Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, layered and steamed chinese cabbage leaves and pork mince. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chinese cabbage, minced pork with Chinese sausage toppings. Brush rolls with a little sesame oil. To serve: Garnish with coriander leaves, and serve with a..
Layered and Steamed Chinese Cabbage Leaves and Pork Mince is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Layered and Steamed Chinese Cabbage Leaves and Pork Mince is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have layered and steamed chinese cabbage leaves and pork mince using 14 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince:
- Prepare 4 Chinese cabbage leaves (preferably the outer leaves)
- Take 1 Plain flour
- Prepare 1 Green onion and sesame seeds
- Make ready 4 tbsp Ponzu
- Make ready 1/2 tbsp Katakuriko
- Take 1 tbsp Water
- Make ready [For the pork mince filling:]
- Take 300 grams Pork mince
- Prepare 2 medium Shiitake mushrooms, finely chopped (optional)
- Get 2 tbsp Green onion, finely chopped
- Get 1 tbsp Ginger, finely chopped
- Get 1 Egg
- Prepare 2 tsp ＊Oyster sauce
- Prepare 1 tsp each ＊Soy sauce and sake
This Chinese Pork and Noodles is affectionally known as "Chinese Bolognese". And looking at the photos, it's clear why that is. There are a handful of ingredients in this Chinese Pork Mince and Noodles recipe that needs to be sourced from Asian grocery stores. Crunchy water chestnuts are combined with minced pork, soy sauce, fresh ginger and five-spice powder to make a flavoursome, Chinese-style filling for fresh green cabbage leaves.
Steps to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince:
- Combine the pork mince filling and ＊ ingredients in a bowl. MIx well until evenly combined. Divide into 3 equal portions.
- Line your chopping board with cling film and place a Chinese cabbage leaf on top. Sprinkle with flour.
- Spread 1/3 of the filling over the cabbage, then sprinkle with flour.
- Next, alternate the direction of the leaves and repeat the same process. Layer the filling and Chinese cabbage leaves with flour sprinkled between the layers.
- Wrap the cling film around the layered Chinese cabbage and pork mince and shape to secure. Since the Chinese cabbage leaves were too long, I cut the cake in half and wrapped each half separately as shown.
- Place on a microwave-proof dish and microwave (at 600 W) for 6-9 minutes. Use a deep dish. If you have a suitably sized dish, you may not have to cut the layered cake in half.
- Remove the cling film. Use the cooking liquid underneath to make the an sauce. In this photo, I microwaved it for 6 minutes. The leaves still look crispy. Microwave longer to suit your taste.
- Slice the layered cake on a chopping board to your preferred thickness.
- Dissolve the katakuriko in 1 tablespoon of water, the ponzu, and cooking liquid.
- Microwave the mixture for 1-2 minutes. Stir halfway through. When the mixture thickens, it is ready. Alternatively, you can heat the mixture in a small sauce pan to thicken.
- Transfer the layered Chinese cabbage and pork mince cakes onto a serving plate and pour the ponzu an sauce over them. Garnish with the green onion and sesame seeds.
- Cut into bite-sized pieces for easier consumption.
- If you use cut leaves, not whole leaves, arrange the leaves evenly as there are different thicknesses. Tightly wrap in cling film to shape and then microwave.
Serve with steamed white rice and a simple salad for a quick and easy family meal. Steamed Chinese cabbage stuffed chop pork and Indian mushroom on dish. Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. There are two basic types of Chinese cabbage: firm-headed and loose-headed. The firm-headed group is further divided into the short, barrel-shaped.
So that’s going to wrap it up with this exceptional food layered and steamed chinese cabbage leaves and pork mince recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
