Rumor has it that the dish was created by Huang Jinglin, a famous Szechuan chef who was appreciated by Cixi, in the imperial kitchen of the Qing Dynasty.

When Huang Jinglin was a cook, many people derided Sichuan cuisine "only spicy, vulgarity," in order to break the rumor that the evidence, he meditated for many hours and after a hundred attempts, and finally pioneered the creation of the "open water cabbage" this dish in the very best, the extreme complexity and simplicity to the realm of the Sichuan cuisine to sweep away the grievances of the centuries of pent-up frustration.

Later, Huang Jinglin brought this dish back to Sichuan, widely spread. 1954, Sichuan cuisine master Luo Guorong transferred to Beijing, Beijing Hotel chef, responsible for the work of the State Banquet. He brought back to Beijing the cooking technique of "Boiling Water Cabbage", which became a delicacy in the high-class banquet of Beijing Hotel. Practice a food

Cabbage 10 kilograms (each with only the most tender part of the heart), 2500 grams of hen, 200 grams of ham hooves, 500 grams of pork ribs, 300 grams of dried scallops, 700 grams of skinless lean chicken breasts, 300 grams of lean pork, 10 grams of salt, 10 grams of wine, 50 grams of green onions, 10 grams of ginger, 4 liters of water.

Steps

Boiled Cabbage

1. Boil clear water stock first. The old hen subdivided into good, clean; dried scallops soaked hair good, and cleaned ham hooves, pork ribs, etc. by category into different boiling water pot blanch, remove blood and impurities, fish out and then washed, together with a large pot of soup, add water, ginger, green onions, boiled with wine, turn small fire slowly simmer for 3 hours.

2. At the same time the chicken breast and lean pork minced into a paste, respectively, add the right amount of water into a porridge for use.

3. Soup simmering to 3 hours, with a sieve to all the dregs of soup, floating oil separated. Pour the broth into another pot, boil, put the pork paste stir, turn to medium-low heat, to be slowly spread, meat paste floating, with a small funnel net meat paste; and then boil the soup again, the chicken paste in 2 times, according to the same treatment of the pork paste; Finally, the broth thoroughly separated from the dregs of the oil, to be the color of the soup is fresh, clear as water, under the salt seasoning, to be used.

4. Divide the soup into two pots. Selected to tender cabbage heart, put into one of the pot of broth, burned to seven mature, with clear water, bleach cold, with a fine silver needle in the heart of the repeated piercing, put in a funnel, with the original broth from the top down, until the cabbage heart scalded.

5. Put the cabbage in the bottom of the bowl, boil another pot of soup, ladle into the bowl, that is.

Practice 2

Ingredients

10 kilograms of cabbage, 2500 grams of old hen, 15 grams of salt, 15 grams of monosodium glutamate (MSG), 10 grams of cooking wine, pepper, 50 grams of green onion, 5 grams of ginger.

Steps

Open water cabbage

1, simmering soup to two pots, two fire. A pot of stock, the temperature of the pot is about seventy to eighty degrees can be; a pot to put a net leakage, the fire heat preservation.

2, choose a small cabbage, and then remove the outer two layers, put the cabbage root in the soup soak, let the outer stem soften, and then gently peeled 4, 5 pieces, the root can not be disconnected, flat on the net leak, with a fine silver needle in the heart of the vegetable repeatedly pierced.

3, use a spoon to pour soup on the cabbage, one side of the soup is almost finished and change the pot to continue, until the outermost layer of vegetable stems are completely cooked and soft, you can put the cabbage on the container of vegetables, and then slowly pour fresh stock.