Who knows what boiling water cabbage is

Boiling water cabbage Cuisine: Sichuan cuisine.

Basic features: This dish is a pictogram dish of Sichuan cuisine, the soup stock is as clear as water, just like fresh and tender cabbage put into boiling water, the soup is clear and delicious, and the cabbage is delicious and delicious.

Basic ingredients: 10 kg of Chinese cabbage, 2500 grams of old hen, 15 grams of salt, 15 grams of monosodium glutamate, 10 grams of cooking wine, a little pepper, 50 grams of green onions, 5 grams of ginger.

Method: Chinese cabbage to break the old gang, choose tender heart. Cut the rhizome of the cabbage into a conical shape, peel off the fascia on the top, punch a cross knife on the top of the cone, and rinse it well.

Boil the pot of boiling water, blanch the cabbage heart thoroughly, remove it and rinse it with cold water, straighten out and cut off the excess vegetable leaves, divide it into centimeter choy hearts, and stack them neatly in the soup cup. Remove the chicken breast and chicken sprouts of the old hen, remove the grease, smash it into a fluffy shape with the back of a knife, put it in a small basin and add water, green onions, ginger, cooking wine, pepper to pour out, and set aside. Put the rest of the old hen into an aluminum pot, add water to boil, skim off the foam, change the heat to make it slightly boiling, and cook for about five or six hours.

Pass the boiled soup through Luo, skim off the oil slick, boil the chicken broth with laxative, pour the clear soup into the soup cup, and steam it through the upper drawer.

I don't know. According to my understanding, it is just cabbage blanched in boiling water and fished out.

It is a famous Sichuan dish. OriginSichuan cuisineCelebrity chef Huang Jinglin in the Qing PalaceImperial Dining RoomIt was created at the time, and later carried forward by Luo Guorong, a master of Sichuan cuisine, and becameState dinneron a boutique.

Boiling water cabbage. English name: steamed Chinese cabbage in supreme soup) is a famous Sichuan dish, originally created by Sichuan cuisine celebrity chef Huang Jinglin when he was in the Qing Palace Imperial Dining Room, and later carried forward by Sichuan cuisine master Luo Guorong and became a fine dish at state banquets.

Boiled cabbage is made with Chinese cabbage hearts from the north, and is served with chicken, duck, pork ribs, and clear broth with minced chicken and pork.

Season to taste and drizzle some chicken fat over the soup at the end. After the dish is cooked, it is fresh and elegant, the fragrance is strong and mellow, and the soup is thick, but it is fragrant and refreshing, not greasy.

Boiling water cabbage is a traditional Sichuan famous dish, which was originally created by Sichuan cuisine chef Huang Jinglin when he was in the imperial dining room of the Qing Palace. Later, Huang Jinglin brought this dish back to Sichuan and it was widely spread. More than 30 years ago, Sichuan cuisine master Luo Guorong was transferred to the Beijing Hotel.

The chef is in charge, and the cooking technology of "boiling water cabbage" is brought back to Beijing, so as to become a delicacy on the high-end banquet of Beijing Hotel, "boiling water cabbage" is not easy to cook, the key is to hang the soup, the soup should be thick and clear, clear as boiling water, the finished dish at first glance is like a few cabbage hearts soaked in clear water, and a star oil flower is not seen, but it is fragrant and refreshing to eat in the mouth.

Don't think that "boiling water" is "boiled water", the "boiling water" here is the most high-end soup, with hens, ducks, ham, and scallops.

The elbow and other feeding materials are hoisted, and they are extremely delicious. It's just because it's hung well and the soup is as clear as water that it's called such an inconspicuous name. It is not called "cabbage in the soup" is also used in the opposite direction, people can not be good-looking, and dishes can not be literate.

In the past, in Sichuan cuisine, this was a first-class soup dish with the delicacies of the mountains and seas in ** and taste.

Ingredients: 2 baby cabbage, 300g broth.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of starch.

Preparation of boiling water cabbage:

1. Baby cabbage.

2. Stock. <>

3. Remove the old leaves of baby cabbage, wash and cut it.

4. Blanch in boiling water until it is just broken (keep the original color), and immediately put it into cold boiled water to cool.

5. Put the wok on the fire and put in the broth.

6. Gasho wine, monosodium glutamate.

7. After the pepper and salt are boiled.

8. Skim off the foam and thicken.

9. Gently pour into the bowl with choy sum.

10. Finished product.

Boiling water cabbage is a famous Sichuan dish, originally created by the famous Sichuan chef Huang Jinglin when he was in the imperial dining room of the Qing Palace, and later carried forward by the Sichuan cuisine master Luo Guorong and became a fine product at the state banquet.

Boiled cabbage is made with Chinese cabbage hearts from the north, boiled with chicken, duck, and pork ribs, seasoned with clear broth of minced chicken and pork, and drizzled with some chicken fat at the end of the soup. After the dish, it is fresh and elegant, the fragrance is strong and mellow, the soup is thick, not greasy, but fragrant and refreshing.

Boiling water cabbage. Ingredients:

350 grams of old hen, 350 grams of duck, 250 grams of pork knuckle, 250 grams of money cloud leg, 300 grams of pork (lean), a number of baby cabbage, 1 green onion, 1 piece of ginger, appropriate amount of cooking wine, appropriate amount of egg white, appropriate amount of refined salt.

Cooking steps:1Wash the old hen, duck, pork knuckle and ham and set aside.

2.Soak the cloud leg in warm water for 2 hours to remove the salt.

3.Blanch the old hen, duck, pork knuckle, and salted cloud leg to remove impurities.

4.Put the old hen, duck, pork knuckle, cloud leg, green onion, ginger, and cooking wine into the pot, and add ten times the water.

5.Bring to a boil over high heat and skim off the foam.

6.Keep the soup boiling over low heat and simmer for 8 hours.

7.Remove all the ingredients from the soup.

8.Take 2 pieces of lean meat, remove all the fat and set aside.

9.Smash the back of a knife into minced meat.

10.Add egg whites and cooking wine to the minced meat and stir well.

11.Take a small piece of minced meat and add plenty of water.

12.Dissolve the minced meat completely in the water.

13.Pour the minced meat water into the stock.

14.Express stir well.

15.Adjust the heat to keep the soup boiling slightly, and the minced meat will absorb impurities and float on the soup noodles.

16.Use kitchen gauze to filter out impurities.

17.Repeat steps 11 16 until the soup is clear and warm, season with salt and set aside.

18.Peel off the outer layer of baby cabbage.

19.Changed to 1 4

20.Boil a pot of boiling water and add salt.

21.Blanch the baby cabbage until it is broken.

22.Then soak the baby cabbage in ice water.

23.Squeeze out the water from the dish.

24.Place in a bowl and add enough stock to soak in the core.

25.Cover with plastic wrap and steam over high heat for 10 minutes.

26.Medium the refills and serve on a plate.

27.Drizzle in unused stock.

Cooking Tips:

1. The soup is shaped like boiling water, clear to the bottom, and there are no impurities because the minced meat adsorbs the impurities in the soup, making the original turbid and rich broth extremely clear, like boiling water. If you want to get a clear soup, you can also use this method for other dishes.

2. The more times you boil the minced meat, the clearer it will be, but it is good to cook it once or twice at home. You can choose pork or chicken breast.

3. The baby cabbage should be of high quality, try to choose the inner layer, and screen out the old ones.

Hello, boiling cabbage, in Cantonese cuisine, you can take a look at this kind of words, he is relatively light, and the original taste.

Boiling water cabbage, I think it is in Sichuan cuisine, it is a kind of intestinal cleansing food, so eat it often to eliminate all the waste in the intestines.

Boiling water cabbage is just a home-cooked dish, which is made by people all over the world, and does not belong to that cuisine.

Which cuisine is the water cabbage, the boiling water cabbage should belong to the variety of Huayang cabbage.

Boiled cabbage is a classic Sichuan dish.

Which cuisine is boiled cabbage in? Boiling water cabbage is a Lu dish.

Boiled cabbage is a traditional dish in the Sichuan cuisine series.

Which dish series is boiled cabbage from? It's one of the Chinese food series.

Which cuisine is boiling water cabbage, and the white color of boiling water in it should be relatively light? It's kind of a soup, right?

Sichuan cuisineAh, boiling cabbage is a famous Sichuan dish, originally created by the famous chef of Sichuan cuisine Huang Jinglin in the imperial dining room of the Qing Palace, and later carried forward by the Sichuan cuisine master Luo Guorong and became a fine product at the state banquet. Boiled cabbage is made with Chinese cabbage hearts from the north, boiled with chicken, duck, pork ribs, and seasoned with clear broth with minced chicken and pork.

Boiled cabbage belongs to Sichuan cuisine and is also a dish in the state banquet. And it is known as one of the pinnacles of Sichuan cuisine.

Boiling water cabbage belongs to Sichuan cuisine. Sichuan cuisine is generally spicy and numb, but boiling water cabbage belongs to Sichuan cuisine, which is not spicy.

Sichuan famous cuisine, originally created by the famous Sichuan chef Huang Jinglin in the Qing Palace's imperial dining room, was later carried forward by Sichuan cuisine master Luo Guorong and became a fine product at the state banquet.

No. After washing and cutting the cabbage, put it in boiling water to break the raw, then immediately remove it, and then put it in cold water to cool. Then put in another pot of clear soup, add Shao wine and monosodium glutamate, pepper and salt socks, boil and remove the foam on the soup, and then pour the boiled stock into the bowl where the cabbage heart is auspicious.

Yes, put the cabbage in a pot after boiling the water, cook until the color of the cabbage changes, add a little salt during the cooking process, and then remove it.

No, Kaiyou Xun teases the boiled cabbage god for sale, this Chang brother is just a name, and the soup used to really cook the cabbage needs to go through a lot of processes, which is very complicated.

Of course not, they boiled some meat and vegetables into soup in advance, and finally filtered it many times, and then put in a cabbage, which was still a dish of sedan chair pei at the state banquet.

Of course not, the water in this dish is broth, which is made with chicken broth, and there are many pork ribs, scallops, and ham in it.

Ingredients: Cabbage, chicken thighs, chicken breast. Excipients: green onions, ginger. Method:

1.Wash and dry the cabbage, cut the cabbage heart into a rice knife to remove the heart, then put the cabbage into boiling water to boil, cook it thoroughly and soak it in cool boiled water.

2.Pour the stock into a pot, bring to a boil over low heat, and set aside. Put the chicken thighs in a blender, pour in half of the ginger and stir together to make a puree, make a red cheek, and set aside. Beat the chicken breast into a puree, pour it into a bowl and add the chopped green onion to make a white sauce.

3.After the broth boils, while stirring the broth, pour in the red seeds, turn to low heat, slowly raise them with water, after boiling the pot, the red seeds form a ball, take them out to dry the water, then boil the pot to stir the soup, pour the white seeds into the pot, continue to boil slowly over low heat, and take out the seeds after forming a piece, leaving the clear soup for the year.

4.Scoop up the cabbage in cold water, wring out the water by hand and tear it into strips, put it in a bowl, put the clear soup into the pot and put an appropriate amount of salt to boil and pour it into the bowl, then wet the morning finch with sorghum paper, wrap the bowl, and steam it in the pot for about 15 minutes.

5.The finished dish after it comes out of the pot.

1. Choose round Chinese cabbage, this kind of cabbage is easy to cook, good taste, whether it is fried or shabu-shabu, this kind of cabbage is easier to cook than ordinary Chinese cabbage.

2. Put water and ginger slices in a casserole, and boil a dozen wolfberries together.

3. Wash the cabbage and separate the leaves from the cabbage.

4. After the water boils, put the cabbage first, boil for half a minute, add salt, and boil the cabbage leaves.

5. Add olive oil.

Boiling water cabbage is a ** dish, I like to eat it myself, it is delicious, if I don't like this dish, it is not delicious. Let's teach you how to make a few ** dishes.

Boiled vegetables. Boiled pumpkin.

The pumpkin itself has a sweet taste, and it only needs to be boiled to have a sweet and soft flavor. And pumpkin is very low in calories, making it a good choice for meal replacement.

Boiled asparagus. Asparagus, the most common supporting role in Western food, is delicate and bright green, with the breath of spring, and it is enough to whet your appetite after simple cooking. In fact, there are many ways to eat young asparagus stems, which are generally eaten raw in Western food, or they can be peeled, steamed or boiled and smooth, and then served with melted cream or cheese.

Boiled okra. Okra, which is very novel in both appearance and taste, is fresh and crisp when boiled, and its unique mucus adds a wonderful texture, and it is delicious when boiled in soy sauce or cream sauce. In addition, okra is rich in vitamin C and soluble fiber, which can make **whitening and delicate, so girls eat more Fresh okra must be kept fresh at low temperature, but it can't enjoy the courtesy of refrigerator refrigeration, so the delicate okra can only be stored in an environment of about 9.

Benefits of eating vegetables.

1.The fiber in vegetables can effectively promote the peristalsis of the intestines and stomach, so it can reduce the time that food stays in the intestines, reduce the absorption of nutrients, and help to eliminate waste products that are not beneficial to the human body as soon as possible. Modern people's diet consumes too many processed products, so they should eat more vegetables, which can not only delay the rate of food digestion and absorption, but also strengthen the stomach and intestines, adjust blood quality and physical fitness.

2.The fibre in vegetables increases chewing and satiety, while reducing food intake and thus calorie intake.

"Boiling water cabbage" is a traditional soup dish that is usually served at the end of the feast. This dish used to be made with Chinese cabbage hearts in the north, seasoned with chicken soup, and poured some chicken fat in the soup at the end, the soup was delicious and the cabbage was light, and you used it to clear your mouth after eating big fish and meat, which is a more elaborate way to eat. "Boiling cabbage" is available in Sichuan cuisine, Huaiyang cuisine and Tanjia cuisine, but the method is slightly different, but the overall practice is not much different.

Now it is much easier to make this dish, there is a kind of baby cabbage in the market, you can use it, which also saves the waste caused by wrapping cabbage hearts. It can be made directly with baby cabbage, as long as there is chicken soup, it is very simple to make, and the method is as follows;

Process: Boiled. Taste: Salty umami.

Calories: Lower calories.

Ingredients: 2 baby cabbage, appropriate amount of salt, 1 gram of monosodium glutamate, appropriate amount of broth, a little rice wine, a little pepper.

Cooking steps:0"Boiling water cabbage" is a traditional soup dish that is usually served at the end of the feast.

This dish used to be made with wild Chinese cabbage hearts in the north, seasoned with chicken soup, and poured some chicken fat in the soup when Song Yin Omen poured the soup at the end, the soup was delicious and the cabbage was light, and you used it to clear your mouth after eating big fish and meat, which is a more elaborate way to eat.

"Boiling cabbage" is available in Sichuan cuisine, Huaiyang cuisine and Tanjia cuisine, but the method is slightly different, but the overall practice is not much different. Now it is much easier to make this dish, there is a kind of baby cabbage on the market, you can use it, which also saves the waste caused by wrapping cabbage heart. It can be made directly with baby cabbage, as long as there is chicken soup, it is very simple to make, and the method is as follows;

1.Cut the baby cabbage into strips and set aside.

2.Bring water to a boil in a pot and add salt, pepper and MSG to taste.

3.Add baby cabbage and blanch.

4.Blanch the vegetables until they collapse, remove them and put them in the soup pot.

5.Pour the chicken broth into another pot.

6.The chicken broth is seasoned with Shao wine, salt, pepper and monosodium glutamate.

7.Bring the chicken broth to a boil.

8.Then pour it into a soup bowl and pour it on top of the baby cabbage to serve.