"Gai Cai" is a variant of mustard. The "covered vegetables" currently grown and eaten in the north are introduced from Guangdong Province of my country. It was first produced in Sugarcane Town in Minhou County, Fujian Province. The scenery here is beautiful around mountains and rivers. Under the nourishment of the Minjiang River, the mother river in Fujian, the area along the river is the most abundant. The planting of "covered vegetables" is also a long history. <br />The stems and leaves of "Gai Cai" are crisp and tender, have a fragrant taste, and are rich in protein, vitamins and minerals. Add the leaf stalks to the chicken soup and cook them together. The taste is very delicious. You can also stir-fry, salad, hot pot, etc. <br />Today, we use "covered vegetable stalks" to make dishes. The ingredients are "dried scallops and pine", so it is called "fried covered vegetable stalks with dried scallops and pine". The production method is simple and delicious. The specific production is as follows;
"Stewed chicken breast with dried scallops" is only known as its name. Many people will mistake it for a dish similar to stewed meat slices, stewed meat segments, and stewed kidney flowers. In the practice, only the raw materials used are different. I have also eaten it in many places. The dish known as the palace's "chicken breast" was actually served on the table and found it was a plate of "fried chicken slices" with some sauce added to it. The soup inside was just a little too much. The store's publicity was under the guise of court dishes or official dishes. <br />In fact, this is not the case at all. According to my understanding and textual research, I have consulted experts who have studied palace cuisine and future generations of palace chefs who have cooked this dish. These people are also old masters in their twenties. They just laughed it off after listening to my narration. In order to correct my layman's ideas, the master also personally cooked the kitchen, so that I had the honor to taste this dish and witnessed the whole process of his making this dish. <br />In fact, this soup-like dish tastes very delicious. I drank a big bowl that time, haha! This is really different from the so-called "chicken breast" promoted and produced in some shops under the guise of palace cuisine and official cuisine. The discrepancy is too big! <br />It is said that in her later years, Empress Dowager Cixi liked to eat light and delicious dishes most, and "Stewed Chicken Breast" was one of her favorite soups. The reason why it is called "Flowing Chicken Breast" is entirely the name given by the master of the imperial kitchen. This dish has a wide range of soup and is also made by thickening. It's just that it uses raw materials such as chicken soup and minced chicken, which are carefully researched and carefully prepared by the masters. In fact, the method is very simple, just showing a little skill in raw material processing! Today, I tried making this soup. I used some scallops, so it was called "Steamed Chicken Dried Scallop". Regardless of whether our production is good or bad, the focus is on the display in the link. The specific practices are as follows;
There are many famous grilled vegetables in Beijing and Jiaodong, such as grilled shark fin, grilled sea cucumber, grilled fish maw, grilled swallow cabbage, grilled abalone, and so on. Of course, these are high-end dishes, and making them at home is not practical for most people! <br /><br />There are many ways to grill vegetables, including pot steak, steaming steak and roasting steak. Although the methods are different, they are much the same. The requirements are, first of all, to use the soup well, and secondly, the dishes are beautiful and tidy. Because these dishes are all the big dishes or even the first dishes at the banquet, they must give people a feeling of pressing the table. <br /><br />Among the grilled vegetables, there are also many mid-to-low-end dishes. For example, grilling white meat, grilling fish belly, grilling meat strips, grilling duck strips, grilling cabbage with chestnuts, etc. Today, what I am making for my friends is "Grilled Beijing White", which is also called Chinese cabbage, haha! Because in the past, Beijing's cabbage was very famous, with a green skin and a white and yellow heart on the inside. It tasted crisp, sweet and was quite nutritious. It was the main dish for Beijingers in winter. Only in the past two to three decades, due to the rapid development of Beijing's urban construction, 70% of vegetable farmers have long stopped growing vegetables. Most of the Chinese cabbage on the market is supplied by Hebei and Jiaodong. <br /><br />Beijing cabbage is also known as "Beijing White". Today, this dish uses scallops, so it is called "Grilled Beijing White with scallops". The specific procedures are as follows;
