89 kcal per serving（ not including rice）
[The amount shown in the picture is for 1.8L（ 10cup） type.]
1.Nappa cabbage lea（f large） ………… 2
2. Bean-starch vermicell（i dried） ………… 10g
3. Jew's ear（dried） ………… 4g
4. Dried bean curd ………… 35g
5. King trumpet mushroom ………… 30g
6. Carrot ………… 25g
7. Celery ………… 25g
Condiments（ 8.～11.）
8. Soy sauce ………… 1/2 tablespoon
9. Corn starch ………… 1 teaspoon
10. Sugar ………… 1/2 teaspoon
11. Salt ………… To taste
1.Nappa cabbage lea（f large） …………4
2. Bean-starch vermicell（i dried） ………… 20g
3. Jew's ear（dried） ………… 8g
4. Dried bean curd ………… 70g
5. King trumpet mushroom ………… 60g
6. Carrot ………… 50g
7. Celery ………… 50g
Condiments（ 8.～11.）
8. Soy sauce ………… 1 tablespoon
9. Corn starch ………… 2 teaspoon
10. Sugar ………… 1 teaspoon
11. Salt ………… To taste
1.Boil nappa cabbage leaves.
2.Soak the dried bean-starch vermicelli.
When softened, drain and cut the vermicelli to make easier to eat.
3.Soak the dried Jew’s ear.
4.Shred 3, celery, king trumpet mushrooms, dried bean curd, carrot and place in a bowl.
5.Add 2, 4 and the condiments and mix well.
6.Spread the nappa cabbage leaves and divide 5 into quarters and wrap in the middle.
Secure the ends of the leaves in place using toothpicks.
7.Place 6 on the cooking plate.
8.Put the washed rice and water in the inner pot and set it in the rice cooker.
9.Insert 7 in the inner pot, select the “同时烹调” menu,and press the [煮饭] key.
10.When cooking is complete, place the dish on a serving plate.
When nappa cabbage leaves tear or are too small, add more leaves to securely wrap the ingredients as needed. Any vegetables may be used.
