Cabbage is one of the most common ingredients for cooking in our lives. Cabbage was also called Siong in ancient times, and was known as the "King of Vegetables". Cabbage has high nutritional value. It is rich in protein, fat, multiple vitamins, minerals such as calcium and phosphorus, as well as a large amount of crude fiber. It has the effects of clearing heat and removing annoyance, quenching thirst and diuretic, and smoothing the intestines and intestines. The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have good skin care and beauty effects.
This bergamot cabbage is very simple to make. It has meat and vegetarian meat and is also very light. It is very suitable for people who lose weight. Its characteristics: It is shaped like a bergamot, with fragrant and delicious fillings, and crispy and tender cabbage. It is a delicacy suitable for all ages.
Bergamot cabbage
Bergamot cabbage
Recipe Recommendations
- meat 70 grams
- salt 2 grams
- chicken essence 2 grams
- sesame oil appropriate amount
- soy sauce 2 grams
- onion appropriate amount
- Jiang appropriate amount
- water starch appropriate amount
- cooking wine appropriate amount
Steps for Bergamot cabbage
1
Add onion, ginger, salt, chicken essence, sesame oil, soy sauce and cooking wine to the meat filling and stir well.
2
Add water starch and beat until strong.
3
Help wash the cabbage and cut it into 8 cm pieces.
4
Boil water in the pot, and help put the cabbage in and blanch until transparent.
5
Pour it directly into cold water.
6
Drain and place one piece on a plate.
7
Make 4 evenly cuts from the middle of the cabbage stick.
8
Put the meat filling on top.
9
Fold the cabbage into the shape of bergamot.
10
Do it in turn and stack it neatly. Put on a steamer and steam for 10 minutes.
11
Pour the filtered soup into a wok, stir in the thin sauce, and pour in the sesame oil.
12
Pour the sauce evenly on the bergamot.Bergamot cabbage Make Tips
The cabbage should be tender and cut with a blade if it is thicker. It is best not to add too many ingredients to the meat filling. Too many ingredients will take away the aroma of cabbage.