Housewives can change the dish for dinner during the week with delicious and nutritious steamed cabbage rolls. With a harmonious combination of Northwest cabbage leaves and rich minced meat filling, this dish does not require too complicated or time-consuming processing.
To make steamed cabbage rolls, prepare 1 large bunch of cabbage (choose large scales, fresh green leaves), 300g lean shoulder meat (should choose type with a little fat so that the filling is not dry).
The accompanying auxiliary ingredients and spices include 3-4 wood ear mushrooms, 5-6 dried shiitake mushrooms, 10 sprigs of scallions, minced shallots, fish sauce, seasoning powder, ground pepper and a little oyster sauce.
Lean shoulder meat needs to be pre-processed, minced or ground to a moderate level. Wood ear mushrooms and shiitake mushrooms are soaked, washed, then julienned and minced. Mix the meat with minced mushrooms and shallots, then add 1 teaspoon of seasoning, 1/2 teaspoon of pepper and 1 tablespoon of fish sauce. Mixing more shiitake mushrooms will help the filling be delicious and crunchy.
Clean mustard greens, only take the large leaves, blanch briefly in boiling water with a little salt to make the leaves soft and easy to roll. Note that after blanching mustard greens, soak them immediately in a bowl of cold water so that the vegetables retain their green color and are not mushy. Blanch green onions also briefly to make it easier to tie.
Spread cabbage leaves on a flat surface, put enough meat filling in the middle and roll it into a roll like spring rolls. Use blanched scallion strands to tie it in the middle. Arrange cabbage rolls on a plate but do not arrange them too tightly so that when steaming, steam can easily cook the meat rolls evenly.
Next, place the plate in a steamer and steam at high heat for 10-12 minutes. When the meat filling inside is cooked evenly and emits the aroma of shiitake mushrooms, you can turn off the heat. Avoid steaming for too long, it will make the mustard greens lose their characteristic sweet bitterness and turn yellow.
The final step, prepare a bowl of soy sauce with a little minced ginger and sliced chili. The combination of the mild bitterness of mustard greens, the sweetness of the meat and the pungentness of the ginger sauce dipping sauce will create an extremely attractive culinary experience for a busy weekly dinner.
