It has the effects of clearing heat, reducing inflammation, and preventing cancer. Chimney Cabbage is renowned for its vibrant color and delicious flavor, and its preparation is surprisingly simple. Let's explore it together!
Where does Chimney Cabbage originate? Chimney Cabbage is a renowned Han Chinese dish belonging to the Cantonese cuisine, celebrated for its appealing color, aroma, and taste. It possesses properties that clear heat, reduce inflammation...
Where does Smoked Cabbage originate? Smoked Cabbage is actually a Cantonese dish. Its shape resembles a chimney, and when prepared well, it becomes silky smooth. It has the benefits of clearing heat, reducing inflammation, and preventing cancer.Famous for its vibrant color and delicious flavor, its preparation is also remarkably simple and easy to learn. Let's dive in!
Where does Chimney Cabbage originate?
Chimney Cabbage is a renowned Han Chinese dish renowned for its appealing color, aroma, and taste, belonging to the Cantonese cuisine. It possesses properties that clear heat, reduce inflammation, and prevent/fight cancer.
Method Overview: First, wash the whole Chinese cabbage, boil it whole until tender, then plunge into cold water and drain thoroughly. Finely mince shrimp, lean pork, fatty pork, and ham into a paste, season, and mix well. Remove the cabbage head, then stuff the minced mixture between the cabbage leaves and roll them up.Fry the rolls briefly in oil, then braise them with the cabbage. Add broth. Once cooled, drizzle with prepared sauce before serving.
Ingredients: Main: Napa cabbage (white stem) 1000g; Supporting: Dried seaweed 10g, Ham 20g, Shrimp 300g,lean pork 100g, fatty pork 30g, pork belly 300g, chicken egg whites 50g, pork rind 30g, chicken carcass 500g, enoki mushrooms 100g. Seasonings: salt, sesame oil, rendered lard, Shaoxing wine, cornstarch, MSG.
Seasonings: Salt 15g, sesame oil 15g, rendered lard 8g, Shaoxing wine 8g, cornstarch 12g, MSG 10g
Smoked Cabbage Recipe
Simple Home-Style Method:
Smoked Cabbage Ingredients: Napa cabbage 650g, pork 110g, shrimp 200g,1 egg, 10g fish paste, 15g dried shiitake mushrooms (soaked), 5g seaweed (soaked), 2 salted grass stems, 5g salt, 0.5g ground pepper, 5g sesame oil, 10g cornstarch, 200g superior broth, vegetable oil, 10g MSG.
(1) Separate and wash the cabbage. Trim the leaves evenly with a knife and set aside. Rinse the seaweed and dry thoroughly. Finely chop the mushrooms.
(3) Lightly dust the cabbage leaves with flour. Place the meat filling on the cabbage, then top with the seaweed. Roll the cabbage into a cylinder shape and secure tightly with pickled vegetable strips.
(4) Heat a wok over medium heat. Add vegetable oil. Once hot, carefully place the cabbage rolls in the oil and fry over low heat until cooked through. Remove and drain. Pour the broth and seasonings into the wok.