Chinese Cabbage in Soup(kai shui bai cai )

Boiled cabbage method:

Raw materials for making boiled cabbage:

Yellow rice cabbage heart 500g, clear soup 1000g, refined salt 3G, pepper 2G, monosodium glutamate 1g, cooking wine 10g.

Processing steps of boiled cabbage:

Remove the tendons and wash the Yellow seeded cabbage. Blanch it in boiling water until it is just broken. Remove it and rinse it in cold boiled water. Then take it out and put it in a soup bowl. Add wine, monosodium glutamate, Sichuan salt, pepper and clear soup. Steam it with high heat for about 2 minutes. Take it out, decant the soup, and then boil the clear soup once. Finally, skim the foam from the special clear soup and pour it into the soup bowl.

The characteristics of Chinese cabbage are as follows

The soup is clear, the dishes are fresh and tender, and the fragrance is elegant.

Chinese Cabbage in Soup

Steamed Chinese cabbage in Supreme soup is a famous Sichuan dish. It was originally created by Huang Jinglin, a famous Sichuan chef, in the imperial dining room of the Qing Dynasty. Later, it was developed by Luo Guorong, a master of Sichuan cuisine, and became a fine dish at the state banquet.

Boiled cabbage is made from the heart of Chinese cabbage in the north. It is cooked with chicken, duck and spareribs. It is seasoned with a clear soup of minced chicken and pork. Finally, when pouring the soup, pour some chicken oil into the soup. After cooking, it is fresh and elegant, with strong fragrance, strong soup flavor, not greasy, but refreshing fragrance.

On September 10, 2018, "Chinese food" was officially released, and "boiled cabbage" was rated as one of the top ten classic Sichuan dishes of "Chinese food".

History of dishes

According to legend, boiled cabbage was created by Huang Jinglin, a famous Sichuan cuisine chef who was highly appreciated by Cixi, in the imperial dining room of the Qing palace.

When Huang Jinglin was a chef, many people belittled that Sichuan cuisine was "only spicy and vulgar". In order to break the rumor and establish a certificate, he thought hard for a long time and tried for a hundred times. Finally, he created the best dish of "boiled cabbage" first. He reduced the complexity and simplicity to the ultimate state and swept away the grievance of Sichuan cuisine.

Later, Huang Jinglin brought it back to Sichuan and spread it widely.

In 1954, Luo Guorong, a master of Sichuan cuisine, was transferred to Beijing as the chef of Beijing Hotel, in charge of the state banquet. He brought back the cooking technique of "boiled cabbage" to Beijing, which became a delicacy at the high-end banquet of Beijing hotel.

Dish making

Production method

Practice 1

Ingredients

Chinese cabbage is 10kg (only the tender part is used for each plant), old hen is 2500g, ham hoof is 200g, spareribs is 500g, scallop is 300g, peeled lean chicken breast is 700g, whole lean pork is 300g, salt is 10g, cooking wine is 10g, scallion is 50g, ginger is 10g, water is 4L.

step

1. Make clear water soup first. The old hen is well cooked and washed; the scallops are soaked well, and then put into different boiling water pots with the washed ham hoof and spareribs, to remove the blood and impurities, remove them and wash them, put them into the big soup pot together, add water, ginger and scallion, bring to a boil, add cooking wine, turn the heat down and simmer for 3 hours.

2. At the same time, chop chicken breast meat and lean pork into Rong, add appropriate amount of water to make congee for later use.

3. After boiling the soup for 3 hours, use a sieve to separate all the dregs and oil. Pour the clear soup into another pot, bring to a boil, add the minced pork, stir well, turn to low heat, wait for it to disperse slowly, the minced pork floats up, and use a small colander to remove the minced pork; then bring the soup to a boil again, divide the minced chicken into two parts, and treat it as the same way as minced pork; finally, separate the residue and remove the oil thoroughly, wait for the soup to be fresh and clear as water, and season with salt.

Divide the soup into two pots. Choose the best and tender cabbage heart, put it into one pot of soup, heat it until it is seven years old, cool it with clear water, puncture it repeatedly with a silver needle, put it in a colander, and pour it with the original soup until the cabbage heart is hot.

5. Put the vegetable heart on the bottom of the bowl, boil another pot of soup and spoon it into the bowl.

 

Practice 2

Ingredients

Cabbage heart, chicken soup, wolfberry, chives, salt.

step

1. Wash the vegetable heart.

2. Chinese wolfberry, chive and other ingredients, made into soup.

3. Blanch with boiling water, cool with cold water, and remove the water. Blanch with boiling water, cool with cold water, and remove the water.

4. Place in a soup bowl, pour in chicken soup, sprinkle with medlar, steam in a pressure cooker for 5 to 6 minutes.

5. Start the pot, sprinkle with scallions and prepare to eat.

 

Practice 3

Ingredients

10 kg of Chinese cabbage, 2500 g of hen, 15 g of salt, 15 g of monosodium glutamate, 10 g of cooking wine, a little pepper, 50 g of green onion and 5 g of ginger.

step

1. It takes two pots and two heats to make soup. A pot of soup, the temperature of the pot is about 70 or 80 degrees; a pot to put a net leak, slow heat insulation.

2. Select a small cabbage, then remove the outer two layers, put the cabbage root in the soup to soften the outer stem, and then gently peel 4 or 5 pieces, the root can not be broken, flat net leakage, with a thin silver needle in the cabbage heart repeatedly puncture.

3. Use a spoon to pour the soup on the cabbage. When the soup is almost finished, continue to change the pot until the outermost stem is completely cooked and soft. Then put the cabbage into the container, and slowly pour in the fresh soup.

 

Practice 4

Ingredients

Cabbage heart, free range grass old hen, pig's hoof, pig bone, yellow rice wine, salt, chicken essence, ginger, green onion, white pepper.

step

1. Make soup first, remove the boiling water of the old hen and wash it, remove the cold water of the pig's feet and bones and wash them. Add water, yellow rice wine, green onion and ginger into the pot, bring to a boil over high heat, skim the foam and cook over low heat for about 3 hours. Chop the lean pork and chicken breast, add yellow rice wine and a small amount of water and mix well. After the soup is cooked, take out the old hen, pig's feet and bones, put the minced pork and chicken into the soup and stir them with a spoon At this time, it is used to burn in medium fire. When pork and chicken float up with foam, use spoon to clean up, then turn off the fire and use gauze to filter.

2. Put the cabbage heart into boiling water, put it in cool boiled water, float it out, put it on a clean chopping board, trim it with a knife, and put it into a soup bowl.

3. Put the casserole on a high heat, add the soup, yellow rice wine, white pepper and salt, boil, skim the foam, pour into the soup bowl with cabbage heart, steam for half an hour, and add chicken essence when taking out.

 

Cooking skills

1. It is not easy to add salt and cold water in the process of making soup, so as to avoid solidifying protein.

2. Lean pork and chicken into the soup, float out and then beat clean, the industry known as hanging soup. This process can be omitted in family.

 

Characteristics of dishes

This dish sounds simple, but it shows excellent soup making skills.

Boiled water, in fact, is to clear the chicken soup. This soup should be mixed with old hen, old duck, ham hoof, spare ribs, scallops and other ingredients into the boiling pot, add cooking wine, onion, garlic and other condiments to make at least 4 hours, then chop the chicken breast meat until minced, fill with fresh soup, stir into a paste, and pour into the pot to absorb impurities. After repeated adsorption for two or three times, the slightly turbid chicken soup in the pot is now as clear as boiling water, with strong fragrance, non greasy and refreshing.

For Chinese cabbage, the raw material should be the undercooked Chinese cabbage. Only the Yellow tender heart should be used. After blanching, it should be bleached with clear water. After removing the fishiness, it should be drenched with "boiled water" chicken soup until it is cooked. Of course, you should discard the boiled cabbage soup. Put the boiled cabbage heart into the bottom of the bowl and pour it into the fresh chicken soup.

At first glance, you can see that there is little water in the soup and there is no oil star. But it smells delicious and tastes fresh and tender. It is better than all kinds of delicacies.

 

This dish is made of selected cabbage heart and boiled clear soup. It looks simple, but it shows great skill in making soup. After being cooked, the soup is mellow, simple and elegant, and clear to the bottom; the color of the dish is tender and green, and the shape is gorgeous, which makes it clear, bright and quick; the smell is elegant and fragrant; the food is tender, and the residue is fresh and fragrant.

It is said that this dish is very popular in southern Guangdong. It is more suitable for the light taste of southern Cantonese.

 

nutritive value

Chinese cabbage contains a certain amount of potassium, dietary fiber, vitamin C and other major nutrients. In addition, Chinese cabbage also contains some isothiocyanate and other health elements, which have certain dietotherapy and health care effects on hypertension, hyperlipidemia, hyperglycemia and constipation.

 

Chicken has high protein content and is easy to digest. It can enhance physical strength and strengthen the body. It has phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. It has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia and weakness.

 

History and culture

Story one

It is said that when Zhou Enlai once hosted a Japanese distinguished guest, he was very busy

Chinese PinYin : Kai Shui Bai Cai