Ho perso 9 chili con questo pasto. Provate questi involtini al vapore con verdure e carne, facili...

This recipe shows how to make steamed Chinese cabbage rolls filled with thinly sliced beef, perilla leaves, enoki mushrooms, and mung bean sprouts. The cabbage leaves are blanched until tender, then layered with perilla, beef, and mushrooms before being tightly rolled. The rolls are steamed over a bed of mung bean sprouts for ten minutes while a sauce is prepared by mixing soy sauce, allulose (or sugar/honey), vinegar, minced garlic, scallion, and optionally Korean mustard. Once cooked, the rolls are served with the sauce.