Whether you watch Japanese dramas or not, the mille-feuille cabbage pork pot that appears on the dinner table in various warm family advertisements is a masterpiece of delicious and effortless Japanese home cooking in addition to potato stew. This dish, as long as you can arrange the dishes neatly, do not need superb cooking skills, with excess seasoning, even the kitchen novice can quickly make it!
The ingredients of the mille-feuille cauliflower pot are limited to pork and Chinese cabbage. The trick to its deliciousness is to make it look beautiful, with no extra colors, just pure pork pink and the white and green of Chinese cabbage. Leave a little space between the Chinese cabbage and the pork belly to make the soup easier to soak. Put all the ingredients away, cover the pot, just wait.
This dish is light and refreshing but full of portions, and everyone's favorite thing is to be able to eat its original taste. Simple and healthy super-cooked dishes have always been popular, so let's see how to do it!
Ingredients: 1 small Chinese cabbage, 10 slices of ginger, 1 bowl of broth, 1 tsp of salt, 1/2 box of pork slices in hot pot
1, prepare a medium-sized casserole, casserole is relatively hot, boiling faster, easy to retain the original taste of food
2: About 10 slices of ginger, some at the bottom of the pot, some on the edge of the pot
3: A small cabbage, about the amount of a meal can be eaten, washed, layered and set aside
4: Leave the part close to the center of the tender core, cut about 3 equal parts, the height is as consistent as possible, and put some ginger slices at the bottom of the casserole to increase the aroma
5, after the cabbage is cut into about three equal parts, there will be more vegetable tails, all placed at the bottom of the pot, you can also make the pot relatively flat, it is better to arrange flowers
6: Cut the equal white stalks and start to stand in rows, and the slices will start to drain inward from the edge of the casserole
7, slowly row, soon line up, try to be as high as possible, the remaining ginger slices, stuffed to the edge around
8, the last part of the core is placed in the center, to this side of the cabbage part is arranged, tidy up, to drain the meat part
9, supermarket meat slices, do not freeze, cooked up will be sweet, but also better row
10: Cut the meat slices in half, start to stuff them into the gap between the two pieces of cabbage, after stuffing, tidy up, and draw the height consistently
11: Add a small spoonful of salt to a bowl of broth and mix well!
12: Cover the casserole dish with a lid, boil over medium heat, reduce the heat to a low heat until the aroma comes out, about 5 to 10 minutes! You can turn off the heat and taste it.
Pork cabbage pot
Mille-feuille cabbage
Mille-feuille cabbage pork pot