1.Cabbage rice

食譜:高麗菜飯(2)

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

食譜:高麗菜粥

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

食譜:腐乳炒高麗菜

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

食譜:高麗菜捲(2)

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

食譜:高麗菜豬肉鍋貼

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.

 

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