<h1>Sichuan cuisine classic boiling water cabbage</h1>
Boiled water cabbage - a legend in the Sichuan cuisine world!
Boiled water cabbage, is a famous Sichuan dish, originally created by the famous Chef of Sichuan Cuisine Huang Jinglin in the Imperial Dining Room of the Qing Palace, and later carried forward by the Sichuan cuisine master Luo Guorong and became a fine product at the state banquet.
Following the release of boiling water cabbage on the whole network, the foodies of the whole network boiled.
This dish represents the highest level of Sichuan cuisine, showing people with the most simple and ordinary appearance, but has a rich and thick connotation, subverting the foodies' cognition of Sichuan cuisine, and also making the old style of Sichuan cuisine once again show in front of everyone, which is a lost essence dish.
- History of the dishes -
According to legend, boiling water cabbage was created by Huang Jinglin, a famous Chef of Sichuan Cuisine who was admired by Cixi, in the Imperial Dining Room of the Qing Palace.
When Huang Jinglin was a chef, many people denigrated Sichuan cuisine as "only spicy, vulgar and rustic", in order to break the rumors and prove it, he meditated for a long time and tried it through hundreds of attempts, and finally created the best of the dishes of "boiling water cabbage", which was extremely complex and minimalist, and swept away the grievances of Sichuan cuisine for a hundred years.
Huang Jinglin
（1873-1941）
He is a native of Jiangxi Province
Qing Tongzhi was born in the twelfth year of his life in a family of famous men in Huayang Town, Shuangliu County, Sichuan Province
Some people say that they are poor enough to eat soil, so poor that they can only eat boiled water cabbage. But I'm afraid you're thinking too much! Authentic boiling water cabbage, money may not be able to afford to eat ah! Boiling water is actually the clearest soup.
It is said that 99.999% of Sichuanese people have not eaten authentic boiled water cabbage, are they ready to make small books? The time to show real kung fu is here!
Ren Fukui
The first batch of special chefs in Sichuan cuisine
He was the head chef of the Sichuan Hotel in Austria
Chef at Sichuan Hotel, New York, USA
"Traditional things can't be lost, it's a pity." Mr. Ren Fukui has been immersed in Sichuan cuisine for 61 years, and his dedication to craftsmanship and ingenuity have gone abroad to promote Chinese cuisine culture to the world.
Required ingredients
Ingredients: cabbage hearts / ham 200 g / old hen 1000 g / duck 500 g / pork knuckle 1000 g / pork (whole lean) 1500 g
Seasoning: 20 g green onion / 20 g ginger / 100 g cooking wine
The specific dosage is added according to personal preference
Step 1: Blanch the cabbage
✔ Cut the fresh vegetable hearts you have bought into four pieces, and then tear off the surface tendons to prevent your teeth from plugging your teeth when chewing. Pour water into the pot, bring to a boil, and then put the treated vegetable hearts into the boiling water.
Step 2: Put the cabbage into cold water
✔ Rinse the cabbage hearts in cold water to prevent the smell of cabbage, and then place them in a clean bowl.
Step 3: Boil the bottom broth
✔ Prepare a pot again for soup making, pour water into the pot, when the water is about to boil, put the washed ham hooves, old hen, duck, and elbow into the pot in turn, add ginger and green onion, add cooking wine after boiling, turn the heat to low and simmer for 3 hours, and fish out the soup residue and slick oil during the boiling process.
Step 4: Add the minced meat to the soup
✔ While boiling the soup, chop the lean pork into minced meat (no fat meat), add an appropriate amount of water to form a porridge and divide into three bowls to set aside.
✔ Once the broth is ready, remove the ham hooves, the old hen, the duck, and the elbows.
✔ Stir in the broth with minced pork, turn to medium-low heat, let it slowly disperse and the minced meat float, and use a small colander to clean the minced meat (this process repeats the broth three times in three bowls).
Step 5: Clear soup and slag
✔ The last time the soup is done, the clear soup in the pot is completely slagged and oiled, and the soup color is fresh and clear as water.
Step 6: Enter the steamer
✔ Scoop a spoonful of the prepared broth into a cabbage heart bowl, wrap plastic wrap on the surface and steam for 2-3 minutes.
Step 7: Plate
✔ Remove the steamed cabbage hearts from the bowl, put them back into another clean bowl, and fill the bowl with the previously made clear soup.
The mystery and essence of "boiling water cabbage" lies in the clear soup that looks like boiling water. It seems simple and unpretentious, but it shows the kung fu of making soup.
After the dish is cooked, the soup is mellow and elegant, clear to the bottom; the color of the dish is tender and green, the form is gorgeous, and the sudden feeling is clear and fast; the smell of elegant fragrance is fragrant; the soft and tender slag of the food is abnormal.
When it comes to Sichuan cuisine, people now usually react to "hot pot" and "skewers", boiling water cabbage and the spicy and well-marketed Sichuan cuisine in everyone's mind have a great contrast, and boiled water cabbage appears to be full of story! This peak dish of the last century embodies the essence of Sichuan cuisine with rich and thick connotations.
"Traditional things can't be lost, it's a pity." Cooking art, passed down from generation to generation, and adherence to traditional craftsmanship are the mission of Mr. Ren Fukui's life.
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