Homemade Stuffed Cabbage Rolls with Three Delicacies
This dish was enjoyed at my nephew's wedding, where Dad prepared a new recipe for everyone. None of the surrounding banquets used it either.
But I always wanted to try making it until friends commented online asking how.Cabbage. How do you make cabbage rolls? So I tried making them on my own. I got good feedback from my daughter, which is such a joy in cooking, isn't it?
The three main ingredients are: black Black fungus., meat mince, and outer layer of cabbage. Cabbage, whether eaten raw or used as filling, everyone loves it very much, especially when the weather gets colder, making the field-grown cabbages even sweeter. The cabbage rolls I had at my in-laws' didn't have Dried black fungus. Adding this enhances flavor and nutrition. With Northeastern black cabbage, it's like stir-frying black fungus with cabbage. Combining them brings out a rich taste.
No seasoning was added to the dish,no monosodium glutamate，and no chicken bouillon. A little shrimp can also be used for extra flavor.Ingredients: 250 grams of pork from the front leg, 50 grams of soaked black fungus, and some cabbage. Seasonings:One egg,ten grams of ginger, five grams of green onion,
15 milliliters of soy sauce or dark soy sauce,
two grams of salt,and an appropriate amount of water. Cornstarch for thickening: 100 milliliters.Red pepper diced to taste.Steps:1. Remove the root from the cabbage leaves and blanch them in boiling water until soft, then cool them down. 2. Pork.Diced it and add a little water to mix well. 3. Rehydrate the black fungus, wash it, and cut into small pieces.
4. Add egg, ginger and green onion paste,
black fungus pieces.
Mix well with the meat mince.5. Take a cabbage leaf, place an appropriate amount of filling on it, and roll it up. 6. Arrange the rolled cabbages on a plate and steam for about 8-10 minutes.
7. Prepare the cornstarch slurry with an appropriate amount of starch and water mixed together.
Prepare some red pepper and green onion flakes.8. In a pot, add an appropriate amount ofstock or water,
bring it to a boil, then stir in the cornstarch until thickened.
9. Sprinkle with green onion flakes and red pepper pieces, drizzle with the cornstarch slurry, and add some sesame oil.Final product. Tips:
You can choosepork belly or pork from the front leg,
both have a bit of fat which makes it taste better.For thickening, use stock for a richer flavor; if none is available, you can substitute with water. The steaming time should not be too long, depending on the size of the cabbage rolls.
Blanched cabbage leaves are easier to work with, but don't overcook them.
Tip:
1 You can choose between pork belly or pork front leg, with some fat for better taste. 2 Use broth to make the sauce more flavorful; water if you don't have it.
3 Do not oversteam; check based on the size of the meat rolls.
4 Blanched cabbage leaves are easier to wrap.
Do not blanch them for too long. Don't blanch for too long.
