白菜卷Bountiful Rolls

煮一锅加1茶匙盐和1茶匙糖的沸水，把白菜叶分开烫熟至茎转透明。 移到冷水盆中冷却并沥干水分。Boil water in a wok with 1 tsp salt and 1 tsp sugar. Scald cabbage leaves separately till soft and stems become slightly transparent. Transfer to a basin of cold water, cool and drain.

起锅热油，把生姜炒至香，然后加入香菇，炒至软和液体蒸发，加入红萝卜和马蹄，炒至软湿。加入枸杞、浸泡的水和鲜豆包，混合均匀后转大火。Heat oil in wok, saute ginger till fragrant. Add mushrooms, fry till very soft and most of the liquid has evaporated. Add carrot and water chestnuts, fry till soft and moist. Add wolfberries, soaking water and fresh gluten. Combine well. Increase heat to high.

倒入调味料A，不停搅拌直到馅料变稠和湿润。以酱油调整味道，然后拌入莞荽茸，待凉。Pour in seasoning A, stirring constantly till filling is thickened and moist. Adjust taste with some light soya sauce. Stir in coriander leaves, let cool.

在白菜上面置放约1汤匙馅料，然后将叶子紧紧卷起。剩下的叶子重复步骤。将菜卷以高温蒸蒸10分钟，倒出并保留蒸汁。Place about 1 tbsp filling and roll up leaf tightly. Repeat with remaining leaves. Steam over high heat for 10 minutes, dish out and keep the steaming juices.

混合所有调味料成分和蒸汁，然后小火煮滚，不断搅拌直至调味料变稠变滑。Combine all sauce ingredients and steaming juice and heat over low heat, stirring constantly till sauce is thick and smooth.

将酱汁倒在菜卷上，趁热上桌。Pour sauce over rolls and serve hot.