Emerald rolls
By VicentaLakin
The most beautiful food can be carved out with the simplest food. I have adopted the practice of evaporation, which tastes fresh, and is the best way to preserve nutrition. The cabbage chooses to be green, and it's better to make it。
Recipe Recommendations
- cabbage 6 pieces
- pork belly 100g
- onion 2g
- Jiang 1g
- garlic 2g
- soy sauce 2g
- salt 1g
- pepper 2g
- shisanxiang 3g
Steps for Emerald rolls
1
Prepare the food (the bouquets are cut early and can be broken with a mixer)。2
Cutting onions, ginger, garlic, mushrooms are placed in the mud, in soy sauce, salt, pepper powder, and 13 fragrance clock needles are soared that the sauce is absorbed into the meat。3
We've got a 20-minute stench on the meat。4
The cabbage is used to control the dry water when the pot is soft, and the meat is placed on the board。5
Roll the leaves at one end, then close the soft leaves on both sides and continue to roll them up。6
When they're all rolled up, they'll be steamed on the pot for eight minutes。7
Cut a cabbage for decoration during the evaporation。8
In the bowl, cut onions, garlic mud and a small amount of red pepper, sauce, vinegar and perfume are added to the cold and white mix。9
The cut cabbage drops in the middle of the plate, so that you can eat the sauce with it。Emerald rolls Make Tips
The sauce can taste its own taste。