Cooking Steps

1. 

   Step1:【1】 Boil the cabbage. Put the cabbage in the water and boil it. Pour the boiling water into the core. Tips - add hot water to the core to soften the cabbage. Remove the leaves easily and completely.

2. 

   Step2:[2] tips for peeling cabbage when cooling down - alternating hot and cold will make cabbage leaves soften quickly.

3. 

   Step3:[3] blanch and scald mung bean sprouts. Put the mung bean sprouts in the boiling water pot and blanch them. Remove and chill them in cold water.

4. 

   Step4:[4] blanch and scald spinach, put spinach in boiling water, blanch and remove oxalic acid, then put it into cold water and chill.

5. 

   Step5:[5] remove the water, remove the spinach, wrap it with sushi curtain and squeeze out the water.

6. 

   Step6:[6] cut the spinach, cut the spinach root, and chop the spinach leaves for use.

7. 

   Step7:[7] mix the bean curd and put it into a bowl. Add some sesame oil and sugar and mix well.

8. 

   Step8:[8] add bean curd to add the stirred bean curd to spinach and bean sprout.

9. 

   Step9:[9] add soy sauce to the bow

10. 

    Step10:[10] chop the cilantro into a bowl.

11. 

    Step11:[11] remove the stem and cut off the stem of cabbage. It's convenient to pack vegetables next.

12. 

    Step12:[12] wrap vegetables put the mixed vegetables on the tip of the cabbage leaves. Wrap and roll them towards the stem.

13. 

    Step13:[13] dish the wrapped cabbage in a dis

14. 

    Step14:[14] seasoning add a small amount of salt to the cooked soymilk.

15. 

    Step15:[15] pour the soymilk on the cabbage roll in a dish, and pour some sesame oil on it.