There is a seemingly ordinary "best" in Sichuan cuisine: soup.

This dish is one of the noblest practices of Chinese cabbage, and it was also given a state banquet.

Chinese cabbage, because of its tasteless taste, can combine many delicious flavors-just as an open-minded person can often learn more knowledge-and bring this Chinese cabbage nature to the extreme, including soup dishes.

Exercise:

Ingredients: cabbage heart 1, clear soup 1 soup bowl (which can be moderately light and can be used to make laver chicken soup after eating the whole dish), salt and a little cooking wine.

Exercise:

1. Cut the cabbage heart and trim the lines, mainly for beauty.

2. Then boil a pot of water, put the cabbage in it and blanch it. The main reason is that when the color turns green, you can pick it up and put it in a cold water basin to cool it.

3. Then take out the cold cabbage, sprinkle some salt and put it in the bowl of chicken soup. I made the chicken soup a little thicker here, mainly because I was afraid that it would fade at the back, and then steamed it in a pot for about 3 minutes.

4. after steaming, clip out the dishes, set the plate, cook the remaining chicken soup again, and then pour it on the cabbage.

If I want to set the plate at this time, I will cut some Chili rings and put them on it, and then pour some hot chicken soup. Hehe, it will be a little spicy when I eat it, but it won't be very strong, because it is just poured, not steamed.

6. Finally, chicken soup can be used to roll seaweed and egg soup.