Jade Vegetable Roll

Tag: Steam  
Difficulty: 3/5 ★★★☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 8 minutes

Nutrition Analysis (per 100g)

Energy: 83.6 kcal  
Carbohydrate: 22% | 4.9g  
Protein: 24% | 5.2g  
Fat: 54% | 5.2g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Baby cabbage: 100g (6 leaves)
• Shiitake mushrooms: 30g
• Wood ear mushrooms: 30g
• Carrot: 30g
• Pressed tofu: 30g
• Sandwich ham: 50g
• Salt: 1g

Part B

• Garlic sauce: 20g
• Light soy sauce: 8g
• Oyster sauce: 5g
• Aged black vinegar: 2g
• White sugar: 2g
• Bird's eye chili: 3g
• Minced coriander: 5g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients

Step 2/6

Wash the baby cabbage, cut mushrooms, fresh fungus, carrots, dried fragrant ham and square legs into shreds. Millet spicy cut rings for later use

Step 3/6

Boil the baby cabbage in boiling water until soft, remove and set aside. Add shredded mushrooms and fungus, blanch until soft, remove and set aside.

Step 4/6

Mix the mushroom shreds, fungus shreds, carrot shreds, dried sesame seeds, and legume shreds with salt, wrap them with baby cabbage, and put them into a deep-mouthed plate.

Step 5/6

Place the deep-mouthed plate in the center of the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 6/6

After cooking, take it out, add millet chili rings, minced coriander, and mix Part B into seasoning and pour over.