides to the middle, and collect it around the leaves and tie it with leeks.
10
Put on the pan and steam for 6-7 minutes.
11
Cut the white radish into thin and evenly thick slices, carve a square hole in the middle; marinate with a little white sugar for 2-3 minutes.
12
Dip the radish and copper coins with egg white first, and then wrap them with bread crumbs.
13
Put the oil in the pan on heat and heat until 60% heat. Add in the radish and fry until the bread crumbs change color. Remove and control the oil.
14
Put them into a plate, use the scalded shredded cucumber and shredded carrot to make strands, squeeze in the ketchup to string the radish and copper coins.
15
Put the cabbage buns into a plate and drizzle with the thin sauce.