Buddha's Hand Cabbage
Buddha's Hand Cabbage features seasoned minced meat wrapped in blanched cabbage stalks, steamed until tender, and served with a savory soy sauce glaze.
Ingredients
Cabbage stalks
6 to 8 pieces
Minced meat
100g
Broccoli
3 florets
Salt
to taste
Chicken powder
to taste
White pepper
to taste
Cooking wine
1 tsp
Light soy sauce
2 tsp
Sesame oil
1/2 tsp
Minced ginger
to taste
Cornstarch
to taste
Instructions
1
Step 1
Add salt, chicken powder, pepper powder, minced ginger, and one teaspoon of cooking wine to the minced meat.
2
Step 2
Add a small amount of clear water and mix in one direction until sticky, then set aside.
3
Step 3
Blanch the cabbage stalks in boiling water, and remove immediately once they soften.
4
Step 4
Rinse with cold water.
5
Step 5
Make four cuts in the middle of each cabbage stalk without cutting through the ends; do this for all of them.
6
Step 6
Take a piece of cabbage and place the meat filling in the center.
7
Step 7
Roll up the cabbage leaves from both sides.
8
Step 8
Roll forward.
9
Step 9
Turn it over to form a Buddha's Hand cabbage roll.
10
Step 10
Finish making the rest, place in a steamer, bring to a boil over high heat, and steam for 15 minutes.
11
Step 11
Remove the steamed Buddha's Hand rolls and pour out the excess liquid from steaming for later use; blanch three broccoli florets in boiling water until cooked and arrange on a plate.
12
Step 12
Pour the reserved liquid into a pot, add two teaspoons of light soy sauce and half a teaspoon of sesame oil, bring to a boil, thicken with a little starch mixed with water to make a slurry.
13
Step 13
Pour the seasoned sauce over the Buddha's Hand cabbage and broccoli.
14
Step 14
Finished product.
