- 5 Chinese cabbage leaves
- 100g millet
- 30g shiitake mushroom
- 30g winter bamboo shoots
- 20g oyster sauce
- 10ml sesame oil
- 10g sugar
- chicken powder
1. Soak millet before cooking. Its purpose is to shorten the steaming time and make the inner of millet soft.
2. Blanch cabbages until soft. Do not blanch too long or it is easy to break and affect the appearance.
Wash and clean millet. Soak in water overnight. Drain. Wash winter bamboo shoots and shiitake mushrooms separately and cut into small pieces.
Bring steamer to a boil. Steam vegetable roll over high heat for 15 minutes.