Chinese Food
Hakka rice and cabbage (grandma's bag)
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It's a Hakka dish. The main ingredient is to spread and steam rice bran with rice puree. It's thin, elastic and not easy to crack. In Chaoshan area, it's called 粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿. Here's 粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿粿. Every time I go to see grandma in the country, I have to eat a meal of grandma's bag. They are full already. But they still want to eat again.
Cooking ingredients
Cooking Steps
Step1:Separate the white pork and the lean pork. Put them in the pot for preparatio
Step2:Wash and dice cabbag
Step3:Dice garlic for later use. How much to use depends on your tast
Step4:Wash lean mea
Step5:The oil of white pork will be popped out in the pot until it is dr
Step6:Stir fry diced garlic and lean meat under medium heat, and then salt them ou
Step7:Stir fry diced cabbage in lard over medium heat. Stir fry until the cabbage leaves the water without covering the pot. Add some water if it is not easy to fry at first. Ladle out some water with a shovel after leaving the water
Step8:Stir fry the diced garlic twice in the wok together with the cabbage. Pour in the starch water and thicken the sauce until it is tight and then out of the wok
Step9:Scoop two tablespoons onto the ski
Step10:You can use your imagination to make it tight. It's better to wrap it in all directions without leakage. You can chew it directly with your hand
Step11:Do it.
Step12:Open to eat.
Cooking tips:When you stir fry the cabbage, it will give out a lot of water. You can ladle out some. Add starch water to thicken it. You can prevent the soup from overflowing when you stir fry the cabbage.
