Sichuan cuisine has a seemingly ordinary "superb": cabbage in soup.

This dish is one of the noblest ways to prepare cabbage, and has been served at state banquets.

Cabbage, because of its insipid nature, is capable of combining many delicious flavors - just as an open-minded person tends to learn more - and it is the cabbage in soup that brings this nature of cabbage to its fullest potential.

Methods:

Raw materials: 1 cabbage heart, 1 bowl of chicken broth (can be properly flavored, after making the whole dish, can be used to make purple cabbage chicken soup) salt, a little cooking wine.

Practice:

1. cabbage heart shaved, trimmed rows of OK, mainly beautiful.

2. Then boil a pot of water, put the cabbage into it to blanch, mainly to see the color turns green, you can pick up, and then put into a cool pot of water to soak and cool.

3. Then cool the heart of the vegetable take out, sprinkle some salt, put into the bowl of chicken soup, I have been here to the flavor of the chicken soup a little thicker, mainly for fear that the flavor will fade, and then put into the pot of water steam, about 3 minutes or so.

4. After steaming, take out the vegetables, arrange the plate, and then boil the remaining chicken broth again, and then pour it over the cabbage.

5. This time if you want to plate, I cut some chili pepper rings, put on top, and then drizzle some hot chicken broth and then on top of it, oh, out to eat will be some spicy flavor, but will not be very strong, because just drizzle, not steamed.

6. The last remaining chicken broth can be used to roll purple cabbage and egg soup.