Title: How to make Chinese cabbage and mutton delicious? Many people make the wrong first step, no wonder they can't make the hotel taste!
In the kitchen, mastering the essence of a dish is not an easy task, especially for seemingly mundane ingredients such as Chinese cabbage and lamb, which require careful consideration. As a chef, I have spent a lot of time and energy exploring the unique charm of Chinese cabbage and lamb, and today, I will share with you my experience.
The story begins on a cold winter day. That day, I was holding a fresh cabbage in the kitchen and thinking about how to pair it with lamb perfectly. Chinese cabbage, green and juicy, rich in nutrition, and mutton, tender and delicious, rich in protein, has a unique taste. They may seem unrelated, but in my eyes, they are a great pair.
The first step is to select materials. Choose the one with crisp leaves and a hint of sweetness for Chinese cabbage, while choose fresh, fatty and lean parts of the lamb, such as lamb shank or lamb loin, for a better taste. Remember, the choice of ingredients is the first step to a successful dish, and you must not be sloppy.
A turning point in the story happened when I first tried to cook Chinese cabbage and lamb together. I couldn't wait to put them in the pan and stir-fry, only to have an unpleasant smell and the dishes tasted far less than expected. I was confused and frustrated, and it wasn't until I thought about it that it dawned on me: it turned out that Chinese cabbage contains a certain amount of sulfide, and the fat and protein in mutton also produce odors such as ammonia. So, I started looking for a solution.
The second step is to process the ingredients. I took a tip for the sulfide of Chinese cabbage - add a little salt to the chopped Chinese cabbage, stir well, let it sit for a while, and then rinse it with water, which can greatly reduce the unpleasant smell in the dish. As for the lamb, it needs to be marinated with salt, cooking wine and starch for a while, and then rinsed with water, which can remove some of the smell and make the meat more tender.
At the climax of the story, I finally cooked the cabbage and lamb into an amazing dish. I chose the stewing method, first stir-fry the ginger and garlic with a little oil, then add the marinated mutton and stir-fry quickly, then add the chopped Chinese cabbage and stir-fry evenly, and finally add water, cover and simmer over low heat. When the dish is stewed until the soup is thick, the Chinese cabbage becomes tender and delicious, and the lamb is also tender and has an attractive aroma. I also added the right amount of seasonings and seasonings, such as salt, soy sauce, cooking wine, pepper, etc., to make the dish richer.
In the kitchen, every failure is a valuable experience. Through continuous experimentation and summarization, I gradually mastered the knack of Chinese cabbage and mutton, making the dish taste even better. And all of this is thanks to my love of cooking and meticulous research on ingredients.
At the end of the story, I would like to say to all my friends who love cooking: cooking requires patience and passion, and every attempt is an opportunity to grow. Whether it's Chinese cabbage or lamb, as long as you treat it with care, you can always cook a delicious meal and enjoy the pleasure of food. May we explore more delicious possibilities together in the kitchen!