Chestnut pickles

1

We'll burn the cabbage in pieces。

2

A small amount of oil is put in the pot and the onions are blown with little fire。

3

Then get the onions out。

4

The soup is boiled with chicken soup and a few drops of wine。

5

And a little bit salty。

6

There's a little pepper powder, white sugar and smelt in the pot, so the soup tastes better。

7

The soup tastes better and the cabbage and croquettes are soft。

8

It is then made of water and dust, and when the juice is pasted, the plate is released。

9

Chestnut pickles are ready, very simple。

Characteristics of this dish: beautiful color, soft and tender cabbage, sweet and fragrant chestnuts, fresh and delicious soup, simple to make, and rich in nutrition. Friendly Tips; 1. Choose the inner heart of the cabbage which is crisp and tender, and cut both the stems and leaves lengthwise into neat strips. 2. When boiling chestnuts, use high heat until they are just cooked through, then let them cool slightly before peeling to remove the meat. 3. The cabbage should be braised until soft and tender; high-quality stock is essential. 4. Preparation method for clear chicken soup (stock); Ingredient List: 1 old hen, 10g dried scallops, 2 slices (25g) of Jinhua ham, 1 fresh pig front trotter, 150g lean beef mince, 200g chicken breast mince, 2 slices (20g) of old ginger, 15g Huadiao wine, appropriate amount of clear water. Production Method; (1) Wash the old hen and soak it in clear water for two hours, then rinse it clean again and place it in a pot. Add the dried scallops, ham slices, pig trotter, and old ginger. Drip in a few drops of Huadiao wine. Finally, add five to six times the amount of water, bring to a boil, and skim off the floating foam. Then switch to low heat to keep the soup at around 95 degrees (a state of near-boiling), and simmer for 2-3 hours. (2) After the soup is cooked, remove all the solid ingredients inside, and filter the residue with a fine sieve for later use. Finely chop the beef mince several times with a knife to turn it into a paste, then add an equal amount of water and stir into a paste. Do the same for the chicken mince separately, adding water and stirring into a paste for later use. (3) Bring the filtered clear chicken soup to a boil again, pour in the beef paste, and when the meat floats up, scoop it out with a strainer and discard. Then bring the soup to a boil again, pour in the chicken paste, let it float up, and scoop it out. At this point, impurities in the soup will rise with the meat paste, resulting in a clear, transparent state with a faint pale tea color; the clear chicken stock is ready. This soup can be used to make any high-end dishes. The above is the basic method for clarifying stock; it appears complex but is actually quite simple. The key is to control the heat. The soup must never be brought to a rolling boil. When finally using the beef and chicken paste to clarify the stock, do not let it boil vigorously either; medium heat is sufficient. (Note; If using two or more chickens to make the soup, you can choose the pig's front elbow to cook together. If there is less soup, pig trotters can be used as a substitute. The ideal yield ratio is two pounds of soup for every pound of ingredients. The removed ingredients can also be boiled again with boiling water to make a concentrated soup, known as "second stock," which can be used for stir-frying or making casserole dishes, etc.) "Chestnut Braised Cabbage," this seasonal winter dish by Big Wok Spoon, is now complete, for friends' reference!