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. Make ingredients

Xin. 500g Shaoxing wine ... 10g.

Monosodium glutamate ... 1 g Sichuan salt ... 2g.

Pepper ... 1g clear soup ...1500mg

production process

1. Trim the heart of Chinese cabbage, blanch it in boiling water until it is just broken (keep its true color), immediately take it out and cool it in cold boiling water, then take it out, trim it with a knife, put it in a soup bowl, add 250g of Shaoxing wine, monosodium glutamate, pepper, Sichuan salt and clear soup, put it in a cage, steam it over high fire for 2 minutes, and take it out.

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.

Production key

1. There should be more water and more fire in pickled vegetables. Rinse thoroughly after blanching to keep the fresh color of the dishes.

Clear soup is one of the high-grade soups commonly used in Sichuan cuisine. Due to the different requirements of dishes, the color, taste and quality of clear soup are not the same. Its quality is divided into general and special, and its color and taste are different. The user of "boiled cabbage" is a special clear soup with elegant color and delicious taste. To make high-grade broth, old hens and ducks are used as raw materials, pork ribs, bonzi bones and fresh pork are each1250g, chicken breast is150g, and onions, ginger, Shaoxing wine and Sichuan salt are appropriately boiled. When making, first wash and cook chicken, duck, ribs and bonzi bones, and remove foam. Then put the mashed ginger, tied onion, Shaoxing wine and Sichuan salt into the pot at the same time to continue cooking. Pork lean meat and chicken breast are pounded into minced meat with the back of a knife. First, mix 150g lean pork with 250g clean water, and then pour them into the soup. When the minced meat floats, skim off the foam first, then scoop up the minced meat and knead it into three or four patties for later use. Then scoop all the cooked soup into a basket or can, pick up the remaining chicken and duck ribs, wash them with clear water and put them into the soup. Then put the meat pie, boil it on high fire, and move it to low fire to make the soup boil and not boil. At this time, the soup is as clear and delicious as Shao wine. If there is oil, the soup will be ready soon. Taste: fragrant

Difficulty: Small dishes (intermediate)

Time: 30-45 minutes

Category: popular dishes, home-cooked dishes, suitable for all ages.

Make ingredients

1 chicken rack, 1 ribs, one Chinese cabbage, 250g chicken breast, and a little onion and ginger.

production process

1, put the pig bones and the selected chicken rack into the pot, and bring it to a boil with strong fire, and bring the oil residue and dirt in the chicken rack and pig bones to a boil.

2. Then put the rinsed chicken rack and pig bones into a large pot and fill it with water.

3, because it is impossible to open the lid in the process of getting angry for a while and cooking soup for a while. Turn down the heat and cover the pot. Cook slowly without opening the lid 1 hour.

4. At this time, handle the chicken breast and chop the chicken breast into chicken paste with the back of a knife. If you use a blade, it will turn into meat. 5, authentic boiled cabbage only has the heart of the cabbage, which is too wasteful. Simply cut the cabbage into four pieces and stick some small eyes in the root of the cabbage with a toothpick.

6. Dig a spoonful of chicken puree, put it in the pot and stir it slowly in one direction.

7. Slowly, the oil and impurities will be wrapped in chicken oil ash and become a ball. At this time, wrap the colander with cloth and remove the chicken oil ash.

8. The colander is filled with cabbage, and the soup is poured on the cabbage with a spoon until the cabbage is cooked. Because if you put the cabbage directly in the pot, it will affect the taste of the cabbage, so that the cabbage will retain its fragrance when cooked. Raw materials of boiled cabbage:

Uttar dish 400 grams.

Seasoning for boiled cabbage:

Super clear soup 400g, salt 1g, pepper1g.

The practice of cooking cabbage:

Cutting and matching:

Choose Wuta cuisine with less tender tendons, cut off the old gang, take the heart and drain all the tendons, and wash. Put people in boiling water until they are cut off, scoop them up and cool them in cold boiling water (this will keep the leaves green): then scoop them up and straighten them, put them on a chopping board, trim them neatly with a knife, and put them in a soup bowl (or put Chinese cabbage in a pattern, such as a fan, etc.). ).

Cooking:

(1) Put the wok on the fire, pour the clear soup to boil, and add salt and pepper to cook it a little. When it tastes delicious, gently pour it into the soup bowl.

(2) Put the soup bowl into a steamer and steam it. Basic elements:

(1) When putting Chinese cabbage into the soup bowl, don't stack it too high or too tightly. Too high a soup can't drown Chinese cabbage, but it will turn yellow when steamed. Too tight will increase the steaming time.

(2) This dish can also be replaced by Huangmiao Chinese cabbage.

Features:

The "boiled water" in boiled cabbage is super clear soup, named after the soup is as clear as boiled water. This soup is clear, green, delicious and tender.