Famous traditional Sichuan dishes. "Boiled Cabbage" was originally created by famous Sichuan chef Huang Jinglin when he was in the Imperial Dining Room of the Qing Dynasty. Later, Huang Jinglin brought this dish back to Sichuan and widely circulated it.
The cabbage is not cooked, but hot. Use a large spoon to scoop the warm hot soup and pour the cabbage repeatedly until the outermost layer of vegetable stems is completely cooked and soft, then place the cabbage into the soup basin, and then slowly scoop in the hot soup. Looking over at this time, four or five unfurled leaves set off the heart of a large water lily in the middle. The stems and leaves are as new as ever, without any trace of boiling and scalding, like a fresh cabbage; and that basin of clear soup has no oil stars or color.
boiled cabbage
Recipe Recommendations
Steps for boiled cabbage
1
First wash the chicken, pork ribs, and scallops, put them into a pan to boil, remove and drain.
2
Wash impurities with warm water.
3
Add enough water to the pan, add the old hen, pork bones, scallops, ginger pieces, and spring onions slightly scattered, add in a suitable amount of cooking wine; boil over high heat to remove floating foam, change to low heat to keep the soup noodles slightly open. (If the heat is too high, it will turn into white milk soup; if the heat is too low, the flavor will not be strong)
4
Chop the chicken breast into minced meat, soak in onion and ginger water for a while, and wrap it with gauze.
5
Pick up the soup, put the chicken minced into the clear soup, and heat and stir.
6
After the turbid suspended matter in the soup is absorbed by the minced chicken, take out the minced chicken.
7
Filter the broth to remove impurities.
8
Pour into the pan again, add the chicken minced into the clear soup, and continue to heat and stir.
9
After filtering the impurities three times, take out the clear soup and let it sit for a while to precipitate.
10
Slowly separate out the clear soup.
11
Trim the hearts of the yellow cabbage seedlings neatly, and soak the wolfberry in clear soup.
12
Blanch in boiling water until it has just broken (maintain the original color), immediately remove it in cold boiling water to cool, then remove it and drain it.
13
Trim the cabbage heart neatly with a knife, straighten it out and place it in a soup bowl, add cooking wine, salt, and pepper, scoop in the clear soup, and garnish with wolfberry.
14
Put on a steamer, steam over high heat for 2 minutes, remove, decant the soup, and use the clear soup again.
15
After the broth is boiled, skim off the foam and gently pour into a bowl with the heart of vegetables.
16
Characteristics of this dish: Fresh and elegant, with a strong aroma.boiled cabbage Make Tips
1. To make this soup dish, you can choose either baby cabbage or cabbage. 2. It can be eaten by the general population.