The method of frying cabbage rolls in oil

Health benefits

Pepper powder: nourishes blood, protects teeth, and protects bones

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

7 slices of Chinese cabbage

250g minced meat

Appropriate amount of oil

Salt in moderation

Moderate amount of pepper powder

Two spoons of soy sauce

A spoonful of Huangjiu

250g flour

A small garlic seedling

The method of frying cabbage rolls in oil

1. Cut off the cabbage and chop it into small pieces. Add the above seasonings and mix well with the minced meat. Set aside for later use

2. After boiling the remaining cabbage leaves in hot water, add cold water and wring out the cabbage water by hand. Set aside for later use

3. Add an appropriate amount of water to the flour and stir until it becomes viscous (it can be slightly diluted)

4. Put the meat filling into the cabbage leaves, roll them up and put them into the batter, roll them around, and fry them in the pan

5. After both sides have turned golden brown, add a small amount of water, cover the pot, and simmer over low heat for ten minutes

6. Take out the disc

7. Each cabbage roll can be sliced into several sections with a knife for easy consumption, and then topped with small garlic flowers (scallions can be used)

Tips

The filling of cabbage rolls should be tightly rolled, otherwise the flour wrapped around it will easily scatter

The temperature should not be too high, otherwise it is easy to get burnt because there is meat. For those who are not cooked yet, you can keep it on low heat for a while longer

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