Boiled Cabbage
by Meimeijia's Kitchen
Favorite
Difficulty
Normal
Time
10m
Serving
2
Boiling water cabbage is a traditional Sichuan dish. It was originally created by Sichuan celebrity chef Huang Jinglin when he was in the imperial dining room of the Qing Palace. Later Sichuan cuisine master Luo Guorong brought his cooking skills back to Sichuan and became a blind delicacy at high-end banquets in Beijing restaurants. The name of boiled cabbage is boiling water, but in fact it is a clever use of clear soup. The key is to hang the soup. The soup should be strong and clear, as clear as boiling water. At first glance, the finished vegetable looks like a few cabbage hearts soaked in water, and a star oil flower is missing. But when you eat it in your mouth, it is fragrant and refreshing. Boiling water cabbage is actually a premium clear soup dish.
Don't think that "boiled water" is "boiled water". The "boiled water" here is the most high-end soup. It is hung with hens, ducks, ham, scallops, knuckles, etc. It is delicious. It's just because it's hanging well and the soup is as clear as water, that's why it's such a humble name. It is not called "supplied cabbage" and it is used in the opposite way. People can't look good, and dishes can't be justified. In the past, in Sichuan cuisine, this was the first-class soup that competed with the delicacies and seafood in price and taste.
Of course, there are not so strict requirements for home production. Today’s home-cooked version saves several processes, but the broth is essential.
Don't think that "boiled water" is "boiled water". The "boiled water" here is the most high-end soup. It is hung with hens, ducks, ham, scallops, knuckles, etc. It is delicious. It's just because it's hanging well and the soup is as clear as water, that's why it's such a humble name. It is not called "supplied cabbage" and it is used in the opposite way. People can't look good, and dishes can't be justified. In the past, in Sichuan cuisine, this was the first-class soup that competed with the delicacies and seafood in price and taste.
Of course, there are not so strict requirements for home production. Today’s home-cooked version saves several processes, but the broth is essential.
