Chinese cabbage is originally a food for the poor people. Although our place is not considered in the north, we are used to buying a few Chinese cabbage trees and putting them at home in winter. On rainy or snowy days, we don't have to worry about having no food to eat.
To make a Chinese cabbage dish today, I still want to have some characteristics of our coastal people-add some sea shrimp to it will look good, taste good, and be more nutritious.
This dish is very suitable for both children and the elderly, and it is also very good to entertain guests!
Shrimp and cabbage bun
By SimBailey
Recipe Recommendations
- Chinese cabbage 400 grams
- minced pork 50 grams
- mushrooms 40 grams
- fresh shrimp 100 grams
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- fresh soy sauce appropriate amount
- water starch appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Shrimp and cabbage bun
1
Wash the Chinese cabbage before preparing to eat, wash the mushrooms, soak them, and chop them. Wash the shrimp.
2
Select large cabbage leaves and blanch them in oily boiling water for 1.5 minutes.
3
Remove and cool.
4
Remove the thick rod and repair it into a round shape for later use.
5
Remove the head and shell of the sea shrimp, leave the tail, remove the sand thread, marinate with cooking wine and salt, and rinse clean.
6
Chop the Chinese cabbage and the thick stems of Chinese cabbage, add salt and knead them a few times.
7
Squeeze off the cabbage juice and set aside.
8
The oil in the pan is hot, put down the minced ginger and saute it until fragrant.
9
Put down the meat paste and mushrooms, add cooking wine and stir-fry.
10
After the meat paste turns color, add the shredded Chinese cabbage and stir-fry for 1 minute.
11
Stir salt, sugar, chicken essence, pepper, and chopped green onion well and serve.
12
Blanch the onion leaves with boiling water and remove them.
13
Take a piece of Chinese cabbage leaf and put 2 tablespoons of Chinese cabbage and mushroom meat filling.
14
Gently roll up and wrap it, and tie it with green onion leaves.
15
Stuff a sea shrimp in it, tail up.
16
Steam under water for 4 minutes.
17
Take it out for a minute.
18
Pour the water from the steaming plate into the pan, add water starch, salt, pepper, fresh soy sauce, chicken essence, chopped green onion, and boil to make a pouring sauce.
19
Pour it on the fresh shrimp and cabbage buns.Shrimp and cabbage bun Make Tips
1. The Chinese cabbage filling must be squeezed dry, otherwise it will be difficult to wrap with too much water. 2. If you accidentally break the cabbage leaves, you can put a small piece of leaf inside before wrapping. 3. If the filling is salty, the sauce can be omitted. 4. The steaming time depends on the size of the shrimp and the size of the cabbage bun.