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Cooking time: about 20 minutes

Serving size: 2 people

 

Material: 

 1 pound of cabbage core, 350g of minced beef, 1 clove of minced garlic, a little green onion

 

Seasoning:

A little light soy sauce, a little cornstarch, a little salt, a little sugar, a little oil, a little pepper

 

tool:

Round mold 1Piece

 

practice:

  1. First generalground beefAdd a little light soy sauce, salt, sugar, pepper, oil, cornstarch, stir well and marinate for about 5minute.
  2. After washing the vegetable core, take out the vegetable leaves. If the vegetable stem is too large, you can choose to cut it into sections diagonally and set aside.
  3. First add a little oil, open a wok and add minced garlic. Remember to add the vegetable stems and stir-fry for two or three times before adding the vegetable leaves to avoid frying the vegetable leaves before the stems are cooked. Stir-fry the cabbage over high heat until it's cooked, and keep stirring until it's done. Do not cover it. If the temperature of the wok is too high, add a little water to cool it down.
  4. Remove the fried cabbage core from the wok and set aside.
  5. Add a little oil, open a wok, add minced garlic, and then marinateground beefPlace in the wok, add a little light soy sauce and sugar and stir-fry quickly.Remember to control the heat and stir evenly.Stir-fry until cooked.
  6. Add the fried cabbage sum to the wok with minced beef, add a little cornstarch water, and stir-fry quickly.
  7. Serve the stir-fried cabbage and beef separately, process them separately with a blender, and mince them to a suitable dietary level. Then separate the molds and place on plates.

 

(This recipe is provided by KOLB LIFE Limited)

Caiyuan Beef

HK$0.00Price
  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to instructions.

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