Eight treasure bergamot with abalone sauce
By VenaWehner
Cabbage is better for all kinds of vegetables, but only pork is fragrant. Today's abalone juice, eight-treasure bergamot, is considered to be made with coarse vegetables and fine ingredients. The ingredients are not complicated. They are just ordinary Chinese cabbage and meat stuffing, but the processing process is relatively cumbersome. The meat stuffing is served with eight ingredients: scallops, horseshoes, carrots, fungus, mushrooms, shrimp, pork and sesame seeds. The scallops, shrimps, and mushrooms are delicious, and the carrots, fungus, and water chestnut are clear and moist. Then stir in the stir-fried sesame seeds to improve the taste of the originally plain pork stuffing. Then wrap it with the most common cabbage to make a bergamot shape. After steaming in the pan and topping it with abalone juice, this rich aroma of abalone juice and eight treasure bergamot is ready. It has a beautiful shape, a better taste, and a fragrance to eat. It is a good dish for daily guests for families.
Recipe Recommendations
- pork appropriate amount
- shrimp appropriate amount
- carrots appropriate amount
- horseshoe appropriate amount
- mushrooms appropriate amount
- fungus appropriate amount
- sesame appropriate amount
- scallops appropriate amount
- cabbage appropriate amount
- abalone juice appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
- starch appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
Steps for Eight treasure bergamot with abalone sauce
1
Ingredients: pork, shrimp, carrot, water chestnut, mushroom, fungus, sesame seeds, scallops.
2
Ingredients: cabbage, abalone juice, onion, ginger.
3
Soak the scallops until soft and tear them up; chop up carrots, water chestnut, and fungus; chop the onion and ginger into minced ground.
4
Remove the heads and shells of the shrimps, take the shrimps and chop them into shrimp paste, and chop the pork into paste.
5
Pour the ingredients of step 3 and sesame seeds into the shrimp and pork paste.
6
Add soy sauce, salt, sesame oil, and chicken essence, and stir in one direction until glue is peeled off.
7
Cut the cabbage horizontally from the middle and take the cabbage leaves.
8
Put it in a boiling water pot and blanch the water for 5 seconds before picking up.
9
Spread the vegetable leaves on the cutting board and add the meat filling.
10
Wrap into palms and steam over high heat for 10 minutes.
11
After taking it out, use a knife to draw a few lines to create a bergamot shape.
12
Decant the steamed juice into the pan, add the abalone juice and bring to a boil, thicken with starch, and pour it over the abalone juice and eight-treasure bergamot.
13
The cabbage is sweet and the pork is delicious.