Where does chimney cabbage come from?

We all know that cabbage is the cheapest vegetable. Although the price of cabbage is very low, it still has many functions for the human body because it is rich in nutrients. In addition, there are many ways to cook cabbage. It can not only be fried, but also stewed directly. The taste is really good. So where does chimney cabbage come from?

Chimney cabbage is a traditional delicacy with good color, aroma and taste, belonging to the Cantonese cuisine. It has the effects of clearing away heat and fire, preventing and fighting cancer. Cooking instructions: First wash the Chinese cabbage, boil it whole, rinse it with cold water, pick it up and drain it; chop the shrimp, lean meat, pork fat and ham into minced meat, season and mix well; remove the cabbage head, sandwich the minced meat between the cabbage petals and roll it up. After frying the vegetable rolls, stew them together with the cabbage, then add the broth; after the vegetable rolls are cooled, add the prepared original sauce and serve.

practice

1. Wash the Chinese cabbage, boil it whole, rinse it with cold water, and drain it;

2. Wash the hair algae thoroughly;

3. Wash and dry the shrimps, put them on a chopping board, flatten them with a knife, and mince them, then serve in a chicken pot;

4. Chop the lean meat (pork) into small pieces and put it on a plate;

5. Wash and dice the pork fat;

6. Cut the ham into minced meat;

7. Put starch (4g) in a bowl and add water to make wet starch (8g) for later use;

8. Add 10g salt, MSG and 40g egg white to the shrimp meat, beat it into shrimp paste with chopsticks, add salt and mix well, finally add diced fat, stir gently and set aside;

9. Cut off the head of the Chinese cabbage, take out the cabbage one by one, and place them on the cutting board. Spread some dry starch between the cabbage petals. Spread the cabbage petals in two layers, about 12 cm long and wide. Then put the shrimp paste on the Chinese cabbage in a layer, about 10 cm wide. Put the hair moss in the middle of the shrimp paste, and then put the ham in the middle of the hair moss. Then gently roll it up into a round and thick shape, and then use water grass to tighten it. You can roll two or three strips.

10. Cut the pork belly into large thin slices, stir-fry the pork belly and chicken bones until fragrant, add rice wine, 800 ml of soup stock, 5 grams of refined salt, and pork skin, and simmer over low heat for 20 minutes;

11. Heat oil in a pan, fry the vegetable rolls briefly, add the Chinese cabbage and simmer for 5 minutes, remove the pan from the heat, take out the vegetable rolls and put them on a plate, pick up the enoki mushrooms and put them in a bowl, keep the original juice, and do not use the pork belly and chicken bones;

12. After the vegetable rolls have cooled, remove the weeds, cut them into pieces horizontally with a knife and arrange them out, drain the soup in the dish, add 5 grams of MSG to the original juice, thicken it, add sesame oil and lard, and pour the prepared seasoning on the vegetables.