What is the practice of cooking cabbage? Although boiled cabbage literally means boiled water, it is actually made of clear soup. Cabbage is a good choice, but this clear soup is really bad to cook. The unique taste of boiled cabbage is "fresh". Let's take a look at the detailed steps.
Exercise 1
Make ingredients
Chinese cabbage 10 kg, old hen 2500g, salt15g, monosodium glutamate15g, cooking wine10g, a little pepper, 50g onion and 5g ginger.
production process
1, it takes two pots and two fires to make soup. A pot of broth, the temperature in the pot is about seventy or eighty degrees; Put a net leak on the pot and keep it warm with slow fire.
2. Select a 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 to keep the roots from breaking, put them flat on the net, and repeatedly puncture the cabbage with a fine silver needle.
3. Pour the soup on the cabbage with a spoon. When the soup is almost finished, change the pot and continue until the outermost stalk is completely soft. You can put the cabbage in a container and then slowly pour in the fresh broth.
Exercise 2
Make ingredients
Xin. 500g Shaoxing wine ... 10g.
Monosodium glutamate ... 1 g Sichuan salt ... 2g.
Pepper ... 1g clear soup ...1500mg
production process
1. Trim the cabbage heart in Huang Yang, blanch it in boiling water until it just breaks (keep its original color), immediately remove it and cool it in cold boiling water, then remove it, trim it with a knife, put it in a soup bowl, and add Shaoxing wine, monosodium glutamate, pepper, Sichuan salt and clear soup.
250 grams, put in a cage, steam for 2 minutes on high fire, take out, decant the soup, and then use 250 grams of clear soup.
2. Put the wok on the fire, add the clear soup to boil, skim off the floating foam, and gently pour it into the bowl of cabbage.
Tip: calories: 15 kcal, protein: 1.5g, fat: 0.3g, carbohydrate: 1.6g, calcium: 90mg, iron: 1.9mg, phosphorus: 36mg, potassium:/. Selenium: 1. 17 μ g, vitamin A: 280 μ g, vitamin C: 28 mg, carotene: 1.68 mg, folic acid: 1 17 μ g, dietary fiber:1.
After reading the article, do you understand how to cook cabbage? This paper introduces two methods of making boiled cabbage, hoping to help you. When cooking this dish, you must pay attention to the fact that the blanched cabbage heart must be full of water, the fire must be strong, and it must be thoroughly cooled after blanching to keep the fresh color of the dish.