Boiled cabbage, a classic Sichuan dish, is also a very eye-catching dish at the state banquet. It shows simple and ordinary people, but it bears rich and heavy connotations. This lightness is not pale, but the real mellow taste after washing lead. This lightness is not poverty and emptiness, but the simple wind after prosperity. This is a description of boiled cabbage. It seems impossible to be a simple dish, but it is actually very difficult. First of all, the choice of Chinese cabbage is extremely important. It is necessary to choose cabbage in northeast Sichuan. Now it can be replaced by a high-grade doll dish, but the color of the doll dish is yellow, not as green and white as cabbage. Secondly, it is also important to cook clear soup for more than ten hours. The name of boiled water is clear soup. Now let me tell you the recipe of this dish. I hope it helps you. Thank you.

Proportion of raw materials; 750 grams of cabbage (be careful in the middle, because it is the most tender and delicious, and you can use doll cabbage at home); Salt 4g, pepper 1g, clear soup 850g (clear soup is chicken soup), cooking wine 2g.

Production method; The first step; Trim the Chinese cabbage with a knife, cut it in half, rinse it with clean water, put it in a pot and boil it with fire and water, then take out the cabbage until it is 80% ripe, rinse it with clean water (remember to let the Chinese cabbage cool thoroughly, then put it neatly in a steaming bowl, then sprinkle 0.5g pepper, 3g cooking wine, 2g salt and 100g clear soup on the surface, and steam it with a steamer.

The second step; Add 600 grams of clear soup to the wok, add Chili noodles, cooking wine and salt to taste, and then boil over medium heat. At this time, take out the steaming bowl, pour out the clear soup in the steaming bowl, and then pour the clear soup evenly on the cabbage. Remember to get wet. Make necessities; When the cabbage is cooked, the fire must be strong, and it can only be boiled when it is eight ripe. When steaming cabbage, be sure to steam it thoroughly. Finally, the finished soup is clear as water, and the cabbage is delicious.

It is said that boiled cabbage was created by Huang, a famous chef of Sichuan cuisine in Qing Dynasty, at the Royal Hotel, and was appreciated by Cixi. When Huang was a chef, many people belittled Sichuan cuisine as "only spicy but not vulgar". In order to refute and prove rumors, he thought for a long time and tried hundreds of times, and finally created the best dish "boiled cabbage", which brought extreme complexity and minimalism to the transformation and swept away the grievances of Sichuan cuisine for centuries. Later, Huang brought this dish back to Sichuan and spread it widely, so we can eat such delicious food today.