Description
This dish is for lovers of Asian cuisine and for those who care about their figure.
Ingredients
-
Potato starch
1 tsp
-
Zucchini
0.5 piece
-
Radish
0.5 piece
-
Cabbage Chinese
10 piece
-
Salt
0.5 tsp
-
Mushrooms
4 piece
-
Onion
1 piece
-
Garlic
3 tooth
-
Chili
-
Egg white
1 piece
-
Soy sauce
5 Tbsp
-
Ginger
20 g
-
Broth
50 ml
-
Chicken fillet
500 g
-
Carrots
2 piece
-
Parsley
Cooking
Using the grinder to grind chicken breast and peeled onions.
Vegetables and mushrooms wash and peel. Grind to grate a small carrot and ginger; with a knife to grind the garlic; cubes of sliced mushrooms.
To the chicken mince add chopped vegetables, mushrooms, protein, salt, pepper, ground Chile and soy sauce
Thoroughly knead the dough.
Chinese cabbage disassembled on the leaves, cut the upper part of the leaf, where about one-third.
Boil the leaves in lightly salted water for five minutes.
Cut the sheet from all sides of the edges to make a square shape.
Using a zig-zag knife, make 2-3 cut along, stepping from one side 3-4 santimera.
Put a bit of stuffing on the edge of the sheet
And turn.
In this way we turn 9-10 cabbage. Must remain a bit of meat.
Radish, zucchini and carrots my carrot and radish peel.
Vegetables cut into slices 5-7 mm thick.
Using a metal cuttings-stars cut out 15 large and 5 small figures.
Larger sprockets circular clearing cut out the middle.
From the radish cut out the cones for the tops of the trees.
Folded Christmas trees of the three large stars
The middle filled with minced meat
Cover with small stars with the tops.
Stack the stuffed cabbage and Christmas trees in the steamer, cook for 15-20 minutes.
Cabbage rolls are ready pour the sauce-glaze. To do this in a pan with the broth, bring to a boil, add the soy sauce and diluted in three or four tablespoons of cold broth starch. Stirring constantly, bring sauce to a boil, pour them ready rolls.
Decorate the dish with Christmas trees and parsley leaves. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.