Thursday, 26 December 2013

满地黄金(包菜卷拌南瓜汁) ~ Cabbage roll with pumpkin gravy







食谱取自 Ah Tee Kitchen
我做了少许更改

满地黄金包菜拌南瓜汁

材料 A :
沙葛1/2, 刨丝
红萝卜1, 刨丝
西芹2, 切幼片
木耳[手掌大小]1, 浸软切丝

材料B :
猪肉碎, 200g
虾仁8, 剁丁
**用少许花雕酒, 麻油, 酱油和胡椒粉腌制20分钟**
蒜米1/2大匙, 姜末1茶匙

材料C :
包菜1
青葱适量

**青葱和包菜整颗放入滚水煮个5分钟, 才一片片的撕下备用**

调味: Seasoning
1/4茶匙
味精1/4茶匙
酱油1大匙
胡椒粉适量

南瓜汁

材料:
南瓜  200g 蒸熟,压成泥
300ml  ( 我用上汤 )
杞子 半小匙
盐适量
半大匙粟粉+1大匙水(勾芡

做法 :

1.  烧热2大匙的油, 炒香蒜米和姜末, 再放入其余B翻炒直猪肉熟透.

2. 加入A和调味料, 3分钟即可.

                               

3. A+B包入C, 用青葱绑起来,放入预热蒸锅蒸5分钟即可.

4.南瓜汁 南瓜泥,水和杞子放在锅里,中火煮至滚。加入盐调味。最后以粟粉水勾芡。


Recipe source : Ah Tee Kitchen
( with minor adjustment )

Cabbage roll with pumpkin gravy

Ingredients A :
1/2 jicama  ( grated )
1 carrot  ( grated )
1 Chinese celery , sliced thinly
1 black fungus , soaked and sliced thinly

Ingredients B :
minced meat  200g
shrimp 8 pieces , diced
** Marinade 20minutes with some Shaoxing chinese wine, sesame oil and pepper .**
chopped garlic  1/2tbsp
chopped ginger  1tsp

Ingredients C :
1 cabbage
spring onion
** Blanch cabbage and spring onion in boiling water about 5minutes , then tear off piece by piece  ( for cabbage only )**

Seasoning :
salt  1/4tsp
MSG / ajinomoto  1/4tsp
soy sauce  1tbsp
pepper

Pumpkin gravy

Ingredient :
pumpkin 200g ( steamed and mashed )
water / stock   300ml
Chinese wolfberries 1/2tsp
salt
corn flour 1/2tbsp + 1tbsp water ( cornstarch water )

Method :

1. Heat pan with 2tbsp of cooking oil  , sauté chopped garlic and ginger . Then add in ingredient B , until cooked .

2. Add in ingredient A and seasoning , stir –fry about 3minutes .

3. Wrapping : Put ingredient A & B in  the middle of the cabbage . Roll it become slightly long shape . Tie it with spring onion . Steam for 5 minutes .

4. Pumpkin gravy : Put mashed pumpkin water and chinese wolfberries  in a saucepan . Bring to boil , add in salt and thicken with cornstarch water . Serve with steamed cabbage roll  .