#冬日生活打卡季#
Crispy, tender and delicious dry pot cabbage, satisfying the cravings, simple and delicious, adults and children love to eat
On a sweltering summer afternoon, I invited a few friends to the food capital, and with a yearning for food, we decided to visit a long-established restaurant called "Nabejin Ganguo". It is rumored that the dry pot cabbage here has a unique flavor and can evoke good memories of people's hometown.
We finally arrived at this small restaurant in the bustling city center, with a sign in gold on a black background at the door, although the store is inconspicuous, it is always full of diners. Stepping into the restaurant, the restaurant is filled with the aroma of cooking, which makes people salivate.
"Guoshen Dry Pot" is a time-honored brand with a history of 100 years, inheriting the unique recipe and traditional craftsmanship of several generations, where you can taste the most heartfelt dry pot cabbage. After sitting down, the owner kindly brought us a few plates of hors d'oeuvres. I asked my boss for some secrets about cabbage.
"Cabbage originally originated as a home-cooked dish in my hometown, and the locals have a soft spot for it. Our family has been in the food and beverage industry for generations, and after refining this dish, it has gradually developed this unique flavor. "The owner kindly told us about the origin of the dish.
"Pot God Dry Pot" adopts a unique cooking method, first heat the bottom oil in the pot, add green onions, ginger and garlic to stir-fry, then add an appropriate amount of bean paste and stir-fry until fragrant, when the fragrance is overflowing, put in the chopped cabbage and stir-fry evenly. Next, add the special sauce and appropriate amount of broth, cover the pot and simmer for a few minutes, until the cabbage is soft and the flavor is full, and then add the chili pepper and minced garlic as garnishes. When it comes out of the pot, the bottom of the pot is slightly smoked and slightly burnt, and the fragrance is fragrant and mouth-watering.
The boss brought the dry pot cabbage to the table, the dishes were bright and fragrant. We couldn't help but feast, every bite with a slightly spicy taste, and every bite made people sigh delicious.
"Although this dry-pot cabbage has a strong taste, it is very particular about the ingredients. We use fresh cabbage from the local area, and the ingredients are high-quality bean paste and broth to ensure the taste and deliciousness of the dishes. The boss said proudly.
Talking about the optimization of the cooking process, the boss said with a smile: "In fact, the cooking process of dry pot cabbage is not complicated, but you need to master the heat. The most important thing is to use medium-low heat to ensure that the ingredients in the pot can be evenly heated, and at the same time, the bottom can be slightly charred, cooking a unique aroma. ”
After eating the dry pot cabbage, we summarized the characteristics of this dish. This dish is full of color and aroma, not only the cabbage has a mellow taste, but also the mellow sauce and slightly spicy taste are perfectly blended. The whole cooking process embodies the wisdom of food culture, allowing people to taste the warmth and beauty of home.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.