In early 2000, there were two famous restaurants on Yongling Road in Chengdu, Golden Eagle Restaurant and Ginkgo Restaurant. The competition between the two is fierce, a eagle flying high on the roof of the Golden Eagle Restaurant, and the whole head horse on the roof of the ginkgo is the statue of the javelin pointing at the sky. It's like a golden eagle flying up, and the ginkgo biloba shoots you down with a javelin.
These two restaurants are very famous in Chengdu and should belong to the high-end restaurants of Sichuan cuisine. Because it is authentic, it is more expensive. I was fortunate enough to have a meal with my friends in that era, and I was very impressed.
They ordered, and there was a dish in it, called "boiling water cabbage" that was priced at 268 yuan in that era! My jaw dropped in shock. "What's the matter, boiling cabbage for 268?" At that time, the waiter explained that this was a dish inside the state banquet. At that time, I was thinking that the state banquet could not make something that cost less than one dollar into 268 yuan!
The dish was brought up, a bowl of clear soup and water, with two nests of cabbage cores in it. As soon as you taste it, you will feel the fresh fragrance and be amazed. Surprised, I couldn't help but ask how this was done? Friends laugh at me, do you really think it's boiled cabbage?
Boiling water cabbage, delicious at the state banquet
After being laughed at, I went home and studied it carefully, only to understand that the price of 268 was reasonable.
Next, I will introduce the recipe of boiling water cabbage for the state banquet.
1, first make boiling water. Take a look at the raw materials:
Chicken breast 250 g
250 grams of good ribs
Yunnan top ham 100 g
50 g of dried scallops
Put these meats, add shallots, ginger and garlic in a pot and slowly simmer over low heat. It is estimated that it will be simmered for about 10 hours to produce the so-called broth. The professional chef makes this dish, plus the preparation work, and it takes about 3 days to get this soup out.
The soup came out, it didn't work, the greasy one wasn't good, and I had to cut the chicken breast into a very fine and fine one, wrap it in gauze, and adsorb the greasy in the soup. Repeated adsorption, the work should be fine. Suck almost nothing suspended when the soup color is not so cloudy, and then filter. The soup is even clearer.
It's not over yet, then take the chicken mushrooms out and put them in the soup over a slow heat, stirring while simmering.
Then filter it several times, and the soup color is clear.
That's about it
2, cabbage heart, with yellow rice white is the best, finishing and washing, put into boiling water and cook until the fire is large (pay attention to the fire when cooking) after the break, quickly fish out, put it in cold water and float for a while (to prevent cabbage from changing color). After the vegetable hearts have cooled, they are fished out and put into the plate, salt, pepper noodles, cooking wine, and clear soup, and steamed in a steamer basket. After steaming, use the broth twice.
Cabbage hearts
After the clear soup is finished, after processing, the clear stock just now is boiled, and then slowly poured into the bowl of cabbage. Sprinkle two goji berries for garnish.
This is the state banquet boiling water cabbage. It is also a classic representative of the light taste of our Sichuan cuisine. 268 yuan is really not expensive!
Boiling water cabbage
Therefore, in the future, you foreigners should not always say that our Sichuanese cuisine is spicy and spicy. Boiling water cabbage will definitely amaze you.
Follow me to learn more about Sichuan culture.