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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 10 minutes |
| Servings |
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Instructions
- Soak mushrooms and cut them into small pieces. Rinse the abalone mushrooms and chop. Squeeze the white tofu and mix them all together. Next, marinate with minced shallots, half a teaspoon of vegetarian seasoning seeds, a little pepper, then mix well to absorb the seasonings.
- Take each leaf of cabbage and wash it. Then, put on boiling water mixed with a little salt. Blanch the chives leave as well.
- Spread each leaf of cabbage, then scoop the fillings to put in the middle of the cabbage leaf, use chives to tie.
- Soak the shiitake mushrooms until bloom, then rinse thoroughly and drain. Sauté shallot with 1 tbsp of cooking oil and stir fry shiitake mushrooms with vegetarian seasoning seeds, a pinch of salt, soy sauce. After that, boil a bowl of water, then add cabbage to cook for about three minutes. Season to taste again. Add pepper, coriander for fragrance.
