Cooking Steps

1. 

   Step1:1 small handful of vermicelli. 4 mushrooms are soaked in wate

2. 

   Step2:Cabbage carefully cuts the roots (in order to remove the unclean places) but still keeps a little bit of roots. In order to ensure that the shape of cabbage is not scattered. Then cut the whole cabbage from 1 / 3 from the roo

3. 

   Step3:Each leaf of the cut cabbage root is cut into triangular petals. After washing, the first form of cabbage lotus flower is made

4. 

   Step4:Cut off the other 2 / 3 of the cabbage leaves one by one until there is a cabbage core left (because the leaves are small, the cabbage core can not be used for stuffing). So keep it

5. 

   Step5:Wash the large leaves and soak them in boiling water (no need to cook again). This is to make the second form of cabbage - the coat of cabbage ba

6. 

   Step6:The rest of the cabbage core and some of the root leaves trimmed by lotus are all cut thin. This is the third way for cabbage to exist - stuffing

7. 

   Step7:Ham is also cut into strips about the size of cabbag

8. 

   Step8:The mushrooms with good bubbles are also cut into thin strips. Fan cutting (about the same length as other materials

9. 

   Step9:Mix the cut ham, vermicelli, cabbage and mushroom evenly. Take some and put them on the soft cabbage leaves.

10. 

    Step10:Like a spring roll. Put it on the plat

11. 

    Step11:White lotus in the middle of the plate. Sprinkle a thin layer of salt on the surface. A little sugar and white pepper. Steam for 25 minutes. After steaming, pour sesame oil on the surfac