Main Ingredients:
4 white cabbage leaves; minced meat: appropriate amount.
Auxiliary Ingredients:
Mushrooms: appropriate amount; black fungus: appropriate amount; 1 carrot; 1 tablespoon oyster sauce; 1/2 teaspoon salt; appropriate amount of minced ginger; appropriate amount of water starch; 1 green onion; 1/2 onion; 2 tablespoons soy sauce.
Taste: Salty and fresh; Cooking Method: Steaming; Time: Half an hour; Difficulty: Ordinary.
Bai Cai Fu Bag Cooking Steps
Cut off the white roots of the cabbage leaves
Add a little salt and soy sauce to the minced meat and mix well
Add water starch and mix well
Soak the mushrooms, black fungus, and onion in water and chop them into small pieces
Chop the carrot into small pieces and divide into two piles
Add the larger pile of carrot pieces to the minced meat and mix well
Boil some water in a pot, blanch the washed cabbage leaves and green onions, and remove them
Spread out the cabbage leaves and put the minced meat on them
Wrap it up, tie it with green onion, and the Fu Bag is done
Repeat for all the cabbage leaves
Steam the Fu Bags on high heat for ten minutes until cooked
Add a little oil to the pan, add minced ginger, a little salt, oyster sauce, soy sauce, and water, and bring to a boil
Add the remaining chopped vegetables and cook for one minute
Add water starch to thicken the sauce
Pour the sauce over the Fu Bags and enjoy
Bai Cai means “hundred wealth” in Chinese, symbolizing the accumulation of wealth, good fortune, and prosperity. It is a symbol of auspiciousness, smoothness, and good luck. It is a great dish to make for a good harvest and a prosperous year.
