Sichuan traditional dishes. "Boiling water cabbage" was originally created by Huang Jinglin, a famous Sichuan cuisine chef, when he was in the imperial dining room of the Qing Palace. Later, Huang Jinglin brought this cooking method back to Sichuan and it became widely spread. More than 30 years ago, Luo Guorong, a master of Sichuan cuisine, was transferred to the Beijing Hotel to take charge of the kitchen. He also brought the cooking technique of "boiled cabbage" back to Beijing, and it became a delicacy at the high-end banquets of Beijing Hotel. "Boiling cabbage" is not easy to cook, and the key lies in the soup. , the soup should be strong and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water, with no trace of oily flowers, but when eaten in the mouth, it is fragrant and refreshing.

There are many legends about the "boiled cabbage" dish in Sichuan Restaurant. The most famous one is when Premier Zhou Enlai hosted a banquet for Japanese dignitaries. I thought the cabbage must be bland and tasteless, so I was reluctant to use my chopsticks. After Premier Zhou's repeated invitations, the female guest reluctantly scooped some soup with a small spoon. Unexpectedly, she was immediately stunned when she tasted it. While devouring it, she did not forget to ask the Prime Minister: Why can cabbage boiled in white water be so delicious?

Basic ingredients

10 kilograms of Chinese cabbage, 2500 grams of old hens, 15 grams of salt, 15 grams of MSG, 10 grams of cooking wine, a little pepper, 50 grams of green onions, and 5 grams of ginger.

[Edit this paragraph] Preparation method

First of all, two pots and two fires are required to boil the soup.

For one pot of broth, the temperature under the pot is about 7 or 80°C The temperature is enough, put a mesh drain on the pot and keep it warm over low heat.

First choose a small cabbage, then remove the outer two layers, soak the cabbage roots in the prepared soup, and let Soften the outer stems. Then, gently peel off 4 or 5 pieces without cutting off the roots. Lay them flat on the drain, and repeatedly pierce the cabbage heart with a thin silver needle.

Then use a spoon to remove the stems. Pour the soup on the cabbage. When the soup is almost finished, change the pot and continue until the outermost stem is completely cooked and soft. Then you can put the cabbage in the serving container and slowly pour in the fresh stock.

[Edit this paragraph] Secret technique disclosed:

Strictly speaking, this dish should be called "Chinese cabbage in clear soup", named after "boiling water". Firstly, because the clear soup looks like water, and more of it is a gimmick. .

1. It is said to be cabbage. In fact, only the yellow tender heart in the middle of the Chinese cabbage is taken. The cabbage heart is the best when it is not fully cooked.

2. The so-called "boiling water" means putting old hens, old hens, hooves, ribs, scallops and other fresh products from Yunnan Xuanwei ham into boiling water pots respectively, remove the blood and impurities, and then wash them. clean, put them together into a soup pot, add enough water, ginger and green onions, bring to a boil and remove the foam, add cooking wine, switch to low heat to keep it slightly open but not boiling, and slowly simmer until the soup is delicious (at least 4 hours).

3. Beat the chicken breast into puree, use cold soup to stir the meat into soy milk, and pour it into the boiling soup. At this time, the soup will have a wonderful scene: soup. The impurities in the meat rush to adsorb on the minced meat and slowly form a ball. Pick up the ball after about 10 minutes and discard it. Repeat this 2-3 times until the soup is as clear as boiling water.

4. Made of slightly yellow "boiling water", put the cabbage hearts into boiling water to stop them from growing, then rinse them with water to cool them. After removing the fishy smell, put them into the "boiling water" and cook for 15 minutes, then remove them. Place the cabbage sum on the bottom of the soup basin, gently pour in "boiling water", and it's ready.