Jing Roll

Name: Jing Roll
Ingredients: 3 leaves Nappa Cabbage; 30g Onion; 20g Garlic; 30g Chinese Chili; Sauteed Black Fungus Mushroom (Soak the dry black fungus in hot water for 10 min); 1 piece Salted Duck Egg Yolk; 20g Okra; 40g Hoisin Sauce; 300g Beef; 40g BBQ Sauce; 20g Coriander; 1 pinch Cumin Powder; 1 tsp Sesame Oil; 150g Sweet Purple Potato; 30g Butter; Cabbage Stock to adjust; Salt and Pepper; 100g Cabbage; 2 cloves Garlic; 20g Ginger Slices; 20g Dry Shiitake; 300g Water; 20g Hoisin Paste; 30g BBQ Paste; 5g Cornstarch; 100ml Cabbage Stock; 100ml Rice Vinegar; 20g Ginger; 1 clove Garlic; 50g Sugar

37 ingredients

7 steps

Ingredients

3 leaves Nappa Cabbage
30g Onion
20g Garlic
30g Chinese Chili
Sauteed Black Fungus Mushroom (Soak the dry black fungus in hot water for 10 min)
1 piece Salted Duck Egg Yolk
20g Okra
40g Hoisin Sauce
300g Beef
40g BBQ Sauce
20g Coriander
1 pinch Cumin Powder
1 tsp Sesame Oil
150g Sweet Purple Potato
30g Butter
Cabbage Stock to adjust
Salt and Pepper
100g Cabbage
2 cloves Garlic
20g Ginger Slices
20g Dry Shiitake
300g Water
20g Hoisin Paste
30g BBQ Paste
5g Cornstarch
100ml Cabbage Stock
100ml Rice Vinegar
20g Ginger
1 clove Garlic
50g Sugar
12 slices Okra (1/2 cm thick)
90g Enoki Mushroom
3 bunches 3-4 mushrooms
60g Corn Starch
200g Sparkling Water
Corn Starch for Coating
Oil to Fry

Directions

1

Steam the Potato for 45 min. Peel the potato and pass through a food mill, add the butter and the cabbage stock. Mash the potato to desired consistency, and then season to taste with salt and pepper.
2

Chop the cabbage. Bruise and flatten the garlic with a knife, add together with the ginger, cabbage and bring to boil.
3

Boil the rice vinegar together with the sugar, garlic and ginger, and then pour over the sliced okra (thickness of 1 cm) keep in hermetic/airtight container.
4

Combine all ingredients, boil them and thicken the sauce with the cornstarch.
5

Make the batter by mixing the cornstarch & sparkling water. Coat the mushroom with corn starch flour, dip in the batter, remove excess batter allowing it to drip off, then deep fry in the oil (temperature 170 *c).
6

Blanch 3 leaves of Nappa cabbage for one minute, remove the white core and dry on the absorbent tissue paper. Leave it on the side for now. Cut all the ingredients into brunoises, except for the cabbage and egg yolk. Using a nonstick pan, sear the beef to remove moisture; add the garlic, onion, chili, cumin and confit them, for 2 min, add the sauces. At this point you add a spoon of cabbage stock, the sesame oil and the egg yolk. Mix everything together well and finish by adding the chopped coriander. On parchment paper lay out the cabbage leaves. Place the beef on the upper side of the cabbage and using the paper, fold the cabbage over the beef to form a roll. At this point cut each cabbage roll into 3 even portions.
7

Make a circle with the sauce. Display the 3 quenelles of sweet potato puree, equally placed in triangular form along the sauce. Place a slice of pickled Okra, to sit beside the portion of potato. To finish: place a cabbage roll in between each serving of potato and then top with the mushroom.