Yuxiang steamed bowls
By WayneSchuppe
This is a dish I have learned for a long time. I often cook Chinese cabbage after it comes down, and I eat both cabbage. Cabbage Help can be used to make vinegar cabbage, or stir-fry fungus with cabbage, and cabbage leaves can be used to make this dish.
Recipe Recommendations
- cabbage leaves appropriate amount
- pork stuffing appropriate amount
- shisanxiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Yuxiang steamed bowls
1
Place on a plate and steam for ten minutes.2
Pour the soup from the steamed vegetables into the pan, dip it into thin sauce, and pour it on the vegetables.3
Blanch the cabbage leaves with water, remove them with cold water,4
Add thirteen spices to the meat filling, chopped green onions, salt, sesame oil, soy sauce, and chicken essence, mix well, and wrap in cabbage leaves. Put on the pan and steam for ten minutes.5
Add thirteen spices to the meat filling, chopped green onions, salt, sesame oil, soy sauce, and chicken essence, mix well, and wrap in cabbage leaves.