Yaya, water cabbage
By VicentaLakin
The cabbage (Steamed ChineseCabbageinSupremeSup) is a Sichuan dish that was created in the Qingmiya Palace and was later celebrated by Master Kawakawa Luo Guo, and became a fine piece of the national feast. Watered cabbage is made from large cabbage in the north, and is cooked with chicken, duck, ribs, etc., and with chicken broccoli, pork corsets. When they're made, they're fine, they're good, they're good, they're good, they're good. On 10 September 2018, “China food” was officially launched, and “Water cabbage” was rated as “China food” by the Sichuan Ten Classics. As he cooks, many people denigrate Kawakawa's “spicy and vulgar soil” and, in order to break the rumours, he paused and tried many times to create the best food in the "open water cabbage" line, returning it to a state of extreme complexity and simplitude. Since then, Huang has taken this recipe back to Sichuan and is widely known. In 1954, Master Kawakawa Luo Guo-Weng was transferred to Beijing as chef at the Beijing Hotel and was responsible for the national feast. He brought back to Beijing the cuisine technique of “water-cooked cabbage” and thus became a delicious meal at the top of the restaurant。
Recipe Recommendations
- Tuolaoya a
- Native old hen a
- scallops appropriate amount
- ham hooves appropriate amount
- beef appropriate amount
- Fine pork ribs appropriate amount
- pork tenderloin appropriate amount
- cabbage heart appropriate amount
- chicken breast meat appropriate amount
- Nongfu Spring Mineral Water appropriate amount
- refined salt a little
- cooking wine a little
- yellow wine a little
- ginger 2 tablets
- wolfberry fruit a little
- shallots 2 pieces
Steps for Yaya, water cabbage
1
Hens, ducks, ribs and hoofs are cut into small pieces and beef is cut large. A cool water is added to an hour ' s immersion (drink, yellow wine to a small extent) and its blood water is removed and again washed with clean cold water and dried up on the leaking spoon. Cleans up the pot, a ginger puddle round, a little salad oil in the pot, 90% oil in the boiler, two ginger hens, ducks, ribs, ham hoofs, beef, a little wine in the pot, a little yellow wine to color, a lot of life break, a little onions to be fed with mineral water and corsets, two onions to be served with a big fire, and water to be lifted slowly with a small spoon2
After removing the ginger and onions from the pot, then pouring the soup into the casserole with a small fire for five hours without adding a drop of water, it is important that the amount of water is kept under control, and that the amount of so-called water is not less than the amount of soup. The pig's spine and the chicken's chest are cut to pieces. When the high soup preparation time is completed, all the sifts and oils in the casserole are isolated. Pour the soup into another pot, burn it open, turn it into a small fire, mix it in two pieces, so that it spreads slowly, it floats, and it makes fresh meat out of a small spoon; then it burns the soup。3
The chicken cologne is divided twice and treated as the pig cortex; the soup is completely slaged and deoiled until it is fresh, clear as water, a little salt, two drops of wine, and the amount of salt is determined to be salty and saltless. Then the fire is shut down and filtered with gauze, which is the very foundation of the high-quality soup. Check the head of the cabbage and throw it away. The bellies or dolls are put into boiling water for 10 seconds, then the water is drawn out, the water is squeezed out, and a little hole is worn on them with toothpicks, which is not easy to find. It was finally fixed with a knife on a clean plate。4
A small casserole, which brings cabbage or dolls and sauerkrauts together, to the taste of a well-cooked plume, which is not easy to eat, and which, with a few, crushes the taste of soup and cabbage. It's almost as good as it seems. And by that time, a watery cabbage will be finished。