"Boiled water cabbage" looks like a very simple cabbage, the soup is as clear as water, but it is by no means boiled cabbage, the taste is light, it seems simple but it is a very difficult dish to choose carefully and patiently cook. "Singing cavity, cook's soup" is the most appropriate way to describe this dish.
Recently, I have eaten boiled water cabbage several times in a period of time, and Sichuan Restaurant, Fangshan Restaurant, and Quanjude have this dish. The four major cuisines are the famous dishes in Sichuan cuisine, and many literati and inkers do not hesitate to describe its deliciousness, the expensive dishes on the menu of high-end restaurants, the dishes on the palace menu, or the home-cooked dishes on the state banquet.
Speaking of Sichuan cuisine, many people only know spicy taste, people who like to eat Sichuan cuisine are rushing to that mouthful, spicy, fresh, fragrant strong taste, red and seductive color, oily and bright smell. The spicy flavor of Sichuan cuisine was only started after the introduction of chili peppers to China, probably formed during the Qing Dynasty, developed in the Republic of China, and flourished in reform and opening up. Appetizing, increasing appetite, spicy for a time became the label of Sichuan cuisine. After talking with many Sichuan chefs, I learned that spicy is just a flavor type of Sichuan cuisine, the number of dishes is not more than 1/3 of Sichuan cuisine, Sichuan cuisine pays attention to "one dish and one grid, hundreds of dishes and hundreds of flavors".
To make boiled water cabbage, the key lies in boiling water, not in cabbage. It is said that boiling water cabbage evolved from Lu cuisine's milk soup pu cai, and later created by the famous Sichuan chef Huang Jinglin when he was in the Qing Palace Imperial Dining Room.
Boiled cabbage soup is as clear as water, but it is definitely not boiled cabbage. As the saying goes: "The cavity of singing, the soup of the chef." "Cook boiling water cabbage and focus on making soup. The broth is made from hens, pig trotters, pork bones, ham, and ham stick bones. First wash these ingredients, put them in a pot and bring to a boil, skim off the foam, bring to a boil on high heat for about 3 or 4 hours, then add green onion, ginger, and rice wine, simmer over low heat, dissolve protein and fat in the soup, add Sichuan salt, and cook for about 30 minutes.
Then chop the lean pork and chicken breast into mushrooms, add water and mix well, put part of the minced meat into the soup, stir with a hand spoon, and when the minced meat floats with the foam, use a thin fence to skim it, repeat it several times, that is, it becomes a clear high-grade clear soup. The high-grade clear soup should be filtered with gauze in the soup residue, and then the impurities in the soup should be adsorbed with chicken paste, and the soup should be repeated 3 or 4 times so that the soup is clearer.
There are many varieties of cabbage, but not all cabbage is suitable for boiling water cabbage, the court boiling water cabbage of that year used Xushuigong cabbage, cabbage tender and crisp taste. Now the cabbage is much more delicious than in ancient times, the choice of varieties is also more, the best yellow sprout cabbage heart, choose 5-10 cm of cabbage heart part, the dish color white, the vegetable leaves yellow, the color match is beautiful.
Put the cabbage hearts in boiling water and blanch until they are broken, fish out and cool, smooth the strips, put them in a soup bowl; put the wok on high heat, add the made clear soup, add pepper and Sichuan salt in turn, skim off the foam, gently pour into the soup bowl, steam and blanch, take out and add MSG.
Generally, 5,000 grams of water is used to make soup, 400 grams of lean pork, 50 grams of chicken, 5 grams of Sichuan salt, and 500 grams of cabbage hearts are only 2.5 grams of Sichuan salt.
Making boiling water cabbage at home is not so complicated, when cooking chicken soup and pork bone soup, take the soup to filter the fat and soup residue, you can make boiled water cabbage. Even if you don't want to eat these soups, you can use water, monosodium glutamate, pepper to make a clear soup, which is also very delicious.
Make boiling water cabbage first to adjust a clear soup, water 500 grams, chicken or pork essence 200 grams, green onion, ginger and garlic 10 grams each, put into the pot to boil, beat the foam, cook for about 30 minutes, fish out the meat, add MSG 5 grams, salt 3 grams, pepper 3 grams cook about 10 minutes The soup is ready. 500 grams of cabbage hearts put into boiling water until broken, fish out to cool, smooth the strips, put into the soup bowl; wok on high heat, add the made clear soup, put in turn pepper, Sichuan salt and boil, skim off the foam, pour in the cabbage hearts, add MSG and serve.
"Boiling water cabbage" is the evolution of Lu cai's milk soup Pu Cai, Sichuan cuisine celebrity chef Huang Jinglin filtered lu cai's milk soup through three chicken mushrooms into a high-grade clear soup, the soup color is clear to the bottom, plus Tribute Cabbage, cooked into a dish. Later, Huang Jinglin brought this recipe back to Sichuan and spread it widely.
More than 30 years ago, Sichuan cuisine master Luo Guorong transferred to Beijing Hotel to take charge of the cooking, and then brought the cooking technology of "boiling water cabbage" back to Beijing, thus becoming a delicacy on the high-end feast of Beijing restaurants. "Boiling water cabbage" cooking is not easy, the key lies in the hanging soup, the soup should be thick and clear, clear as boiling water, after the dish such as water soaked cabbage heart, not a little oil flower, but eat in the mouth, but fragrant and refreshing, delicious abnormal.
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