1.Cabbage rice
Ingredients:
600 grams of white rice
250g of shredded pork
50g of Shrimp
700g of cabbage
4 tablespoon of lard
20 grams of minced garlic
20 g of minced shallots
600cc of Stock
Seasoning:
1 teaspoon of salt
1 teaspoon of chicken powder
1 tablespoon of rice wine
Pepper
Steps:
1 Wash white rice and soak them in water for about 1 hour. Soak the shrimp with rice in water for about 5 minutes. Sash and slice the cabbage and set aside.
2 Heat up a pan, add in lard and sauté the minced garlic and shallot
3 Add in the shrimp and pork shreds and stir-fry until the meat turns white. Then, add in white rice and stir fry
4 Stir and fry over low heat while adding the broth, fry until the rice grains turns transparent
5 Then add the cabbage slices and all the seasonings. Stir and fry until the cabbage is soften before turning off the heat.
6 Take out an electric pot, place the ingredients into the electric pot and press the cooking button. Your dish is now complete
2.Cabbage porridge
Ingredients:
300 grams of rice
150g of Cabbage
100 grams of pork shreds
2 dried shiitake mushrooms
15g of Carrots
Coriander
1600cc of Stock
Seasoning:
1 teaspoon of salt
1 teaspoon of fresh chicken powder
White pepper
Marinade:
A pinch of salt
A little cornstarch
Cooking rice wine
Steps:
1 Wash and drain the pork shreds, place them in a large bowl. Add in all the marinade, mix well and marinate for about 5 minutes.
2 Peel off the leaves of the cabbage, wash, drain the water and cut them into shreds
3 Soak the dried shiitake mushrooms and cut them into shreds. Wash the carrots, peel and shred before setting aside.
4 Heat up oil in a hot pan, add in the shredded shiitake mushrooms and sauté until fragrant. Then add in the ingredients of step 1 and change to medium heat and continue to fry until color appears
5 Add in the carrot shreds and cabbage shreds. Stir-fry evenly. Add in the broth and bring to a boil over medium heat
6 Add in the white rice to low heat and simmer until it is slightly thicken, then season with all the seasonings and finally add coriander.
3.Stir-fried cabbage with fermented bean curd
Ingredients:
300g of cabbage
1 red pepper
1 large garlic
Seasoning:
20g of Spicy sesame oil fermented bean curd
45cc of Water
1/3 teaspoon of sugar
15cc of Wine
Steps:
1 Wash the cabbage and tear them into slices. Remove the garlic and cut them into slices. Cut the red pepper into slices for later use.
2 Mix in all the seasonings and mix thoroughly for later use.
3 Heat up a pan with salad oil (outside the ingredients) and fry the garlic slices over medium heat
4 Add in chili flakes and cabbage in order and stir fry over medium heat
5 Finally, pour the mixed seasoning of Step 2 and stir-fry evenly over high heat.
4.Cabbage rolls
Ingredients:
150g of Cabbage
40g of Enoki mushroom
20g of Shredded carrot
30 g of dried bean curd
30g of Green pepper shreds
Marinade:
1 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of sesame oil
Steps:
1 Peel off the leaves of the cabbage, place it in boiling water and blanch until soften and cooked.
2 Mix in the remaining ingredients with marinade and set aside.
3 Take the cabbage leaf of step 1 and put it with the ingredients in step 2 and wrap it into a cylindrical shape
4 Place on a plate and repeat the above steps until the cabbage leaves are used up.
5 Put the cabbage roll of Step 4 into a electric pot and steam for about 10 minutes (add 1/2 cup of water to the outer pot).
6 Can be served with soy sauce paste.
5.Cabbage Pork Pot Stickers
Ingredients:
300 grams of ground pork
200g of Cabbage
8 grams of ginger
12g of Green onions
Seasoning:
4g of Salt
4g of Chicken Seasoning Powder
3g of Caster sugar
10cc of Soy sauce
10cc of Cooking rice wine
50cc of Water
1 teaspoon of white pepper
1 tablespoon of sesame oil
Steps:
1 Dice the cabbage, finely chop the ginger and green onion before setting aside.
2 Add 1 g of salt to the diced cabbage and pickle it for about 5 minutes, then squeeze out the water.
3 Add 3 grams of salt to the ground pork and stir until it is sticky. Add in chicken powder, sugar, soy sauce and cooking rice wine
4 After mixing well, add water twice while stirring until the water is absorbed by the meat.
5 Add in minced ginger, chopped green onions, diced cabbage, white pepper powder and sesame oil. Mix well and serve as cabbage pork filling.
6 Put about 20 grams of the filling in each sheet of pot sticker dough and wrap it into pot stickers.
7 Heat up a pot with oil. Place in the pot stickers and cover the lid
8 Fry over medium heat for about 5 minutes.
