Big cabbage
By VicentaLakin
Recipe Recommendations
- Chinese cabbage 8 pieces
- meat emulsion 250g
- chives 1 piece
- garlic 1 clove
- Jiang 2 tablets
- edible oil a little
- salt appropriate amount
- soy sauce 1 spoon
- sweet potato starch 1 spoon
- oyster sauce 1 spoon
- egg white in 1
Steps for Big cabbage
1
Beacon wash in half。
2
Put the leaves in the water。
3
Throw cold。
4
It's been cut and salted for five minutes。
5
Squeeze a little dry water into the meat basket, with salt and powdered eggs and two eggs of fresh water。
6
Smuggle in one direction, and you can mix some mushrooms and wooden ears。
7
Take a leaf and spread it completely, and put the meat on this side and roll it from the bottom up。
8
Code in the disc。
9
On top of the pot, the fire evaporates for about 10 minutes。
10
Get ready to steam。
11
Take a small bowl with a spoonful of pelican oil and a small spoon of starch。
12
And a proper amount of fresh water to the juice。
13
Hot pots of hot oil pouring on garlic。
14
Take out the steamed meatloaf。
15
The varnished soup juice and the gravy pour into the pot。
16
Scratch, onions。
17
I'll pour it on the meatloaf。