Boiled cabbage: It is not boiled cabbage, it is named because the soup is as clear as water. It is a famous fine Kung Fu dish in Sichuan cuisine. Only a few high-end restaurants can cook this dish well. Only a chef can make it. The specialty of this dish is to make a high-grade clear soup that is as clear as boiling water. The soup needs to be carefully simmered over low heat with many ingredients such as whole chicken, whole duck, ribs, and ham, and then minced chicken and pork are used repeatedly. "Sweeping" removes the oil, which takes time and effort. The clear and fresh soup is rich in flavor but not greasy, and the cabbage is fresh but not light. The essence of Sichuan cuisine is outstanding. The finished product is fresh and refreshing, the aroma is fragrant, and the food is tender and fragrant. (Chengdu)
Original "boiled cabbage". It was created by Huang Jinglin, a famous Sichuan cuisine chef, when he was working in the imperial kitchen of the Qing Dynasty. Later, Huang Jinglin brought this cooking method to Sichuan and it became widely known. More than 30 years ago, Sichuan cuisine master Luo Guorong was transferred to the Beijing Hotel to cook, and he also brought the "boiled cabbage" cooking technique. After returning to Beijing, it became a delicacy at high-end banquets in Beijing hotels. Cooking "boiled cabbage" is not easy. The key lies in the soup. The soup should be strong and clear, as clear as boiling water. At first glance, the finished dish looks like a few plants soaked in clear water. There is no trace of oil in the cabbage heart, but when you eat it, it is refreshing and delicious.
Ingredients: pure cabbage heart, chicken breast, chicken soup, refined salt, pepper noodles, cooking wine, MSG. .
Preparation method: Wash the cabbage hearts and cut them into 12 cm long and 2 cm wide strips, blanch them in a pot of boiling water, drain them into cold water to remove the moisture, and place them on the Set aside in a soup bowl; smash the chicken breast into fine puree, use warm chicken soup to untie the chicken puree; put the wok on the fire, pour in the chicken soup, add refined salt, cooking wine, MSG, and pepper noodles to taste delicious. Pour half of the chicken puree into the pot, push it gently two to three times with a spoon, wait until the float floats, then pour the other half of the chicken puree to make it float, take it away from the fire, remove the chicken puree residue and foam, and serve. Clear soup: Pour the clear soup into a cabbage bowl, steam it for eight to ten minutes, take it out and eat it.
Features: light and delicious, with delicious flavor.