Sichuan cuisine is famous for its spicy taste, among which hot pot is popular all over the country, and Mapo tofu is also famous all over the world, but there is an odd number, that is boiled cabbage.
It is said that when Premier Zhou invited Japanese guests to a state banquet, the guests thought that boiled cabbage was insipid and didn't move chopsticks. On the recommendation of Premier Zhou, they ate it in vain and asked in surprise why boiled cabbage could be so delicious.
The history of boiled cabbage originated from the creation of Sichuan cuisine chef Huang Jinglin, who was appreciated by Cixi. In the work of the imperial kitchen, some people criticized Sichuan cuisine as spicy and rustic. In order to prove Sichuan cuisine, Huang Jinglin thought hard and tried constantly, and finally made a dish that reached the ultimate in complexity and simplicity, sweeping away grievances for Sichuan cuisine.
1954, when Luo Guorong, a master of Sichuan cuisine, served as the chef of Beijing Hotel, he introduced boiled cabbage to the state banquet, thus becoming a dish that must exist in a high-end banquet.
After all, where is this boiled cabbage delicious? People who know how to eat it must know at a glance that the core of this boiled cabbage is the soup head. A good soup head can make all kinds of ingredients glow with different magic.
It's boiled water, but in fact, old hen, old duck, pork ribs, scallops, ham and other ingredients are put into the pot and boiled for several hours, which is called a Buddha jumping wall. Finally, the chopped chicken breast is put into the soup to absorb impurities. Finally, the soup is clear as water, fragrant and fragrant, and the entrance is smooth and thick. Then choose the tender heart of tender Chinese cabbage, blanch it in hot water, pour the broth on it, and plate it.
This dish looks bland, but it tastes light, refreshing and delicious, which is especially suitable for us who eat too much oil and greasy in modern times.