There is a kind of cabbage called rotten paste. If you like it, please click the following button and go to my food official account to view more food articles!

It's strange that every time I attend various banquets, there are many high-end dishes, but the most outstanding ones in the end are often the ones that look the least impressive.

For example, that day at Laozhenyuan by Taihu Lake, I ate a dish of mushy cabbage. It was soft, glutinous, plump, and fragrant. It was comparable to the eggplant in Dream of Red Mansions. It was definitely a model of fine cooking.

Everyone says, how can cabbage be made so delicious?

Of course, just eating it is not enough. Everyone asked Master Zhang Ziping, the master of Subang cuisine at the table.

Master Zhang said that rotten cabbage is basically the famous dish of Suzhou Songhelou, or "roan paste" for short.

Despite its inconspicuous name, its reputation is so great!

The guests from Shanghai specially took the train to eat, and after eating, they would take a portion back to honor the elderly at home.

There were no plastic packing boxes at that time, and yellow basket heads were used.

What is a yellow basket head?

It was an old-fashioned packing box, made of bamboo strips, with a layer of lotus leaves inside.

No soup leakage?

Absolutely no spills or leaks, this is the unique skill of Subang cuisine!

The mushy cabbage produced by Lao Zhenyuan Zhang Ziping, a master of Chinese cooking, one of the ten masters of Subang cuisine, deputy secretary-general of the Suzhou Culinary Association, former chef of Suzhou Hotel, and the third generation inheritor of the intangible cultural heritage of Subang cuisine

.

The picture shows Master Zhang telling the story of how to make mashed cabbage with great emotion and without reservation.

This opportunity is rare, Aunt Jin is concentrating on learning from her master...? Cherish every opportunity to listen, and strive to make all the unforgettable side dishes that I have eaten become my own!

Add salt, rice wine and cornstarch to the shredded pork. ?Follow Master Zhang's instructions?

Separately from the vegetable stalks and cut into shreds? The vegetable stalks should be cut vertically along the strands. Add salad oil to the pot. Add the shredded pork and stir-fry until it changes color. Then add the vegetable stalks. Continue to stir-fry until the vegetable stalks become soft. Pull them to all sides. Leave the meat in the middle.

Make a space? Put the cabbage leaves in this space? Stir-fry until soft? Add water to cover the cabbage.

The proper way is to add stock and simmer over low heat for more than an hour and a half.

Master Zhang has some cautions at this point: The work done on the coal stove is very important. If the paste is burnt, the dog will not eat it!

? An hour later? Open the pot and see if the cabbage looks a bit "mushy"? I am impatient and can't wait? At this time, the most critical condiment, lard, is missing? I just added salt and chicken essence? Thicken the gravy and sprinkle with pepper.

Fan? There is a kind of cabbage called rotten paste. Although it is not comparable to Laozhenyuan, the finished dish still has surprises.

The shredded pork is surprisingly tender after being slow-cooked for a long time, and the cabbage is even more delicious, with no residue in the mouth.

As expected, it was a mess, so there was basically no need to chew it.

If it is moistened by lard and fat, it will definitely taste fatter and glutinous if it is cooked longer.