Why is cabbage expensive? ? The mystery and essence of "Chinese cabbage" is that clear soup is like boiling water. In fact, boiled cabbage is not real boiled water, but processed chicken soup. Chicken soup is made of old hen, old duck, ham hooves, ribs and scallops. Add cooking wine, onion, garlic and other condiments and cook for at least 4 hours. Then chop the chicken breast into minced meat, add the soup, stir it into paste, and then pour it into the pot to absorb the foam and impurities in the soup. After repeated adsorption for two or three times, the originally turbid chicken soup in the pot will become clear as boiling water, with mellow and not greasy aroma and incomparable delicacy. Cabbage should be the most tender. Only the tender heart of each cabbage should be used. Blanch the cabbage in hot water for a while, then take it out quickly and put it in a cold water basin. The heart is hot. Then put the cabbage in a bowl, add fresh chicken soup, and "boiled cabbage" is ready. This dish looks like clear soup, with little water and no oil star, but it smells delicious. Fresh and tender entrance is better than delicious food.
It is said that the origin of boiled cabbage has been handed down. When Huang was a chef, many people dismissed Sichuan cuisine as "spicy and vulgar". ? "Chinese cabbage" is the best dish, which brings extreme complexity and simplicity into the realm of transformation and sweeps away the grievances accumulated in Sichuan cuisine for a hundred years. Later, Huang brought this formula back to Sichuan and it was widely circulated. After 1954, Luo, the master of Sichuan cuisine, was transferred to Beijing as the head chef of Beijing Hotel, in charge of the state banquet. He brought the cooking skill of "boiled cabbage" back to Beijing, and it became a delicious food at a high place. ? -End the banquet at Beijing Restaurant.