BLANKET PIG

BLANKET PIG Chinese cabbage is a vegetable that we rarely use in cooking. Unlike kale, morning glory and cabbage that we tend to cook often. Chinese cabbage wrapped in pork Or stuffed Chinese cabbage, a vegetable menu that is not fat, interesting, not light. Served with seafood dipping sauce Or suki sauce, easy to make, not harmful to health, enjoy eating, but definitely not fat.

INGREDIENTS - WHITE CABBAGE - MINCED PORK - SOY SAUCE -SUGAR -MONOSODIUM GLUTAMATE

PROCESS 1. Pick off Chinese cabbage leaves and wash them thoroughly. 2. Add white cabbage to blanch until cooked. 3. Mix minced pork with various seasoning sauces. 4. Then put the white cabbage spread out. 5. Place the minced pork in the middle. 6. Then gently fold the lettuce leaves to cover the minced pork. Then slowly roll up all the leaves. Do all this. 7. Bring the rolled Chinese cabbage Scoop into containers that will be steamed. Steam over medium heat until the pork is cooked. 8. Scoop up and serve on a plate. Eat with seafood sauce or bottled suki sauce as you like.

DIRECTION

PRESENTED BY Kanyaphak Malaphong No:27 M.6/8 M.6/8 M.6/8 No:29 No:30 Arunee tubtim Wasinee Khiaosa-ard

SUBMITTED TO MRS. Chutima Pinyapong