The key to the cooking of cabbage is the soup, which should be thick and clear, as clear as boiling water, so that the dish looks like a few cabbage hearts soaked in clear water, and a star of oil is not seen, but in the mouth, it is fragrant and refreshing, and it's very delicious.
Method: the cabbage heart cleaned and cut into 12 cm long, 2 cm wide strip, in a pot of boiling water, slightly hot, fished in cool water, cool control of water, placed in a soup bowl to be used; will be smashed into a fine puree of chicken breasts, with a warm chicken broth chicken puree unlocked; frying pan on the fire poured into the chicken broth with salt, cooking wine, monosodium glutamate, pepper to eat a good taste, half of the pureed chicken to be unlocked poured into the pot, with a handful of spoons to push the two to three times lightly, to float and float up, and then nephews and friends, the chicken puree to be unlocked, and the chicken puree to be unlocked, and then nephews and friends, and then nephews and friends. To be floating smear floating, and then nephew poured the other half of the chicken puree so that it floats, end away from the fire mouth, fish out the chicken puree slag and floating foam that is into the broth; the broth into the bowl of cabbage, on the cage drawer steaming for eight to ten minutes, take out can be eaten.
Features: light and delicious, fresh flavor is very beautiful.
Boiling pot of "boiling water", so troublesome, who has nothing to do at home to drum up this kind of food. But now with Meiji Fresh Chicken Powder, it's much easier to make.
1, cabbage heart cut into 4 petals, into the really boiling water pot of soup soft, fish out of the cool, put in a soup bowl;
2, 250 grams of boiling water, add 1 tablespoon of Meiji Fresh Chicken Powder, 1 tablespoon of salt, a little pepper seasoning, poured into a soup bowl, covered with plastic wrap, into the microwave oven on high for 1 minute, decanting the soup, put the cabbage into the soup sprinkled pot;
3, and then cook 250 grams of Add 1 tablespoon of chicken powder and pour it into the sprinkled pot.
The cabbage in boiling water is ready. The soup is as clear as water and the cabbage is fresh and tender. In all of China, there is nothing more popular than Sichuan cuisine. When it comes to Szechuan cuisine, there is no other way to represent the two flavors of hemp and spiciness in everyone's mind. Few people know that the highest state of Sichuan cuisine is a flavor of not numb and not spicy "open water cabbage".
The practice of the open water cabbage is very test, the most important is the soup. The most important thing is the soup, which is made of fat local chicken, Xuanwei ham from Yunnan Province, and the finest scallop (also known as dried scallop) simmered over low heat. The meatballs are made from lean pork and chicken breast, and the meatballs are adsorbed in the broth to remove all kinds of residue, and then discarded. Let the soup cool, skim off the oil lumps on the surface, and leave only the broth. Select the winter frost after the cabbage, take its heart, immersed in the just soaked in the soup, steamed through the water can be.
Made out of boiling water cabbage, soup clear and transparent, color yellow, cabbage was tender yellow with turquoise, the mouth is soft and fresh, with a little bit of cabbage unique sweetness, is indeed a dish in the best.
This flavor, the general Sichuan restaurant is also difficult to eat authentic. Will really point this dish, but also often some can eat and will eat the gourmets. Only they know the splendor in the bland appearance of this open water cabbage, the luxury in the low-key.
In fact, when I think about it, I think it's very much like our lives. Are the same raw materials, whether you are careful or rough, with what kind of cooking techniques, eat to the mouth is what kind of a flavor of "open water cabbage".