Double-skinned cabbage roll
By IlianaAbbott
Speaking of cabbage, there are not many people who like to eat it, and the usual cooking method is generally relatively simple. I think this dish today is very relevant. After thinking about it, it really deserves to be called a variety of cabbage. Everyone can learn to do it, and I believe children will like it.
Recipe Recommendations
- cabbage half a
- beef omasum 1 bunk
- Jing Rou 100 grams
- carrots Subparagraph 1
- day lily 50 grams
- onion 3 pieces
- Jiang 1 block
- white sugar appropriate amount
- pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- tomato sauce appropriate amount
Steps for Double-skinned cabbage roll
1
Prepare cabbage.
2
Prepare the ingredients and wash them.
3
Cut the ingredients separately and set aside for use.
4
Add salt, cooking wine, pepper, white sugar, shredded green onion, and shredded ginger into the rice.
5
Stir the tendons clockwise.
6
Then add shredded carrot, shredded black fungus and shredded golden needle, then add pepper and cooking oil.
7
Stir well.
8
After blanch the cabbage with boiling water, remove it out with cold water, and shower it with cold water. Squeeze it to remove the muscles and make it hard.
9
All the shutters are made in two, spread a layer of cabbage and add stuffing.
10
Wrap it gently.
11
Heat the oil in a pan and add the cabbage rolls.
12
Fry until golden on both sides.
13
Add appropriate amount of water, simmer over low heat for 10 minutes, and remove when cooked.
14
Put the tomato sauce and a small amount of water in the pan, bring to a boil and pour it into the cut plate. Garnish with carrot flower slices. One plate will be successful.Double-skinned cabbage roll Make Tips
1. The cabbage does not need to be blanched for a long time, just a little soft. 2. Remove the hard muscles of cabbage, otherwise it will be difficult to wrap. 3. You can pack 2.