Boiled chinese cabbage in supreme soup is a famous Sichuan dish, originally created by Sichuan famous chef Huang Jinglin in the Qing Palace Royal Dining Room, and later carried forward by Sichuan cuisine master Luo Guorong and became a fine dish at state banquets.
Boiled water cabbage is made with northern Cabbage hearts, cooked with chicken, duck, ribs, seasoned with minced chicken, minced pork and clear broth, and finally poured some chicken fat on the soup when pouring. After the dish is cooked, it is fresh and elegant, the aroma is mellow, the soup is strong, but it is fragrant and refreshing, not oily and not greasy.
On September 10, 2018, "Chinese Cuisine" was officially released, and "Boiling Water Cabbage" was rated as one of the top ten classic dishes of "Chinese Cuisine" in Sichuan.
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.
Later, Huang Jinglin brought this recipe back to Sichuan and spread it widely.
In 1954, Sichuan cuisine master Luo Guorong was transferred to Beijing as the chef of the Beijing Hotel, responsible for the state banquet. He brought the cooking technique of "boiling water cabbage" back to Beijing, thus becoming a delicacy on the high-end feasts of Beijing restaurants.
This dish sounds simple and unpretentious, but it shows the best soup making kung fu.
Boiling water is actually the clearest chicken soup. This soup should be mixed into the boiling pot with ingredients such as old hen, old hen duck, ham hoof meat, ribs, dried scallops, etc., add cooking wine, green onion and garlic and other condiments for at least 4 hours, and then chop the chicken breast meat until it is mushroomed, stir it into a pulp with fresh soup, and pour it into the pot to absorb impurities. After repeated adsorption two or three times, the chicken soup in the pot that was originally slightly turbid was now as thorough and clear as boiling water, and the aroma was thick and thick, not greasy, and refreshing.
The cabbage should be selected to make the uncooked cabbage as the raw material, only the yellowing tender heart is selected, blanched and then rinsed with water, and then poured with "boiling water" chicken soup until it is cooked. Of course, the clear soup of the scalded cabbage should be discarded, and the hot vegetable heart is placed into the bottom of the bowl and gently poured into the fresh chicken soup, and this dish is counted.
At first glance, the dish saw that the soup was scarce and the oil star was empty, but it smelled fragrant, and it was fresh and soft in the mouth, which was better than the ten thousand delicacies.
This dish, made from a selection of cabbage hearts and boiled clear soup, looks simple and unpretentious, but it shows the kung fu of soup making. 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.
It is said that this dish is a very popular dish for this part of southern Guangdong, and is more suitable for the light taste of southern Cantonese.
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Chicken skeleton two
Meat bones 500g
Three baby cabbages
White pepper to taste
Sugar to taste
One pigeon
Two pieces of chicken breast
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Practice 1
Production steps
steps
Specific actions
Step diagram
Step 1
The original version was to use native wood chicken to hang soup, but I couldn't buy it, so I bought two chicken skeletons and a pigeon to hang soup
Step 2
Wash the pigeon chicken skeleton meat bone bone permanent flour water in the pot and boil the underwater pot over the water to remove the blood stains
Step 3
Just at night to bake mushrooms, mushroom tail can not waste direct hanging soup, wash the pot to start hanging soup, while hanging soup a change skimming off the surface of the foam slick oil, if there is time, it is recommended to use an ordinary pot to hang soup, do not like the pressure cooker
Step 4
After boiling the pot, turn to medium-low heat and continue to simmer, the time process is about one and a half hours in the middle of the drink without putting salt and drinking any seasonings
Step 5
Chicken breast with the back of the knife beaten into a paste, but do not be too broken, this is to turn the sugar to make the soup clear, cut ginger slices and onion and chicken minced together with water and stir well
Step 6
Bring the chicken down to a boil over high heat and stir it in one direction with a spoon, repeating the steps on both sides! The soup can be clear, and then it is best to use a fine gauze to effectively remove impurities and oil on the surface
Step 7
Wash the baby cabbage and boil it in another pot, and add some sugar to remove the bitter taste when it is hot
Step 8
Take the hot baby cabbage into the dish and add the hanging soup head to steam for 15 minutes, pay attention to the soup bowl is best covered with a lid bowl or not afraid of high temperature plastic wrap, there are goji berries in the soup can put some goji berries, add some salt to taste!
Step 9
The original soup is clear as water