包菜卷 CABBAGE ROLL

材料 ：
包菜350克、盐1茶匙、普通面粉1茶匙（+清水1汤匙）、夏宫厨用花雕酒1茶匙
馅料 ：
虾肉120克、猪肉碎120克、古龙牌香脆菜心(剁碎) 2汤匙、青葱粒1汤匙、红萝卜茸1汤匙、红辣椒茸1茶匙、马蹄（剁碎）2粒
调味料 ：
胡椒粉½茶匙、盐½茶匙、白糖½茶匙、珠江桥牌高级酱青1茶匙、生粉1汤匙、蛋液1汤匙、薯粉1茶匙
献汁 ：
麻油½茶匙、姜2-3片、鸡精粉1茶匙、盐½茶匙、夏宫厨用花雕酒少许、生粉1茶匙、清水125毫升

做法 ：
1 包菜切掉头与硬梗，剥开一片片，放入滚水中川烫20-30秒软化备用。（图1）
2 虾肉剁碎，将全部馅料和调味料混合，以同一方向搅拌至起胶。（图2-4）
3 取一片包菜，铺上馅料，像春卷般卷起，以面糊封口。（图5）
4 将包菜卷排入蒸盘，放入蒸炉蒸12-15分钟，然后倒掉蒸汁。（图6）
5 另外起锅热麻油和姜片，倒入其余献汁料煮滚，以小火焖煮1-2分钟，灒入夏宫厨用花雕酒，淋在包菜
卷上，即可上桌。

INGREDIENTS :
350g cabbage, 1 tsp salt, 1 tsp plain flour (mixed with 1 tbsp. water), 1 tsp SUMMER PALACE Cooking Hua Tiau Wine
FILLING :
120g shelled prawns, 120g minced pork, 2 tbsp GULONG Brand Pickled Lettuce (finely diced), 1 tbsp chopped spring onion, 1 tbsp chopped carrot, 1 tsp red chopped chilli, 2 water chestnuts (finely chopped)
SEASONING :
½ tsp pepper, ½ tsp salt, ½ tsp sugar, 1 tsp PEARL RIVER BRIDGE High-grade Light Soy Sauce, 1 tbsp corn flour, 1 tbsp beaten egg, 1 tsp tapioca flour
GRAVY :
½ tsp sesame oil, 2-3 slices ginger, 1 tsp chicken stock powder, ½ tsp salt, drops of SUMMER PALACE Cooking Hua Tiau Wine, 1 tsp corn flour, 125ml water
METHOD :
1 Cut cabbage head off and remove the centre core, blanch in boiling water for 20-30 seconds to soften the leaves, set aside. (pic 1)
2 Mince the prawn, mix all filling ingredients with seasoning. Stir in one direction until mixture is sticky. (pic 2-4)
3 Place one portion of filling on a cabbage leaf, wrap up like spring roll. Seal the edge with flour paste. (pic 5)
4 Arrange the rolls on a steaming tray and steam over rapidly boiling water for 12-15 minutes, drain the gravy. (pic 6)
5 Heat sesame oil in a saucepan, saute ginger slice until fragrant. Pour in remaining gravy ingredients and simmer over low heat for 1-2 minutes, sprinkle in SUMMER PALACE Cooking Hua Tiau Wine.Pour over cabbage rolls and serve.