Boiled cabbage, how can it sound that such a cheap dish can still be served at a state banquet?

Although the name boiled cabbage sounds very general, it is really particular. Boiled cabbage originated in Sichuan. It is a very common dish. However, after people's innovation and improvement, boiled cabbage was selected for the state banquet. Although this dish sounds simple, it is really complicated to cook.

The history of boiled cabbage originated from the creation of Huang, a Sichuan cuisine chef who was appreciated by Cixi. In the work of the chef, some people disdain Sichuan food and think it is spicy and rustic. In order to prove Sichuan cuisine, Huang thought hard and kept trying, and finally made a dish that would be complicated and simple to the extreme, sweeping away grievances for Sichuan cuisine. 1954, when Luo, the master of Sichuan cuisine, served as the chef of Jinghua Hotel, he introduced boiled cabbage to the state banquet, thus becoming a must-have dish in high-end banquets.

After all, where is this boiled cabbage delicious? People who know how to eat will know at a glance that the core of this boiled cabbage is the soup head. A good soup can make all kinds of ingredients glow with different magic. The water used for cooking cabbage is not ordinary water, but specially treated chicken soup. This chicken soup is not ordinary chicken soup. In addition to chicken, it also contains all kinds of trotters and ribs. In addition, this soup takes a long time to cook, and it takes about three hours to cook all the ingredients on a small fire.

The next important step is to filter the cooked chicken soup, then make the lean pork and chicken breast into a paste, put it into the soup three times, continue cooking for about half an hour, and then filter out the soup. Next, take out the most tender cabbage heart, punch a hole in it with a fine needle, then put it in a colander and soak it in soup, and you can put it in a bowl. It's boiled water, but in fact, old hen, old duck, ribs, scallops, ham and other ingredients are put into the pot and boiled for several hours. This is called jumping over the wall. Finally, put the cut chicken breast into the soup to absorb impurities. Finally, the soup is clear as water, fragrant and thick at the entrance. Then choose the tender heart of the tender cabbage, blanch it with hot water, pour the broth on it, and plate it. This dish looks bland, but it tastes light and refreshing and delicious, especially suitable for us who eat greasy oil in modern times.