| 摘要 |
PURPOSE:To provide a process for the preparation of cabbage-rolled croquette easily available at all seasons and widely applicable to cooking in general. CONSTITUTION:A cabbage is washed, cored, boiled in water at 85-90 deg.C for 1-6min and cooled with water of 5-20 deg.C. The veins of the cooled cabbage are removed or crushed, an ingredient is wrapped with the cabbage, the cabbage is battered and bread crumb is applied to the battered cabbage. |
