Speaking of Sichuan cuisine, the earliest thing presented in my mind is a love series "Master Lin in Seoul", in which the picture shot of Sichuan cuisine is really unforgettable and makes people drool.
What spicy tofu, husband and wife lung slices, fish shredded meat, back pot meat, kung pao chicken ~ · and so on, few people should refuse it!
What we are sharing today is a legendary Sichuan dish that cannot trace the origin year - boiled water cabbage home version
To interpret this legendary Sichuan dish, we must first understand two terms: hanging soup and sweeping soup
Hanging soup: wash and put the old hen, duck, pork ribs, ham hooves, etc. into the pot, add water, ginger, green onion, shao wine, after boiling, skim off the foam, turn the heat to low and simmer slowly. Chef Youyun: no chicken soup is not fresh, no duck soup is not fragrant, no bone soup is not thick. The fusion of tastes is already very delicious in itself, but this is just the beginning.
Sweep the soup: After about two or three hours, remove the ingredients from the soup. Put the lean pork minced pork (red mushroom) into a basin, dilute it with cold water into a pulp, the technical term is called "unraveling the mushroom", and then pour the meat syrup into the hot soup pot, wait for a while, accompanied by floating blood foam, powdered meat, the soup also becomes clearer and clearer from gray to white. Then repeat the same process once or twice with chicken breast (white mushroom) water slurry, resulting in a clear and transparent "special clear soup".
Ingredients: Old hen Duck Pork ribs Ham Cabbage (baby cabbage) Green onion Slices Ginger Cooking wine (rice wine) water
Production steps: Home version
1 Prepare 1/4 chicken, duck, elbow, ham, ham, elbow peel, chicken and duck to remove internal organs, blanch the pot in cold water, and at the same time remove the foam, clean the ingredients with water
2 Prepare the right amount of water, add the chicken and duck elbow ham to the pot, add the shallots, ginger slices on high heat and simmer for 3 hours, during which time you keep skimming off the foam
3 time to fish out the chicken and duck elbow ham, put the soup aside to cool and set aside
4 Take cabbage or baby cabbage to remove the bad leaves outside and leave only the heart part, you can sculpt it yourself in order to facilitate the beauty of the finished product, blanch the cabbage for a minute, and drain the water after cooling
5 Select a piece of chicken breast and cut into mahjong pieces, then put it in a blender and stir into minced meat, dilute it with an equal amount of water
6 Wait until the soup has just cooled at about 60 degrees, cook on low heat and pour the diluted minced meat into the broth in 3 times to remove impurities
7 Filter the larger minced meat with gauze to get a clear special soup
8 Put the modified cabbage in a bowl and pour it into the clear soup and soak it in a steamer for 20 minutes to cool, then take the cabbage out and put it on the plate and put it in the middle of the plate, pour the soup on the cabbage and wait for the cabbage to blossom
Yan Bin explained: 1 It takes a certain degree of cooking skills to make such a noble boiling water cabbage
Do a good job of each article, make eating become very interesting, I am Yan Bin, not a chef, a very stubborn in the bones, do not like to contact new things of the disabled, personal food account is really difficult, hope to get everyone's support and attention, your comments, likes and attention is the best incentive for me! Thank you for your loving encouragement!