Camilan
oleh CookWhatHK0 tersimpan
Shumai kol microwave melapisi bola daging babi dengan irisan kol alih-alih kulit, lalu dikukus dalam microwave.
Pisahkan daun kol dari bonggolnya. Cincang halus bonggolnya dan iris tipis daunnya. Taburi garam di atas kol yang sudah diiris dan pijat perlahan.
First, separate the cabbage leaves from the core. Finely chop the core, and thinly slice the leaves. Take the thinly sliced cabbage leaves, sprinkle salt over them, and gently massage them.
Dalam mangkuk, campurkan daging babi cincang dan semua bahan berlabel 'A.' Aduk hingga lengket, lalu masukkan cincangan bonggol kol dan aduk hingga rata.
In a bowl, combine the ground pork with the 2 teaspoons oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sake (or dry sherry), 2 teaspoons toasted sesame oil, the 1 1/4-inch (3cm) piece of ginger (grated or from a tube), and 2 teaspoons cornstarch. Stir this mixture until it's evenly combined and becomes sticky. Add the finely chopped cabbage core and mix everything well.
Bentuk campuran dari langkah 2 menjadi bola-bola seukuran gigitan. Lapisi setiap bola dengan irisan daun kol secara menyeluruh, lalu bentuk ulang menjadi bola.
Take the mixture from step 2 and shape it into bite-sized balls. Generously coat each ball with the shredded cabbage leaves you made earlier, then gently reshape them back into balls.
Lapisi piring tahan microwave dengan sisa irisan kol, letakkan bakso berlapis kol di atasnya, tutup dengan plastik wrap, dan masukkan microwave pada 600W selama 5 menit.
Line a microwave-safe dish with any remaining shredded cabbage. Arrange the cabbage-coated meatballs on top, cover the dish with plastic wrap, and microwave at 600W for 5 minutes.
Sajikan di piring dan tambahkan kecap asin atau mustard siap pakai sesuai selera.
Serve the shumai on a plate. You can add soy sauce or made mustard to taste, if desired.
