How to Recipe Yummy Layered and Steamed Chinese Cabbage Leaves and Pork Mince

Without fail recipe ultimate Layered and Steamed Chinese Cabbage Leaves and Pork Mince easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Layered and Steamed Chinese Cabbage Leaves and Pork Mince with 14 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 13 stages of easy cooking Layered and Steamed Chinese Cabbage Leaves and Pork Mince.

Ingredients for Layered and Steamed Chinese Cabbage Leaves and Pork Mince

1. Prepare : Chinese cabbage leaves (preferably the outer leaves).

2. Needed : Plain flour.

3. Needed : Green onion and sesame seeds.

4. Prepare : Ponzu.

5. Prepare : Katakuriko.

6. Needed : Water.

7. Needed : [For the pork mince filling:].

8. Needed : Pork mince.

9. Needed : Shiitake mushrooms, finely chopped (optional).

10. Needed : Green onion, finely chopped.

11. Needed : Ginger, finely chopped.

12. Prepare : Egg.

13. Prepare : ＊Oyster sauce.

14. Prepare : each ＊Soy sauce and sake.

If all ingredients Layered and Steamed Chinese Cabbage Leaves and Pork Mince it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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