How to Cook Buddha's Hand and Chinese cabbage video

　　Steam Cook delicious Buddha's hand cabbage Buddha's handChinese cabbage The ingredients: 500g Chinese cabbage,tofu(Southern) 100g,mushrooms(Fresh mushrooms) 25g,chives 25g，peanuts 30g oil, 5g sesame oil, 3g salt,monosodium glutamate (MSG) 1g, 5g rice wine, 5g green onion,ginger 3g, water starch(mung bean)8g

Steam-cooked delicious Buddha's hand cabbage:

1. Cut the tender Chinese cabbage into segments of about 8.3 cm long, blanch in boiling water until cooked through, cool with cold water, and then fold each piece horizontally, making four cuts evenly at a distance of 1 cm from the fold to form five finger-like shapes;chop the green onion and ginger into fine pieces for later use;mix water starch into a slurry of about 15g.

2. Mash the tofu and place it in a bowl;wash, clean, and cut the mushrooms and chives into fine pieces, add them to the bowl along with green onion and ginger,table salt, MSG, rice wine, sesame oil mixed well, then put this mixture into each piece of Chinese cabbage to form Buddha's hand shapes. Steam for about 10 minutes, then remove and place gently on a plate.

3. Heat the wok over medium heat, add peanut oil until hot, remove green onion and ginger after frying fragrant, add vegetarian broth (125 ml), salt, rice wine, thicken with water starch, pour in sesame oil, then drizzle this sauce over the Buddha's hand cabbage.