Emerald sausage rolls

By VicentaLakin

Emerald sausage rolls
In New Year's, the big fish will get tired of eating too much, and the pickles are the new favorite on the table, and I prefer the cabbage, which is better preserved, with the big cabbage rolls on the sausages the kids love, and the green ones look like jade。

Recipe Recommendations

  • Chinese cabbage 1
  • sausage 6 pieces
  • chili sauce appropriate amount
  • corn oil 5 grams
  • corn starch 5 grams
  • green onion appropriate amount

Steps for Emerald sausage rolls

  • 1
    Get the cabbage and sausages ready, and the cabbage will try to be greener
  • 2
    The large cabbage leaves are separated from each other, tearing apart the arteries
  • 3
    When the cabbage is washed, cut off the white cavities
  • 4
    Find a deep bowl of sausage. There'll be soup juice in the steam
  • 5
    Put sausages in the hot casserole for 15 minutes
  • 6
    Sausage evaporates to pink to extract temperature
  • 7
    Hot water from a steamed sausage
  • 8
    The sausage is cut in two
  • 9
    Take a hot white leaf and put a sausage on it
  • 10
    The cabbage rolls from bottom to top, rolls the leaves in a wider position, folds the leaves in the middle, then rolls to the top
  • 11
    All the big cabbage rolls and sausages on the plate
  • 12
    When you burn the hot pot, the proper amount of pepper sauce comes out
  • 13
    We'll add saline, corn starch and onions, and sausage soup will be salty
  • 14
    Put the sauce on a roll of cabbage
  • 15
    It'll be New Year's soon
  • 16
    Sweet cabbage, with sausages

    • Emerald sausage rolls Make Tips

    One of the sausages will have some soup that can be used to make sauce

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