Boiled cabbage is a famous Sichuan dish. Boiled cabbage is made from the heart of northern Chinese cabbage, cooked with chicken, duck and ribs, seasoned with clear broth with minced chicken and pork, and finally poured with some chicken oil. After the dish is finished, it is fresh and elegant, with strong fragrance and strong soup taste, but it is fragrant and refreshing, not oily or greasy.
Production method
Method 1
Ingredients
11 kg of Chinese cabbage (each tree only uses the tender part of the cabbage), 2,511 g of old hen, 211 g of ham hooves, 511 g of ribs, 311 g of scallops, 711 g of peeled and lean chicken breast, 311 g of all-lean pork, 11 g of salt and 11 g of cooking wine.
Step
1. Cook the clear water broth first. Will the old hen? Ok, wash it; Soak scallops well, blanch them in different boiling water pots with washed ham hooves and ribs, remove blood and impurities, take them out and wash them, put them together in a big soup pot, add water, ginger and onion, add cooking wine after boiling, and simmer for 3 hours on low heat.
2. At the same time, chop the chicken breast and lean pork into pieces, and add appropriate amount of water to make porridge for later use.
3. After the soup is boiled for 3 hours, use a sieve to separate all the soup residue and oil slick. Pour the broth into another pot, bring to a boil, add the minced pork, stir well, turn to low heat, wait for it to disperse slowly and the minced pork floats, and fish out the minced pork with a small colander; Then boil the soup again, divide the chicken into two parts, and treat it as pork; Finally, thoroughly remove the residue and oil from the clear soup. When the soup is fresh and Ming Che is like water, season it with salt for later use.
4. Divide the soup into two pots. Choose the tender cabbage heart, put it into a pot of stock, burn it until it is seven-cooked, rinse it with clear water, repeatedly puncture it with a fine silver needle, put it in a colander, and pour it down from the top with the original stock until the cabbage heart is cooked.
5. put the Chinese cabbage on the bottom of the bowl, boil another pot of stock and scoop it into the bowl.
ingredients
Chinese cabbage, chicken soup, medlar, chives and salt.
Step
1. Wash the Chinese cabbage.
2. Prepare ingredients such as Lycium barbarum and chives to make broth.
3. blanch with boiling water, cool with cold water, and remove water. Blanch with boiling water, cool with cold water, and remove water.
4. put them into a soup bowl, pour in chicken soup, sprinkle with medlar and steam in a pressure cooker for 5 to 6 minutes.
5. Take the pan, sprinkle with chopped green onion and get ready to eat.
Method 3
Ingredients
11 kg of Chinese cabbage, 2,511 g of old hen, 15 g of salt, 15 g of monosodium glutamate, 11 g of cooking wine, a little pepper, 51 g of onion and 5 g of ginger.
Steps
1. It takes two pots and two fires to boil soup. A pot of broth, the temperature in the pot is about seventy or eighty degrees; Put a net leak on a pot and keep it warm with slow fire.
2. Select a small Chinese cabbage, then remove the outer two layers, soak the cabbage roots in the prepared soup to soften the outer stems, then gently peel off 4 or 5 pieces, keep the roots unbroken, put them flat on the net, and repeatedly puncture the Chinese cabbage with a fine silver needle.
3. pour the soup on the cabbage with a spoon, while the soup is almost finished, change the pot and continue until the outermost stalk is completely cooked and soft, then put the cabbage in the serving container and slowly pour in the fresh broth.
Method 4
Ingredients
Chinese cabbage, free-range old hen, pig's trotters, pig bones, yellow wine, salt, chicken essence, ginger, shallots and white pepper.
Step
1. Make soup first: remove the boiling water from the old hen and wash it; remove the water from the pig's trotters and bones in cold water and wash them; put them in a pot, add water, yellow wine and onion ginger, boil them with strong fire, skim off the floating foam, and cook them with low fire for about 3 hours; Chop lean pork and chicken breast, add yellow wine and a little water and mix well; After the soup is boiled, take out the old hen, pig's trotters and pig bones, put the minced pork and chicken into the soup and stir it with a spoon. At this time, it is medium fire. When the pork and chicken float with the foam, clean it with the spoon, then turn off the fire and filter it with gauze, which is the high-grade clear soup.
2. put the cabbage heart into boiling water, rinse it with cold boiling water, take it out, put it on a clean chopping board, trim it with a knife, and put it into a soup bowl.
3. Place the casserole on high fire, add the clear soup, add yellow wine, white pepper and salt, boil it, skim the floating foam, pour it into the soup bowl with cabbage heart, steam it for half an hour, and add chicken essence when taking it out.