Chinese Food
Baby dishes in lazy version
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As the old saying goes, a hundred dishes is better than cabbage. . Cabbage is common, plain and light, but it is the most unusual. Taking it as the main material, it has created the most magical mystery. For me, it is like the legendary Sichuan dish boiled cabbage in the depth of cloud mountain. The real boiled cabbage is very complicated. You must have a great reverence for the food to make this dish. Mr. Shi Guanghua's book my Sichuan cuisine life. It describes the process of making boiled cabbage. After frosting in late autumn, choose a nest of cabbage with a tight heart. Be sure to leave the soil as soon as possible; remove at least two layers from the outside. Only leave the one with a tender white stem and fist size inside the heart. First soak the root part in the prepared soup. Let the outside vegetable stem soften. Then gently peel it four times Five pieces. The root cannot be disconnected. For example, when the water lily is first opened, it should be placed on the top of the net drain, and then it should be pricked repeatedly and deeply on the cabbage with a thin silver needle. It is the cabbage that is filled with invisible pores from inside to outside
Cooking ingredients
Cooking Steps
Step1:Wash baby cabbage. Cut cross knife. Quarte
Step2:Sliced garlic slices, peeled eggs, shelled and diced, washed and diced with green and red peppers
Step3:Boil a pot of clear water. Put in the chicken soup or thick soup treasure. Mix well until the mixture is complete
Step4:In another pot, heat the oil in a hot pot, put in the garlic cloves and stir fry. When it's yellowish, pour in the clear soup and bring to a boil
Step5:Put baby cabbage in the soup. Bring to a boil over the fire
Step6:Put the diced preserved eggs in the soup. Turn to a low heat after boiling. Cover. Cook for about 20 minutes until the baby cabbage is completely cooked and soft
Step7:Take out the baby dishes and put them on a plate. Let the eggs out and spread them on the baby dishes
Step8:Pour the diced green and red peppers into the remaining soup. Cook for 2 minutes over high heat
Step9:Put salt and starch in a small bowl. Add a small half bowl of clear water. Mix well. Pour into the boiling soup. Until the soup thickens. Turn off the fire. Pour evenly on the baby dishes.
Cooking tips:If you want to be as delicious as boiled cabbage, you need to make a pot of soup by yourself, in addition to the cooking method of cabbage mentioned before. Select the chicken to make the soup. It can't be too fat or too tender. Fat is heavy oil. Tender is easy to rot. after the whole chicken is cut, remove the belly oil. Wash the blood water. Then put it into the water. Boil it over medium heat. Change it into a slow fire. Remove the froth. Add the fresh ingredients such as abalone slices and white mushroom shreds. Simmer and stew for four or five hours. When the soup is fresh and thick, take out the whole chicken. Filter out the soup with gauze. The soup at this time is pure, transparent and fresh Beauty is hard to say. (from the soup making method in my Sichuan life) there are skills in making delicious dishes.
