Cabbage 74, 100 walleye, pork or chicken 59 125, 10 lard, soy sauce 5 , 10 rice
wine, sesame oil 5 Concentrate 5 , 10 fresh ginger, onions 13 eggs 1/4 PCs. Starch
10. Weight of one portion - 150 g
prepare the stuffing perch fillet flesh and pork, trimmed of fat, or chicken
fillet, sliced, while mince with frequent bars. In the crushed mass is added
soy sauce, rice vodka, sesame oil, concentrate, fine-cut ginger and onion, salt
and mix well.
trimmed from the upper contaminated and damaged leaves, notching them at the
base, then cut stalks entirely so as not to disrupt the integrity of the leaf, IE,
without cutting the head of cabbage into pieces and washed with cold water.
cabbage boiled until half, throws and cooled, and then disassembled and cut
with leaf petioles.
leaves lay on a thin layer of cooked ground meat and moisten edges of leaves with
beaten eggs, roll their tubes. These tubes are cut into wedges 4-5 cm long, put
in a sieve and cook steamed until cooked.
ordering stuffed put on a plate and pour the sauce, which is prepared as
follows: pour the pan seasoned broth (50 g) and bring to a boil. Thereafter,
the foam is removed and rotating over fire pan right to left trickle poured
starch dissolved in cold water (1: 2) and a melted grease.
- small pieces of cabbage in the form of rolls, sauce poured a light brown
cabbage and meat with aromas of spices.