包菜卷CABBAGE ROLL

Directions

小贴士：包菜叶中的馅料不宜放得太多，以免包裹时将菜叶撕裂，影响成品美观。

Step 1

包菜切掉头与硬梗，剥开一片片，放入滚水中川烫20-30秒软化备用。Cut cabbage head off and remove the centre core, blanch in boiling water for 20-30 seconds to soften the leaves, set aside.

Step 2

虾肉剁碎，将全部馅料和调味料混合，以同一方向搅拌至起胶。Mince the prawn, mix all filling ingredients with seasoning. Stir in one direction until mixture is sticky.

Step 3

取一片包菜，铺上馅料，像春卷般卷起，以面糊封口。Place one portion of filling on a cabbage leaf, wrap up like spring roll. Seal the edge with flour paste.

Step 4

将包菜卷排入蒸盘，放入蒸炉蒸12-15分钟，然后倒掉蒸汁。Arrange the rolls on a steaming tray and steam over rapidly boiling water for 12-15 minutes, drain the gravy.

Step 5

另外起锅热麻油和姜片，倒入其余献汁料煮滚，以小火焖煮1-2分钟，灒入夏宫厨用花雕酒，淋在包菜卷上，即可上桌。Heat sesame oil in a saucepan, saute ginger slice until fragrant. Pour in remaining gravy ingredients and simmer over low heat for 1-2 minutes, sprinkle in SUMMER PALACECooking Hua Tiau Wine.Pour over cabbage rolls and serve.