stewed cabbage roll

This is my last final dish [Stewed Cabbage Rolls]. It has a strong taste and can be served cold, hot, with rice, or with wine.

The most important thing to make stewed dishes is this pot of stewed soup. Only the vegetables with good stewed soup taste delicious. The recipe for this stewed soup I use today was learned from a book written by a master stewed meat. It tastes very good. If you like to eat stewed meat and buy it outside is unsanitary, you might as well cook such a large pot of stewed soup, add your favorite ingredients, and make delicious stewed vegetables.

Delicious stewed soup can be passed down from generation to generation! Boil a pot of stewed soup, continue to use it until the soup becomes less, and then add new stewed soup. After repeated stewing, the nutrients such as fat, protein, and colloid in the ingredients will be dissolved in the stewed soup, making the sauce more intense, so that the taste of the first stewed will be subtly different from the taste of the fifth stewed, giving it an extra aroma in the mouth. This is the so-called old soup. Therefore, this pot of soup should be preserved well, let it cool, put it in a sealed bag, put it in the refrigerator and freeze it. Add some new stewed soup next time, and your stewed meat will become more and more delicious ~

Recipe Recommendations

cabbage 5 blockbusters
pork stuffing 250 grams
carrots 1/2 root
mushrooms 4 flowers
aniseed the 3
cinnamon 4 grams
pepper 2 tablespoons
licorice 14 tablets
clove 8 capsules
grass fruit 2 capsules
spiced powder 2 tablespoons
white pepper 1 tablespoon
dried chili 10 cigarettes
qingshui 4800 ml
soy sauce 500 ml
rice wine 200 ml
rock sugar 150 grams
MSG 2.5 tablespoons
salt 3 tablespoons
green onions 80 grams
laojiang 80 grams
sesame oil a little
starch a little
ginger a little
onion appropriate amount

slightly spicy
cook
an hour
ordinary

Steps for stewed cabbage roll

Prepare raw materials.

Put all the ingredients in the ingredients into the pan, bring to a boil over high heat, turn to low heat and cook for 40 minutes, and make a stewed soup for later use.

Wash the cabbage, remove the cabbage and leave the leaves. Boil a pot of boiling water and put the cabbage into boiling water to blanch until soft.

Remove and place in cold water to cool, drain and set aside.

Chop carrots and mushrooms.

Pour into the meat filling, add a little salt, white pepper powder, sesame oil, chopped green onion, ginger, and starch, and mix well to form a filling.

Spread the cabbage on the chopping board, take appropriate amount of meat filling and place it among the cabbage leaves near one end of your body.

Roll it from bottom to top.

Then fold the vegetable leaves on both sides towards the middle.

Continue rolling forward.

Finally, use a toothpick to fix the seam and make all the cabbage rolls in turn.

Bring the stewed soup to a boil in the pot, add the cabbage rolls, turn to low heat and cook for 15 minutes, remove, cut off and set on a plate (soak for a while and then remove for better flavor).