Boiled cabbage is a famous Sichuan dish. It was originally created by the famous Sichuan cuisine chef Huang when he was in the imperial dining hall of the Qing Palace. Later, it was carried forward by Luo, a master of Sichuan cuisine, and became a boutique at the state banquet. Boiled cabbage is made from the heart of Chinese cabbage in the north, cooked with chicken and duck ribs, seasoned with clear soup with chicken and minced pork, and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, rich in flavor and soup, but fragrant and refreshing, not oily or greasy.
1. What is boiled cabbage?
Boiling water is actually the clearest chicken soup. This soup should be put into a boiling pot with old hen, old duck, ham hooves, ribs, scallops and other ingredients, and then mixed with cooking wine, onion and garlic for at least 4 hours. Then chop the chicken breast until it is tender, and pour the fresh soup into the pot to absorb impurities. After repeated adsorption for two or three times, the chicken soup, which was slightly turbid in the pot, is as thorough and clear as boiling water at the moment, with rich and mellow fragrance, no oil or greasy, and refreshing. Cabbage, on the other hand, should use raw materials that are not ripe enough, only the tender heart with yellow color inside. After blanching, it should be cooled with clear water, and then used after the fishy smell is completely removed? Pour boiling water into chicken soup until it is cooked. Of course, the clear soup of scalded cabbage should be thrown away. Put the scalded cabbage into the bottom of the bowl and gently pour in the fresh chicken soup to make this dish.
Second, why is boiled cabbage abnormal?
Because this dish is extremely complicated! The first step: hang soup with chicken; Step 2: Wash the meat and bones of the chicken skeleton with flour and water, boil the water in the pot, put it in the pot, and remove blood stains; Step 3: clean the pot and start hanging soup, skimming off the floating foam and oil stains on the surface while hanging soup; Step 4: after boiling, turn to low heat and continue cooking for about an hour and a half, without salt and any seasoning; Step 5: beat the chicken breast into a paste with the back of the knife, but not too broken. This is the key to turn sugar into clear soup. Cut ginger slices and onion into sections, add water and stir well. Step 6: Cook the chicken with fire and stir it in one direction with a spoon. Repeat steps on both sides! The soup can be clear, and then it is best to pass it with fine gauze to effectively remove impurities and oily flowers on the surface; Step 7: Wash the baby cabbage, scald it in another pot, and add some sugar to remove the bitterness; Step 8: Put the scalded baby cabbage into the dish, and put the hung soup head into the drawer for steaming 15 minutes. Note that it is best to cover the soup bowl with a bowl that is not afraid of high temperature or plastic wrap. You can put some medlar in the soup with medlar and add some salt to taste!
Third, summarize.
Because this dish is too difficult to cook, it is seriously inconsistent with the fast-paced life of contemporary times and will only be served in some high-end restaurants.