This dish should be a combination of Chinese cuisine and Western cuisine. Dishes similar to the combination of Chinese and Western cuisine are very common in Hong Kong.
Sometimes when I smell the delicious aroma, I am already swallowing my saliva. For those who want to count calories, it is simply a kind of capital punishment. Smell it and look at it, but you can't eat it. In fact, sometimes we can put aside the calories carefully measured every day and indulge in the delicious food. The combination of cabbage, cream, cheese and pepper is very appropriate. It is like sipping wine and slightly intoxicated. It is really delicious.
This dish is fragrant when it is stir-fried. As soon as it is put into the oven, it immediately exudes a rich aroma. The sweetness of cabbage is mixed with the aroma of cream and cheese. When you eat it, an indescribable rich aroma fills your mouth and melts immediately in your mouth. As the cabbage melts in your mouth, your mouth is filled with soft sweetness.
Hong Kong-style cream baked cabbage
Recipe Recommendations
- cabbage 600g
- Tricholoma 75g
Steps for Hong Kong-style cream baked cabbage
1
Bring water to a boil, add corn bamboo shoots and blanch them.
2
Pour the sliced mushrooms into water and blanch them.
3
Blanch for 30 seconds and pick up for later use. Don't take too long to avoid nutrient loss (Don't exceed 1 minute, preferably 30 or 40 seconds. If there are elderly people or children at home, you need to blanch more to soften the ingredients. However, the blanch water can be used to make other soups, because if the blanch time is long, the water will be full of nutrients).
4
Put the chopped cabbage in boiling water and blanch it (it is important to add it after boiling water. Cold or warm water becomes boiled).
5
Turn the cabbage up and down in the pan,(prevent part from being too soft and the other part from being too hard) until the water boils again.
6
The water boils again and picks it up for later use (actually, it takes a short time).
7
Pour the salad oil into the pan, heat it, add the flour, and heat it lightly (the ratio of oil to flour is 1:1).
8
Stir fry the salad oil and flour until smooth.
9
Pour in the light milk (if you don't have triple-flower light milk, if you don't have light milk, use Nestle's whole milk powder to make it into strong milk. Although the triple-flower light milk was purchased by Nestle, the taste must be different from the triple-flower light milk. It cannot be replaced by ordinary milk, etc., the taste is too different)
10
Stir fry well into white sauce. Add the light milk in times, not in one time. Mix well in a small amount each time before adding. Pour in the flour salad oil that is not easy to stir until well cooked in one time and mix well.
11
Add the cream, choose the original full-fat cream, melt and stir well.
12
Add appropriate amount of salt, appropriate amount of black pepper powder, appropriate amount of mushroom powder, and mix well.
13
Add a little water and add the vegetables you have just blanched.
14
Add thinly sliced Frankfurt sausage.
15
Put in, turn off the heat and stir for ten minutes.
16
After mixing well, turn on low heat and continue to stir until bubbly.
17
Take out a clean and odor-free baking box (Wuxi carton can also use ordinary baking molds, but it is difficult to wash)
18
Put the stir-fried ingredients into a tinfoil box, not too full, preferably 80 percent full, and sprinkle with Mozzarella cheese.
19
Place the tin carton on a flat platen for about 5 minutes, and preheat the oven at 200° for 5 minutes.
20
Put in a preheated oven and heat to 200°, lower to 180°, 8 minutes.
21
Remove it in time after 8 minutes (so as not to burn it by the residual heat).Hong Kong-style cream baked cabbage Make Tips
1 Don't skip any step to get the delicious food from the restaurant. 2 Ingredients cannot be omitted, and any substitution will change the taste. 3 When eating, eat each ingredient together to taste the best.