Cabbage is made full of Han all over the table, and many friends may think it is incredible! Cabbage is so ordinary ingredients, can you make several different kinds of dishes? It's not easy! Fingers can also be counted, stir-fried cabbage, cabbage soup, cold mix cabbage... Moreover, after the cabbage is cooked, the moisture is easily lost, and its shape and appearance can only be barely on the table; when guests come to the house, cabbage rarely comes out to entertain VIPs! Is it such a cabbage that "only has to go down to the kitchen, not to the hall", and can also be on the "Daya Hall" of the famous dishes of the state banquet? It's a bit unbelievable to say.
yes! Dear officials, don't underestimate the cabbage now, it is no longer what it used to be, in this era of excellent cooking, any kind of ingredients can be cooked into your unexpected delicacies. The little cabbage can also be transformed into a royal meal "boiling water cabbage", its soup is light and elegant, umami and delicious, and the cabbage blossoms are like lotuses, which makes the gourmand frequently praise and marvel, and give a thumbs up!
Let's take a look at the grand feast of cabbage at this table full of Chinese, and personally feel and learn their cooking process and techniques. Learned, let the guests at home double face. Cabbage banquet guests, that is, economical, but also the atmosphere of the grade, so that your family banquet also catch up with the high-end style of the state banquet!
The first course: anchovy cabbage
Anchovy cabbage, seemingly simple, is actually a cold dish that tests the cook's knife skills.
First, the specific production steps of anchovy cabbage
1. Choose the innermost layer of cabbage, close to the heart of the cabbage. Break off the middle and tail leaves, leaving only the thick stems (commonly known as cabbage stems) other than the leaves to wash and set aside. The chopped cabbage leaves can be used to make Korean spicy cabbage, cabbage dumplings, or cabbage meat dumplings.
2, the cabbage stalk first change the knife into a rectangular small piece of about three centimeters, beginners can put a chopstick on both sides of the cabbage, as a tool to assist in cutting the anchovy. This step is the key, learned can also not use chopsticks. Cut horizontally with a knife first, not at the bottom. Then cut vertically, the size of a shredded potato.
3, cut the semi-finished anchovy cabbage, but also put in the ice aqueous solution for soaking for at least half an hour or so, the shape of the cabbage flower will automatically upturned, its shape is as beautiful as anchovy tail, beautiful to the extreme! Then scoop them all out with a colander, drain and place on a plate.
4: Cut some green and red pepper rings and garlic granules and sprinkle on top, drizzle with a little white vinegar, sesame oil, chicken essence and other seasonings, mix well, and sprinkle with a little green onion and coriander. Such a beautiful,appetizing and appetizing dish of anchovy cold mix cabbage is ready! This delicious food can arouse my full appetite, no matter what, come to a big clip, taste it first!
Second course: ham cabbage
Ham cabbage is a meat-and-vegetable dish. Cabbage is integrated into the meat aroma of ham, and ham has the vegetarian nutrition of cabbage, which is an absolutely rare delicacy!
Second, the specific steps of making ham cabbage
1, this dish is extremely exquisite, the cabbage cooked should choose the top of the cabbage inside the tender heart. The tender heart of cabbage has a sweet taste, as sweet as cane sugar.
2, the whole cabbage, break off the old leaves on the outside, leaving only the tender heart inside. Then peel off the skin of the vegetable hearts with a knife, mark it with a cross flower knife, and place it on the plate in half. The prepared ham is then sliced and placed beautifully in the center of the cabbage platter.
3, after the ham cabbage is ready for the prototype, then add an appropriate amount of water to the pot without crossing the bottom of the pot, put the cabbage into the steamer, turn the pot on the high heat first, turn the water to a low heat and steam for about half an hour, steam until the cabbage is soft and fragrant.
At this time, the cabbage and ham are subjected to high temperatures, and the soup naturally flows into the plate and mixes together, and the taste is very sweet and delicious! This dish can be drunk in soup or eaten dry, the meat is perfectly matched, the delicious taste is irresistible, and the bar is very good!
The third course: scallop cabbage
Scallop cabbage, as the name suggests, is named after its scallop meat, this dish can also be improved into shrimp cabbage, minced meat heart and so on. As long as you use your imagination, the food will jump to your plate and become your plate!
1: Take 250 grams of washed cabbage hearts and use a knife to break and cut into four equal parts. 100 grams of scallop meat, chop with a large knife into a puree and put in a bowl for later.
2. Plating. The hearts of the vegetables are arranged sequentially along the ceramic plate, and a layer of scallop meat is evenly laid on top, then steamed for about half an hour, and finally sprinkled with sexy spring onions, delicious and ready - hurry up, eat Ha Ha!
Fourth course: boiling water cabbage
Boiling water cabbage, this is a top-notch finale dish of cabbage, which is the state banquet dish I introduced to you at the beginning. As a state banquet dish, it is really not a waste of time, but it is deserved. After reading the following introduction, you will be full of praise for it!
Fourth, the state banquet dish: the specific production steps of boiling water cabbage
1, the most critical step in making boiled water cabbage is to boil the broth.
The broth ingredients are made of mountain forest scattered old hen, one native duck, 500 grams of fresh broth bones, and one hoof. Simmer for more than four to six hours, and boil all the delicious flavors of these ingredients into the soup.
2, prepare a large piece of chicken breast with a knife back chopped, put into the freshly boiled broth, and when the chicken breast minced meat absorbs the grease foam on the soup surface, the soup becomes clear as water, like boiled water. Such broth can be used to make boiling water cabbage!
3, take a cabbage heart, carve it into the shape of a white lotus, in boiling water for three minutes and then cool the water to cool and reserve, when not in use, the petals are folded.
4, choose a high-grade ceramic vessel, put the carved cabbage heart in the center of the vessel, and then use a teapot filled with boiled water-like broth, slowly pouring down from a high place; the piping hot broth is like a clear mountain spring water flowing up and down on the tender cabbage heart flower, only to see the cabbage like a water lily open the fluffy and charming sleeping eyes. The white and flawless petals open from the outside pole inside, and in a few moments, the whole flower is in full bloom. At this time, the delicious aroma of the broth comes to the nose, the aroma of cabbage flowers is overflowing, and the delicious Xuan in the world is born!
Such a fragrant cabbage delicacy, patronize a few glances to feast your eyes, not to mention taste the real taste of it! Quietly watch it blossom, silently appreciate, and reach the highest realm of tasting food - out of the "painting"! It is as if seeing the cabbage become a chuchu and moving flower fairy, dancing gently for the gourmet guests, and the beautiful music is endless!
Fifth course: steam pot spring water cabbage
This dish is an extension of boiling water cabbage, using the traditional steam pot chicken method to cook a dish of authentic bashi original soup.
Fifth, the specific production steps of steam pot spring water cabbage
1, take a number of cabbage hearts, clear spring water instead of boiling water cabbage in the more expensive broth. In this way, every household can afford to eat, and if there is no authentic mountain spring water, it can be replaced by Nongfu Mountain Spring.
2, put the cabbage into the steam pot dish, and then pour in the mountain spring water before the ingredients to be cooked, and finally put the lid of the pot lid on a solid simmer for about a quarter of an hour, open the lid, delicious.
This dish seems simple, but it should also be noted: in the process of steaming in the middle, you must not rush to open the lid of the pot without time, so that the water vapor that has just formed in the steam pot will be anxiously released, and it will not be reached quickly! Doing so not only affects the taste but also prolongs the cooking time of the delicacy. Steam in the steam pot has not really formed, the heat is not good, half-cooked steam dripping in the sweet soup of cabbage, it will make the finished soup into sour, affecting the authenticity of the steam pot spring water cabbage soup.
The correct approach is to master the cooking time and heat, let the high temperature form a natural and coherent steam cycle in the steam pot, the pure distilled water formed after the steam pot is gased naturally flows into the soup of the cabbage, poured on the heart of the cabbage, pure distilled water plus pure flavor of the cabbage, pure to the extreme, delicious and unparalleled!
There are many dishes about cabbage, which is what a table full of Chinese can do! Today I will introduce you to here, friends who like my food, bye bye ~ la, the next issue will meet again.