Ruyi Baicai Bao
Ruyi Baicai Bao is a New Year's Eve dish with a very good meaning. It tastes delicious, has beautiful shape, is a combination of meat and vegetables, and is nutritious and healthy. It is a delicious dish suitable for all ages. In Cantonese, cabbage is pronounced "Baicai", so Cantonese people often give cabbage when giving gifts, which means "Baicai", which is festive and affordable. Chinese cabbage is a must-have for each table at the New Year's Eve banquet, which means "attracting all kinds of wealth from a wide source." I use this dish to wish my friends a happy New Year, everything goes well, congratulations on getting rich and rolling in wealth.'
Recipe Recommendations
- cabbage leaves 6 photos
- meat 200 grams
- coriander appropriate amount
- carrots appropriate amount
- white radish 100 grams
- onion appropriate amount
- Jiang appropriate amount
- salt 2 grams
- chicken essence 2 grams
- sesame oil appropriate amount
- white pepper 2 grams
Steps for Ruyi Baicai Bao
1
Add onion, ginger, chopped salt, chicken essence and white pepper to the meat filling and stir well.
2
Add June fresh soy sauce and sesame oil.
3
Continue to stir until strong.
4
Wash the white radish and chop it into powder.
5
Add to the meat filling and stir well.
6
Wash the cabbage leaves and coriander.
7
Blanch the washed cabbage leaves and coriander in boiling water for a few seconds, remove and drain.
8
Take a cabbage leaf and smooth it out. Place a spoonful of stuffing in the middle of the cabbage leaves.
9
Gently wrap the filling with cabbage leaves, seal and tie it with coriander.
10
After shaping, garnish with carrots and steam for 10 minutes.
11
Strain the steamed soup into a wok, bring to a boil, add in the thin sauce, and pour in sesame oil.
12
Pour the cooked sauce on the cabbage buns and serve.Ruyi Baicai Bao Make Tips
There is no June fresh soy sauce that can be replaced with light soy sauce, and you cannot use old soy sauce and dark soy sauce. Do not blanch cabbage for too long.