步 驟 Directions:
1. Wash cabbage leaves and place briefly into boiling water, then rinse with cold water. Drain. Wash dried lilies and remove hard stems. Wash needle mushrooms and cut off roots.
2. Pour 1 tbsp oil into wok, stir in mushrooms, stir in black woodear, add dried lilies, needle mushrooms, salt, sugar, stir for 2 minutes then place in a bowl.
3. Wrap the ingredients made in step 2 into cabbage leaves (like wrapping a spring roll). Apply sweet potato powder at the edge of cabbage leaf to seal the roll. Line up on a plate, then steam for 10 minutes in a steamer.
4. Boil one cup of water in wok, add a little salt and sugar, slowly drip in flour mixed with water to thicken the sauce. Pour sauce over cabbage rolls.
Wash the whole cabbage. Don’t cut in half, but remove only the core and then place briefly in boiling water. Use chopsticks to peel complete outer leaves.
It is also good to add a few cooked thinly sliced bamboo shoots.
Needle mushrooms, which look like dried lilies, contain up to 13.4% protein, including 18 amino acids needed by the human body. They are especially rich in Arginine and Lysine, which can activate memory and develop brain capacity. They are especially good for children’s brain development.