Emerald rolls
By VicentaLakin
Taste the cuisine of the Chinese without a word of "roll" is not only fragrance, but also a good taste, and emerald cabbage's tune is “billions of money”, so that this seemingly odourless dish can always become a regular guest at home’s table. And the "roll" move, which combines cabbage and pork, which do not seem relevant, makes ordinary foods interesting and attractive. The amount of meat, both meat and meat, appears to be very full and well-balanced, so the entrance feels good and good, eating “rolls” one at a time。
Recipe Recommendations
Steps for Emerald rolls
1
Clean up the cabbage and cut it across harder places。2
Woody early cold-water bubble。3
Cut off the mushrooms, mussels and cabbage。4
meat and vegetables are mixed and all the spices are mixed up in 30min。5
The boiler is filled with fresh water, with a little oil and salt, and the water is boiled up, and then, after 30 seconds of cooking in a cabbage leaf, the asphalt is extracted。6
In the cabbage leaves, put a proper amount of meat。7
Roll it up from the bottom, and the leaves on both sides are packed in。8
Packed cabbage is placed in the pantry, in the middle of the steam tank, adjusted to normal steam patterns, set at 100 degrees and 20 minutes。9
The other pot is put in a little edible oil and in a little fragrance of garlic. And then you pour in the sauerkraut water, and you boil it with raw powder。10
I'll just put the juice on the cabbage。