What is the origin and making method of boiled cabbage?

Sichuan traditional famous dishes. "Boiled cabbage" was originally created by Huang, a famous chef of Sichuan cuisine, in the Imperial Restaurant of Qing Palace. Later, jing wong brought this dish back to Sichuan, where it was widely circulated. More than 30 years ago, Luo, a master of Sichuan cuisine, was transferred to Beijing Hotel to take charge of cooking, and brought the cooking technology of "boiled cabbage" back to Beijing Hotel, which became a delicious dish at the top-class banquet of Beijing Hotel. It is not easy to make boiled cabbage, but the key is to hang soup. The soup should be thick and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water, but not a star of oil flowers, but it is fragrant and refreshing in the mouth.

There are many legends about "boiled cabbage" in Sichuan Hotel. The most famous one was when Premier Zhou Enlai hosted a banquet for Japanese distinguished guests. Because the female guests only saw a piece of clear water with a few cabbages floating on it, she felt that it was definitely tasteless, and she was reluctant to move chopsticks. At the repeated invitation of Premier Zhou, the female guest managed to scoop some soup with a small spoon. Who knows, she was dumbfounded as soon as she tasted it, and she did not forget to ask the Prime Minister: Why can boiled cabbage be so delicious?

Basic materials

Chinese cabbage 10 kg, old hen 2500g, salt15g, monosodium glutamate15g, cooking wine10g, a little pepper, 50g onion and 5g ginger.

[Edit this paragraph] method

First of all, it takes two pots and two fires to make soup.

A pot of broth, the temperature under the pot is about 7 or 80 degrees, put a net leak on the pot and keep warm with slow fire.

First, choose a small cabbage, then remove the outer two layers and soak the root of the cabbage in the prepared soup to soften the outer stem. Then, gently peel off 4 or 5 pieces, keep the roots from breaking, lay them flat on the net for leakage, and repeatedly puncture the cabbage with a fine silver needle.

Then pour the soup on the cabbage with a spoon, while the soup is almost finished, change the pot to continue. Until the outermost stalk is completely cooked and softened, you can put the cabbage in the serving container and slowly pour in the fresh broth.

[Edit this paragraph] Secret technology disclosure:

Strictly speaking, this dish should be called "clear soup cabbage" and named after "boiled water". First, because it looks like clear soup, it is more of a gimmick.

1, Chinese cabbage, actually only the yellow tender heart in the middle of Chinese cabbage is the best.

2, the so-called "boiling water", is to put the old hen, old duck, Yunnan Xuanwei ham hooves, ribs, scallops and other fresh goods into the boiling water pot, after removing blood water and impurities, wash them, put them into the soup pot together, add enough water, ginger, onion, after boiling, remove the floating foam, add cooking wine, switch to low heat to keep it slightly boiling, and slowly cook until the soup tastes delicious (at least

3. Beat the clean chicken breast into minced meat, stir the minced meat and cold soup into soybean milk, and pour it into the cooked fresh soup. At this time, there will be a wonderful landscape in the fresh soup: the impurities in the soup are scrambling to adsorb on the minced meat and slowly form a ball. It takes about 65,438+00 minutes to pick up and discard the ball. Repeat this for 2-3 times until the soup is "clear" like boiling water.

4. Make it with yellowish boiled water. Put the cabbage heart in boiled water to interrupt its growth, then rinse it with clear water, put it in boiled water for 15 minutes after removing the fishy smell, take it out and put it at the bottom of the soup basin, then gently pour it into boiled water to serve.