Cabbage in clear soup(qing tang bai cai )

Cabbage in clear soup

Introduction:

"Steamed Chinese cabbage in Supreme soup", a traditional Sichuan dish, was originally created by famous Sichuan chef Huang Jinglin when he was in the imperial dining room of the Qing palace. Later, Luo Guorong, a master of Sichuan cuisine, brought his cooking skills back to Sichuan and became a delicacy at the high-end banquet of Beijing Hotel. Boiled water cabbage is called boiled water. In fact, it is a clever use of clear soup. The key lies in hanging soup. The soup should be strong and clear, as clear as boiling water. At first glance, the finished cabbage looks like clear water, soaking in the hearts of several cabbages, without a star of oil. But when you eat it in your mouth, it tastes delicious. Boiled cabbage is actually a high-grade clear soup dish. (excerpt from Baidu) during the Spring Festival and the end of the competition, everyone makes a big meal. Beautiful, difficult, unique secret recipe, authentic and authentic dishes emerge in an endless stream. I really want to learn how to make boiled Chinese cabbage with light and natural flavor. When I take the finished product picture, I also take very simple and common containers and background to highlight the simple and natural flavor However, as the saying goes, the style of singing, the tune of the cook's soup, I am determined to challenge the highly difficult hanging soup. It happened that the company I led issued coupons for ham and Turkey. I chose either one of them. Of course, I chose ham. Wow, 30 pounds. When will I eat it? So he added the pork bone and the leftovers cut by fried hog jowl, and put a few dried scallops to make the soup. The author's level has not yet been able to hang the soup to the extent that the clear water is colorless. The soup made this time is really clear, but there is a little light tan, so I only dare to call the dish Qingtang cabbage. At the beginning of the article, the key is to hang the soup. If the soup is well hung, it will be very clear, with no oil star, and the soup and dishes are pure and sweet. It took several hours to learn how to make hanging soup. First, put ham, bacon, pig bone and dried yaozhu to boil the soup. Remove the residue and then filter it. In the process of filtration, it is turbid. Although the residue has been completely filtered, it reminds me that "delicious relationship" is the chicken putty used by Jianyue and TANGJian. The so-called chicken putty is to chop the chicken breast, add some wine and water, stir it and then stir it in the soup Maybe I used frozen chicken breast meat with poor viscosity, insufficient meat or problems in the operation process, but the soup was still not very clear. I was a little disappointed at that time, so I went to Baidu. Baidu also introduced egg white, which is the same as chicken putty. It also made suspended particles adhere to protein, so I decided to use egg white again For the final sprint, I used a small pot to fill half of the soup, about 500 ml, slowly injected egg white, and then fired. Then I used a wooden spoon to stir it desperately. Unexpectedly, the soup became more and more turbid. I thought, this time, the soup is still turbid than before, so I had to wait for the soup to boil. Just as I was thinking, the leader yelled, your soup rolled and turned off the fire After that, he turned off the fire. At that time, there was a large cloud like flocculent protein floating on the surface of the pan. When the protein split a crack, he saw that the water in it was very clear. I couldn't believe my eyes. I stared at him. Was it successful? Quickly skim the "floating clouds" on the noodles and see the clear soup. Not to mention how happy I am, I succeeded. But what's not good enough is that there may be a little pigment on the surface of raw materials such as ham or other materials. Although the soup is very clear, it shows a light tan color. Maybe my kung fu is not at home yet. I'll make more efforts in the future. But to be honest, it's not recommended to make this soup often. It takes too much time to make it. For the sake of clarity of the soup, I wasted two chicken breasts and two eggs. It's a crime to waste. If you think about it, there are still many people in the world who are still struggling with hunger. I'd like to make a soup occasionally. "

Production steps:

Step 1: cut off the leftovers of ham;

Step 2: cut off the leftovers of salted pork cheek meat, put a few pieces of ginger in a large tile pot, put ham, pork cheek meat and dried scallops into the pot, boil most of the water and open fire;

Step 3: put the pig bone in the pot with cold water, boil it over medium heat, force the blood out of the bone when the water boils, and then rinse it with hot water;

Step 4: at this time, the water in the earthen pot is warmer. After the pig bones are washed, put them in the earthen pot. When the water in the pot is boiled, put 3-4 tbsp of cooking wine into the earthen pot, then turn the heat to slow down and cook the broth for 3-5 hours;

Step 5: after the soup is cooked, turn off the heat, filter out the dregs visible to the naked eye, chop the chicken breast into velvet, put a little cooking wine and water into a paste, call it chicken putty, and go to the door to hang the soup;

The sixth step: slowly disperses the chicken putty into the soup pot, opens the middle fire, uses the spoon to turn the circle to stir, after the soup boil, many bubbles surfaced.

Step 7: at that time, I felt that the soup was not clear enough. Then I opened the egg to get the protein. I grabbed the protein with my hands. Because there was a big ball in the protein, I had to grab it loose, and the volume of divergence was bigger. I opened a small pot, filled about 500 ml of soup, opened fire, slowly injected the protein, and kept stirring in circles. When the soup was not boiling, it looked very turbid, so don't worry Heart;

Step 8: after the soup is boiled, you can see the flocculent protein floating up, and the clear soup is underneath;

Step 9: skim out the protein, use a sieve or funnel to support the coffee filter paper, or cotton gauze, and slowly filter the soup. Alas, it takes a lot of effort.

Step 10: This is the soup hanging out, cooled;

Step 11: pick out the tender leaves of Chinese cabbage and wash them;

Step 12: heat the part of soup to be put on the finished plate and pour it into the produced plate. Pay attention to the fact that the finished plate, pot and tools that come into contact with the soup can't have oil star, and you must wash it clean, otherwise the soup that is so difficult to hang out will be stuck with oil star, and the work will be greatly reduced;

Step 13: put the rest of the clear soup, put the cabbage after the soup is boiled, simmer the cabbage, put it into the plate with the clear soup, and put a few medlar on the surface to decorate it.

Materials required:

Cabbage leaves: about 1 / 2 lb

Ham: about 1 / 2 pound

Salted pork cheek: About 75g

Pig bone: about 1 pound

Ganyaozhu: 5 tablets

Chicken breast: 2 large pieces

Eggs: 2

Cooking wine: 3-4 tbsp

Note: first, the soup with high requirements is boiled with old hen, duck, pig elbow, pig bone, Jinhua ham, yaozhu, etc., which is also called Maotang. If you want the clear soup, it needs to be reprocessed. It is suggested that the family should not care too much about the complete and exquisite materials. Do their own materials. Who makes the soup every day? 2、 Experience tells me that fresh chicken breast is good, meat elasticity and viscosity are relatively good, do not prepare fresh with frozen it; third, the amount of soup and egg white ratio, about 500-600 ml of soup with two eggs of egg white, as for soup can be a little more? When cooking cabbage after hanging soup, all dishes, pots and utensils that come into contact with soup should be washed very clean, without oil. Otherwise, the finished product will have oil star, and the soup will be "tainted" and the work will be greatly discounted. This dish can also be regarded as a boutique. It is not recommended to make too much, about 500-600 ml Soup, generally 300 ml dish, the rest used to simmer cabbage, if not enough water simmer cabbage, you can add a little water, do not add soup, otherwise vegetables with soup suspended particles and oil star dirty soup.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: light

Chinese PinYin : Qing Tang Bai Cai