1.Pick out the cabbage leaves neatly. Blanch briefly in a saucepan of hot water. Pat-dry with paper towers completely. Trim the hard part of the cabbage neatly. 选出完整包菜叶,以滚水川烫,然后以纸巾抹干,再把硬茎切掉。
2.Heat sesame oil and fry filling ingredients over high heat briefly. Add seasoning. Toss and fry well to combine or until cooked through. Dish out and leave aside. 起锅热麻油,用大火炒全部馅料,然后加入调味料,炒至材料熟透,勾芡后盛出。
3.Place a leaf of cabbage on a clean table top and spoon a tablespoon of prepared filling onto the centre of the leaf. Bring up the sides and fold evenly to make a pocket or bag. Tie up or secure briefly with a piece of chive. Arrange on a steamer and steam briefly for 1-2 minutes. Remove and serve with dipping sauce. 把包菜叶放在干净桌面上,放入一汤匙馅料在包菜叶中间,然后折起叶边,做成包状后再以韭菜绑紧,并蒸1-2分钟即可;吃时配蘸酱。
Tips
Tips:Do not over-steam the jade pockets to prevent the cabbage leaves from being spoilt. 心得交流站: 不要蒸太久,以免破坏包菜叶。