Jade Cabbage Rolls
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Jade Cabbage Rolls
Our group made Jade Cabbage Rolls. Jades are round, dewy, shiny and smooth. In order to reduce food waste, we have chosen the ingredients which are near ‘best before’ dates or the one which is perishable. But all these ingredients are still edible and safe to eat. For example, we have chosen the minced meat and cabbage which is near the best before date. The fungi which has soaked by the hawker and cannot be stored for too long otherwise. The carrot which is sold in chunk although it is not very fresh but at low price. We also go to chain restaurants to collect the lemon rind to improve the flavour. We get the Dill from our school campus and now withers. Although the appearance is not nice, we can get the flavour. But a perk of that is that it’s cheap! Other than that, we also use some “ugly“ vegetables. They were probably beaten up and no one even batted an eye on them. So, we use different cooking methods and turned them into this delicious dish!
Jade Cabbage Rolls
Ingredients: 150 g minced meat, 1 chunk of carrot, An egg, Half pack of corn cob, A few fungi, 50g of shrimp paste, 4-5 numbers of butter mushroom, Half pack of cabbage, Half teaspoon of sugar, A little salt, A few shakes of pepper, One tea spoon of lemon rind, A few dills, One teaspoon of cornflower, One teaspoon of soy sauce, One teaspoon of custard powder, A few sesame oil
Cooking Procedures:
1. Wash and parboil the cabbage.
2. Dice carrot, fungi, corn cobs and ‘ugly’ button mushrooms (may keep better for stuffing). Season and mix them with shrimp paste and minced meat.
3. Put the filling on each leave of the cabbage and roll.
4. Steam the rolls for 13 mins.
5. Stuff the remaining filling into the button mushroom Shallow fry until golden brown.
6. Make sauce the lemon rind and dill. Garnish with the remaining vegetables and serve.
