白菜卷肉 Stuffed Napa Cabbage Rolls
What You Will Need
Ingredients
- 6 large napa cabbage leaves
- 1 Tbsp. goji berries
- 6 oz. minced pork
- 3 oz. finely chopped shrimp
- 1/8 boX tofu
- 1 Tbsp. minced garlic
- 1 Tbsp. green onion, finely chopped
- 1 egg
- 2 Tbsp. corn starch
- ½ tsp. ground white pepper
- 1 Tbsp. cooking oil
Seasoning
- 4 Tbsp. Lee Kum Kee Seafood Flavored Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
- 2 tsp. Lee Kum Kee Premium Bouillon Flavored with Chicken (No MSG Added)
- (optional) 2 Tbsp. Lee Kum Kee Seafood XO Sauce
How to make it
First, blanch napa cabbage in boiling water and then soak in cold water. Remove and set aside. Soak the goji berries in warm water.
Add chopped shrimp and other ingredients to the minced pork. Season with 1 Tbsp. of Lee Kum Kee Seafood Flavored Soy Sauce, Lee Kum Kee Premium Pure Sesame Oil and Lee Kum Kee Premium Bouillon Flavored with Chicken. Stir the mixture until it sticks together. Divide the mixture into 6 portions.
Spread out the napa cabbage leaves. Add a portion of pork mixture to each leaf and roll it up. Place them on a plate. Sprinkle goji berries over them. Steam over boiling water for 15 mins and remove. Drain excess water.
Heat up cooking oil and drizzle over the cooked napa cabbage rolls, and then drizzle 3 Tbsp. Lee Kum Kee Seafood Flavored Soy Sauce. Ready to serve.
Optional: Serve with Lee Kum Kee Seafood XO Sauce on top of napa cabbage rolls.
預備食材
材料
- 大白菜葉 6 大片
- 枸杞 1 湯匙
- 豬肉碎 6 安士
- 鮮蝦肉粒 3 安士
- 豆腐 1/8 盒
- 蒜蓉 1 湯匙
- 蔥白碎 1 湯匙
- 雞蛋 1 只
- 英粟粉 2 湯匙
- 胡椒粉 ½ 茶匙
- 食用油 1 湯匙
調味料
- 李錦記海鮮醬油 4 湯匙
- 李錦記純正濃香芝麻油 1 湯匙
- 李錦記特級調味雞粉 2 茶匙
- (可隨意選擇) 李錦記海皇XO醬 2 湯匙
烹調步驟
大白菜葉先用沸水汆燙，放冷水泡，取出備用，枸杞用溫水浸泡。
豬肉碎加鮮蝦肉粒和其餘材料，調入 1 湯匙李錦記海鮮醬油，李錦記純正濃香芝麻油，和李錦記特級調味雞粉，攪拌至粘合，後分成 6 等份。
鋪平大白菜葉，將一份肉碎末放入菜葉上，卷成長條狀，放碟子上，撒上枸杞，隔水蒸 15 分鐘取出濾去水份。
將食用油燒熱，淋上蒸熟的白菜肉卷上，再淋上 3 湯匙李錦記海鮮醬油即成。
可選：將李錦記海皇XO醬擺放菜肉卷上拌食。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.