The method of steaming cabbage meat rolls

Health benefits

Cabbage: promoting blood circulation and removing blood stasis

Shiitake mushrooms: promote blood circulation and remove blood stasis

Ingredients and materials

Appropriate amount of pork filling

One cabbage plant

Moderate amount of shiitake mushrooms

Scallion ginger

Laoju sauce oil wine

Raw powder, salt, chicken essence, sugar

The method of steaming cabbage meat rolls

1. Add an appropriate amount of diced shiitake mushrooms, scallions and ginger, soy sauce, a small amount of white sugar, cooking wine, salt, and chicken essence to the pork filling, stir clockwise and let it sit for 15 minutes (the filling can be adjusted according to personal taste)

2. Blanch cabbage or baby bok choy in boiling water until soft, then cut off a thin layer at the thicker bottom with a knife for easy rolling up

3. Put the rolled up vegetable rolls into a steamer and steam on high heat for ten to fifteen minutes

4. Pour the excess soup after steaming into a wok, add a few drops of dark soy sauce to adjust the color, add a small amount of cornstarch to thicken the sauce, pour it over the steamed dish roll, sprinkle with chopped green onions (if you don't like the color of dark soy sauce, you can skip it, according to personal habits)

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