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Title : Recipe of Homemade Layered and Steamed Chinese Cabbage Leaves and Pork Mince
link : Recipe of Homemade Layered and Steamed Chinese Cabbage Leaves and Pork Mince

Recipe of Homemade Layered and Steamed Chinese Cabbage Leaves and Pork Mince

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Quick Layered and Steamed Chinese Cabbage Leaves and Pork Mince. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Take to sandwiches with unique breads. Surprisingly, my children love trying new ideas. It's an uncommon trait for which I am extremely grateful. Believe me I know all too well how blessed I am. Her favourite sandwich choice has become Hawaiian sweet rolls. We place the beef, cheese, mustard, and pickle in her roster as though it were a bun and she's thrilled. Other great notions include hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this on your oven for a few minutes for a infrequent sandwich treat. The cooking area is very minimal and you would not need to have comprehensive knowledge of anything to organize or enjoy these snacks that are simple. Other great bread thoughts include croissants with ham and cheese or chicken salad, taco pitas (yet another fantastic favorite in our household), and paninis (this works extremely well if you've got a George Foreman grill or a panini press).

Many things affect the quality of taste from Layered and Steamed Chinese Cabbage Leaves and Pork Mince, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Layered and Steamed Chinese Cabbage Leaves and Pork Mince delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to 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 that.

I usually use this combination for making a hot pot. I decided to cook this without using a pot. If the cooking liquid evaporates, add more water to make the an sauce. Adjust the taste of the ponzu an to your taste. Wrap the layered cakes tightly in cling film to shape. Adjust the cooking time according to the thickness of the Chinese cabbage leaves and filling. Recipe by Harurunrun

Ingredients and spices that need to be Take to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince:

1. 4 Chinese cabbage leaves (preferably the outer leaves)
2. 1 Plain flour
3. 1 Green onion and sesame seeds
4. 4 tbsp Ponzu
5. 1/2 tbsp Katakuriko
6. 1 tbsp Water
7. [For the pork mince filling:]
8. 300 grams Pork mince
9. 2 medium Shiitake mushrooms, finely chopped (optional)
10. 2 tbsp Green onion, finely chopped
11. 1 tbsp Ginger, finely chopped
12. 1 Egg
13. 2 tsp ＊Oyster sauce
14. 1 tsp each ＊Soy sauce and sake

Steps to make to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince

1. Combine the pork mince filling and ＊ ingredients in a bowl. MIx well until evenly combined. Divide into 3 equal portions.
2. Line your chopping board with cling film and place a Chinese cabbage leaf on top. Sprinkle with flour.
3. Spread 1/3 of the filling over the cabbage, then sprinkle with flour.
4. 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.
5. 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.
6. 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.
7. 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.
8. Slice the layered cake on a chopping board to your preferred thickness.
9. Dissolve the katakuriko in 1 tablespoon of water, the ponzu, and cooking liquid.
10. 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.
11. 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.
12. Cut into bite-sized pieces for easier consumption.
13. 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.

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So that is going to wrap it up with this exceptional food How to Prepare Favorite Layered and Steamed Chinese Cabbage Leaves and Pork Mince. Thank you very much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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