Chinese Cabbage in Soup(kai shui bai cai )

Chinese Cabbage in Soup

Introduction:

"Sichuan traditional dishes. "Boiled cabbage" was originally created by Huang Jinglin, a famous Sichuan cuisine chef, in the imperial dining room of the Qing Dynasty. Later, Huang Jinglin brought it back to Sichuan and spread it widely. The cabbage is not cooked, but scalded. Use a large spoon to scoop the warm soup and pour the cabbage repeatedly until the outermost stem is completely cooked and soft. Then put the cabbage into the soup basin and slowly scoop in the hot soup. At this time, four or five unfolded leaves set off a big cabbage heart like a water lily in the middle. The stems and leaves of the cabbage are as fresh as a fresh cabbage, without any trace of burning, boiling and simmering. The clear soup is without oil star and color. "

Production steps:

Step 1: wash the chicken, ribs and scallops, bring them to a boil and drain.

Step 2: clean impurities with warm water.

Step 3: add enough water to the pot, add the old hen, pig bone, scallop, ginger and scallion, mix in the right amount of cooking wine, boil over high heat, skim the foam, change to low heat, keep the noodle soup slightly open. (if the heat is too high, it will be boiled into white milk soup, but if the heat is too low, the fresh flavor will not be strong.)

Step 4: chop the chicken breast into minced meat, soak it in onion and ginger water for a while, and wrap it in gauze.

Step 5: pick up the soup, put the chicken into the clear soup, and stir over high heat.

Step 6: after the turbid suspended substance in the soup is absorbed by chicken antler, take out chicken antler.

Step 7: filter out the impurities in the clear soup.

Step 8: pour into the pot again, put the chicken into the clear soup, continue to heat and stir.

Step 9: after filtering the impurities for 3 times, take out the clear soup and let it stand for a while to precipitate.

Step 10: separate out the clear soup slowly.

Step 11: trim the heart of the Yellow seeded cabbage and soak the wolfberry in the clear soup.

Step 12: blanch in boiling water until it's just broken (keep the original color), immediately put it into cold boiled water to cool, and then take out the water.

Step 13: trim the cabbage heart with a knife, put it in a soup bowl, add wine, salt and pepper, scoop in the clear soup and decorate with medlar.

Step 14: steam in a steamer over high heat for 2 minutes, remove and decant the soup, then pass the clear soup once more.

Step 15: after boiling the clear soup, skim off the froth and pour it into the bowl with vegetable heart.

Step 16: this dish features: fresh and elegant, strong flavor alcohol.

Materials required:

Old hen: half a chicken

Spare ribs: moderate amount

Scallops: a little

Yellow seeded cabbage heart: right amount

Wolfberry: moderate

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

White pepper: right amount

Refined salt: right amount

Note: 1. To make this soup, you can choose baby cabbage or cabbage. 2. It can be eaten by the general population.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Kai Shui Bai Cai