Chinese cabbage and tofu buns
By BartCollier
Very light steamed vegetables are very suitable for MM who is afraid of growing meat. It is quite good to make bowel clearing meals after the festival. It is also very useful to entertain guests.
Recipe Recommendations
- tofu 150 grams
- cabbage leaves 6 tablets
- coriander appropriate amount
- carrots appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
Steps for Chinese cabbage and tofu buns
1
Prepare materials.
2
Take cabbage leaves and place them in a boiling water pot and blanch them until soft.
3
Remove it and let it cool.
4
Put a little oil in the wok, add spring onions and ginger and saute until fragrant, and add the shredded tofu.
5
Stir fry until fragrant, add a little salt and chicken essence, stir until slightly cool, add in the minced coriander and mix well.
6
Spread the cabbage leaves and add the tofu filling.
7
Fold the sides in half first, and then wrap them well.
8
Put into a steamer, add air and steam for eight to ten minutes.
9
Make another pot, add a little water, stock essence, and oyster sauce to boil.
10
Hook in water starch.
11
Add shredded carrot and sesame oil and turn off the heat.
12
Pour the juice on the steamed cabbage tofu buns and serve.Chinese cabbage and tofu buns Make Tips
1. When scalding cabbage leaves, add a little salt and cooking oil, so that the scalding vegetables are bright and bright. 2. Control the steaming time by yourself, and steam the soft and rotten ones for a while longer.