Soup cabbage

Belong to gourmet

Sichuan cuisine

Attribution type

Healthy menu

General characteristics

This dish is a pictographic dish of Sichuan cuisine. Broth is clear as water, just like fresh cabbage in boiling water. The broth is clear and delicious, and the cabbage is delicious.

Basic materials

Chinese cabbage 10 kg, old hen 2500g, salt15g, monosodium glutamate15g, cooking wine10g, a little pepper, 50g onion and 5g ginger.

Raw materials:

Methods: Chinese cabbage cut off the old gang and chose the tender heart. Cut the rhizome of Chinese cabbage into a cone, cut off the fascia at the top, cut a cross knife at the top of the cone, and rinse it clean. Boil a pot of boiling water, put the cabbage heart in, take it out and pour it with cold water, straighten out and cut off the excess leaves, divide it into 13.2 cm side dishes, and put it neatly in the soup pot. Take out the old hen's chicken breast and fry, slice them to remove fat, pound them into velvet with the back of a knife, put them in a small pot, add water, onion, ginger, cooking wine and pepper, and pour them out for later use. Put the rest of the old hen into aluminum pot, add water to boil, skim off the foam, turn the fire to a slight boil, and cook for about five or six hours. Pass the cooked soup, skim off the oil slick, cook the clear soup with the spilled chicken paste, pour the clear soup into the soup pot, and steam it thoroughly on the drawer.

Nutritional value:

Chinese cabbage-Chinese cabbage is flat, slightly cold and sweet. Every 100g of Chinese cabbage contains 4 1mg of calcium, 37mg of phosphorus, 0.5mg of iron, crude fiber, carotene, a small amount of protein, fat, sugar and vitamins.