9 oz. minced pork
1 leafy head of Chinese cabbage
1 length fresh lotus root (optional)
1 tablespoon soya sauce
1 teaspoon salt
1/2 teaspoon gourmet powder
4 tablespoons tomato ketchup
1.1/2 tablespoons sugar
1 teaspoon cornstarch in 1 teaspoon water
2 tablespoons peanut oil
1 tablespoon minced scallion
2 teaspoons minced ginger root
1) Tear off carefully the leaves of the cabbage without damaging them. Parboil and cool.
Clean carrot and lotus-root, pare and cut into cubelets the size of peas. Have them also parboiled and then cooled in the air.
2) Break egg on minced pork and add soya sauce, salt (1/2 teaspoon), gourmet powder (1/4 teaspoon), minced scallion and ginger root, cubelets of carrot and lotus root, and cornstarch solution. Mix well.
Spread cabbage leaves and wipe them dry with a piece of clean cloth. Put some seasoned mince on one end of each leaf and roll it into a thumb-size roll. Cut the rolls into 2-inch lengths and arrange them in an aluminum pot.
3) Heat peanut oil in frying pan. When it is hot, add tamato sauce and stir-fry over a low flame until the oil becomes red. Pour in a cup of hot water, bring to a boil, and then add salt (1/2 teaspoon), sugar and gourmet powder (1/4 teaspoon). Pour this sauce in pot containing the cabbage rolls. Bring pot to a boil over high flame and then simmer with a low fire for about 15 minutes. Serve in a plate.