What are the methods of making five-shred vegetable rolls?

Five-shred vegetable rolls are a very delicious dish. It is quite common in life and is a particularly flavorful delicacy. It is very enjoyable to eat. Therefore, this delicious dish is deeply loved by people. The recipe for this delicious dish is actually quite simple and only requires a few steps to make it. Let’s take a look at the methods for making five-shred vegetable rolls. I hope everyone can learn from it.

Five-shredded vegetable rolls are a dish made with cabbage leaves, carrots, ham, bamboo shoots, etc. It is characterized by rich colors and sweet taste. Ingredients for five-shred vegetable rolls: The main ingredient of five-shred vegetable rolls: 500 grams of cabbage leaves. Ingredients for the five-shred vegetable rolls: 30 grams each of round ham, soaked bamboo shoots, soaked shiitake mushrooms, carrots, and lettuce. Seasoning for five-shred vegetable rolls: 0.5 grams of salt, 40 grams of sugar, 5 grams of vinegar essence, and 5 grams of osmanthus sauce.

Steps for making five-shred vegetable rolls: 1. Wash the round ham, soaked bamboo shoots, soaked shiitake mushrooms, carrots (peeled), and lettuce (peeled and tendons removed), and cut them into 1.5-inch long shreds. Pour 1 kg of water into the pot, bring to a boil, add in shredded dried bamboo shoots, shredded mushrooms, shredded carrots, and shredded lettuce and blanch, then remove from the pot and put in cold boiled water to cool. 2. Wash the cabbage leaves with clean water. Pour 1 kg of water into the pot, bring to a boil, put the cabbage leaves into the pot and blanch them, then take them out, cool them with cold boiled water, take them out, drain the water, cut them into rectangular slices 1.5 inches long and 1 inch wide, put them in a bowl, add fine salt and stir evenly, marinate for 5 minutes, then take them out, then lay the cabbage leaves flat on the vegetable chopping board, and put five kinds of shreds on them along the width (exposing a small part at each end), roll them up with leaves and put them in a bowl, add sugar, osmanthus sauce, vinegar essence, add appropriate amount of water, cover tightly with a plate, marinate for 4 hours, turn the rolls over, marinate for another two hours, take them out and arrange them on a plate.

Note: Cabbage contains a lot of crude fiber and is hard in texture, so people with weak spleen and stomach or diarrhea should not eat too much.

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