Throughout history, Chinese has been doing a lot of exploration in terms of cuisine, whether it is a traditional home-cooked dish or a special dish with a secret recipe, each dish is worth repeating to diners to taste its deliciousness. As a legendary delicacy in the state banquet, "boiling water cabbage" attracted our attention like clear water out of hibiscus.
So, now let's explore this interesting dish from the video of watermelon video creator food writer Wang Gang! See what ingredients are used in "Shimizu Cabbage" and what special methods are used to achieve the level of the state banquet?
<h1 class= "pgc-h-arrow-right" > the special materials and methods of boiling water cabbage "Shimizu" that only hear its name and do not see its practice</h1>
In the use of ingredients, it is not only the "water" as we know it, as its name suggests, but the extremely nutritious soup base is needed. Pork knuckle, black-footed turkey, duck two each, after removing the internal organs to retain the spare breast meat, Jinhua ham a small root, the soup base does not need extra seasoning, otherwise it may be counterproductive.
Put all the processed meat into a pressure cooker, add an appropriate amount of water and bring it to a boil, then fish out the cooked meat in time and wash it again with water. Then cook again, this time adding ginger and scallions and slowly cooking over low heat for fresher meat. At this time, the retained chicken and duck breast meat can come in handy, all need to be cut into cubes and beaten with a blender to form a meat paste.
When the meat in the pot is boiled, all the pieces of meat are fished out, poured into the meat paste, and then the minced meat on the surface of the soup is fished out and carefully filtered until the soup is very clear. What sets it apart from traditional home-cooked dishes may be that the soup base is rich and slightly complex, but the resulting delicacy is also something that can be tasted.
<h1 class= "pgc-h-arrow-right" > take the yellow cabbage leaves and cores, and use the clever method to make delicious cabbage</h1>
The "cabbage" part of "clear water cabbage" is not simple, first of all, only the yellow leaf part and the core are retained, and the cabbage is "cut off" after boiling water on high heat, and then the cold water treatment is used to maintain the tender taste. After fishing out, the dried cabbage leaves are neatly placed on the plate, drizzled with the prepared "boiling water", covered with plastic wrap and steamed in a steamer for 5 minutes.
Watermelon video can be seen after doing all the processes, this boiling water cabbage is also nearing the end, at this time the steamed cabbage leaves are placed on a plate, drizzled with soup, put a goji berry garnish, delicious and magical "boiled water cabbage" is ready! Of course, there are more interesting lotus-type boiled water cabbage, the process is similar to the above, but it is a little troublesome to take the core of the cabbage heart, but when the "boiling water" is poured on the moment is really good.
Maybe we can't often make such a complicated process at home, but if we can take advantage of the New Year's Festival to show our skills in the kitchen once, the remaining chicken and duck meat can also be made into other dishes, which is also worth doing.
Summary: From the watermelon video, you can learn that the specific method of this mysterious "boiled water cabbage", a simple-sounding delicacy, but the workmanship is so delicate, but also contains rich nutritional value, so that delicious and nutritious coexistence, just look at it can make people salivate.
Want to learn more about healthy and delicious food practices and want to make a bland home-cooked dish delicious? This side recommends everyone to search for watermelon videos: food writer Wang Gang, after watching his video to know so much food, love food to quickly learn it!