<高麗菜捲 - Cabbage Roll>

<高麗菜捲>

Cabbage Roll

氣溫驟降,火鍋是一定不能少,但我實在很不喜歡吃外面賣的火鍋料,於是起心動念的開始了這個火鍋料系列,首登場的就是通殺全年齡層的高麗菜捲!學會了它,就算是邊緣人物也會成功受邀至火鍋趴!

Taiwanese people cannot live without hot pot in winter. When winter is coming, every hot pot restaurant is full of people. Therefore, we create several cuisine which go well with it. Taiwanese cabbage roll is such a classic representative.


食材 - What You'll Need

  • 絞肉 .................. 100 / 克
  • 薑末 .................. 適量
  • 洋蔥 .................. 0.5 / 顆
  • 醬油 .................. 1 / 湯匙
  • 鰹魚粉 .............. 1 / 小匙
  • 鹽 ...................... 1 / 小匙
  • 蔥 ...................... 2 / 根
  • 蛋 ...................... 0.5 / 顆
  • 高麗菜葉 .......... 4 / 片
  • 100 g minced pork,
  • 1 teaspoon of minced ginger.
  • 1/2 onion, diced.
  • 2 teaspoons of soy sauce.
  • 1 teaspoon of  Hondashi.
  • 1 teaspoon of salt.
  • 2 thinly sliced scallions, divided.
  • 1/2 eggs
  • 4 unbroken leaves of cabbage.

STEP 1
  • 煮一鍋滾水先燙高麗菜葉,1.5-2分鐘,將高麗菜微微煮軟。(水請先不要倒掉)
  • Boiling a pot of water. Gently cut 4 unbroken leaves from the cabbage and place them in the water. Cover and simmer for 2 minutes to soften cabbage leaves then take it out to cool down.
  • 薑磨末、蔥切蔥花、洋蔥切丁。
  • minced ginger, diced onion, and divided thinly slice scallions.

STEP 2  
  • 將買回來的絞肉剁更碎(或是請肉攤老闆絞兩次),再將絞肉放入一大碗中,加入一匙剛剛的煮菜水、蛋、醬油、薑末、洋蔥丁和蔥花,攪拌均勻打出肉的筋性。
  • Mix properly minced pork, eggs, soy sauce, ginger, onion,  scallion, and a spoon of water cooked cabbage leaves to make a perfect stuffing.

STEP 3 
  • 將高麗菜梗的部份切掉一些並剁碎加入餡料內,如此一來,在包菜捲時會較好包,肉餡裡也會增加一點脆脆的口感。
  • Also I would suggest to cut some core of cabbage leaves and mince it. Afterward, add them to the stuffing. In that case, it would make the stuffing with crunchy texture.

STEP 4 
  • 取約25克餡料放上高麗菜葉上,兩邊先向內折,在捲起來,最後可以用義大利麵封口,這樣既可以固定,吃的時候也不需要注意固定物。
  • Place about 25 g of filling in each leaf, roll, and place seam side down in a pan. (Using pasta to fix seam side is also a good choice.)

STEP 5 
  • 我自己是喜歡搭配菜頭湯或日式高湯燉煮。不過大家也可以憑自己喜好搭配囉!
  • I prefer to stew them in homemade dashi or radish soup. 



小撇步
  • 如果時間允許,高麗菜葉也可以拿去冷凍庫冰,結凍之後拿出來退冰也會使得組織變軟,同時還可以保留高麗菜的甜味喔!

邊緣豆知識

我會「盡量」在每篇食譜的最後加上一篇與當篇相關的豆知識,小小步驟可以簡單進階料理喔~!

這一次我想談的是「炒高麗菜」,不知道大家有沒有想過為什麼快炒店的高麗菜都可以如此清脆好吃,自己炒得卻很容易過軟,或沒熟透,這裡跟大家分享一個小秘訣,可以輕鬆將高麗菜炒得美味又清脆!

祕訣就在於失言(施鹽),再切完高麗菜後灑上一小匙鹽巴,再用手抓勻靜置15分鐘便能使高麗菜的菜梗也都軟化,之後只要下鍋迅速翻炒幾下就能起鍋,菜葉不易黃,同時也能保持著爽脆的口感,大家有機會一定要試一試喔!

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