Boiled cabbage is the representative dish of which region? How to make it? Boiled cabbage is a famous dish in Sichuan. It is made of fresh and smooth cabbage heart cooked in the best clear soup. The "boiled water" for cooking cabbage is actually clear soup. The taste is mellow but not greasy, and the color is clear but not light. Much like clear water, hence the name.

Cooked cabbage is made of cabbage heart in the north. It is made of chicken, duck and ribs. It is seasoned with clear soup, chicken and pork. Finally, when pouring the soup, pour some chicken oil into the soup. After cooking, the dishes are fresh and elegant, with rich and mellow taste. This soup is very thick, not greasy, but very refreshing.

The preparation method and components are as follows

Ingredients: half an old hen, ribs, scallops, proper amount of medlar, Chinese cabbage seasoning: cooking wine, refined salt, onion, ginger and white pepper.

Manufacturing technology: 1. Wash chicken, ribs and scallops, put them in a pot, cook them, take them out and drain them.

2. Wash away impurities with warm water. 3. Add enough water into the pot, put the old hen, pig bones, scallops, ginger and onions together, and add a proper amount of cooking wine; Bring the fire to a boil, skim off the foam, and then turn to a low heat to make the noodles slightly open. (If the temperature is too high, it will be boiled into white milk soup; If the temperature is too low, the umami flavor is not strong. )

4- Cut the chicken breast into minced meat, soak it in onion Jiang Shui for a while, and then wrap it in gauze.

5. Take the soup, put the diced chicken into the clear soup, heat it, and stir fry over high fire. 6. After the turbid suspended matter in the soup is absorbed by the chicken horn, take out the chicken horn. 7. Filter out the impurities in the clear soup. Pour it into the pot again, put the minced chicken into the clear soup, and continue to heat and stir.

8. After filtering impurities for three times, take out the clear soup and let it stand for a while to precipitate. 9. Clear soup can be separated slowly. 10, cut the heart of the yellow cabbage and soak the medlar in the clear soup. 1 1. Blanch it in boiling water until it is just broken (keep its original color), immediately move it into cold boiling water to cool it, and then drain it. Trim the cabbage heart neatly with a knife, put it in a soup bowl, add wine, salt and pepper, scoop it into the clear soup, and decorate it with medlar.

12, put in a steamer, steam for 2 minutes on high fire, take out, pour out the soup, and use the clear soup again. After the broth is boiled, skim off the foam and gently pour it into a bowl filled with cabbage.