Cabbage in Clear Soup

Name: Cabbage in Clear Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 1/2 pound Cabbage leaves; About 1/2 pound Ham; Approximately 75g Salted Pork Cheek; About 1 pound Pork bone; 5 capsules Dried scallops; 2 large pieces Chicken breast; 2 pcs egg; 3-4 tbsp Cooking Wine

by rosejyy2000

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Steamed Chinese Cabbage in Supreme Soup (Steamed Chinese Cabbage in Supreme Soup), a traditional Sichuan dish, originally created by Sichuan celebrity chef Huang Jinglin when he was in the imperial dining room of the Qing Palace, and Luo Guorong, a master of Sichuan cuisine, brought his cooking skills back to Sichuan, thus becoming a blind feast at Beijing restaurants Delicacy. 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. (From Baidu)

During the New Year and the festival, it’s the end of the competition again. Everyone cooks a big meal. There are an endless stream of photogenic, difficult, unique, authentic, and authentic dishes. I really haven’t withdrawn it anymore. I want to learn how to boil water. Cabbage, come with a light and natural color. When shooting the finished picture, the author also used a very simple and ordinary container and background to highlight the simple and natural style. As the saying goes, the voice of singing, the soup of the cook, I am determined to hang on to the difficult Soup challenge challenge. The company that happened to lead issued a coupon of ham or turkey. You can choose one of the two. Of course I choose ham. Wow, 30 pounds. How long will it last? So I added pork bones and fried Hog Jowl with the cut off leftovers, and put a few dried scallops to make the broth.

The author's level has not been able to lift the broth to the point where the water is colorless. The soup made this time is indeed very clear, but there is still a light brown color, so I dare to name the dish as clear soup cabbage. At the beginning of the article, the key lies in hanging the soup. If the soup is hanging well, it will be very clear. There is no oil star, and the soup and vegetables are pure and sweet. It took a few hours to learn how to make the soup. First put ham, bacon, pork bones, and dried scallops to boil the broth, remove the residue, and then filter. The process of filtering will be turbid, although the soup residue is already After being filtered out, I remembered that "Tasty Relationship" is the chicken putty used by Jianyue and Tang Jian. The so-called chicken putty is to chop the chicken breast into puree, add some wine and water, stir and then stir in the soup to make the soup The fine particles in the chicken cubes are attached to the chicken cubes to make the soup clear. Maybe I used frozen chicken breasts with poor viscosity, insufficient meat, or problems during the operation. The soup was still not clear. I was a little disappointed at the time and went to Baidu. Baidu also introduced the use of egg whites. The reason is the same as that of chicken putty. It also allows the suspended particles to adhere to the egg whites. So I decided to use egg whites to make the final sprint. I used a small pot and half a pot of stock. 500ml, slowly inject the egg whites, turn on the fire, then use a wooden spoon to do it, stir desperately, I can't expect the soup to become more and more turbid, I thought, this time S is set, the soup is turbid than before, and it has to be harder I was waiting for the soup to boil while I was thinking about it, and the leader shouted, your soup rolled, turn off the fire, and then turn off the fire. At that time, a large cloud of flocculent protein was floating on the surface of the pot. When the egg white cracked a crack and saw that the water inside was very clear, I couldn't believe my eyes, and my heart glared. Did it succeed? Quickly scoop off the "floating clouds" on the noodles. What you see is a clear and clear soup. Don't be happy, I succeeded. But the fly in the ointment is that the raw materials used, such as the skin of ham or other materials, may have a little pigment. Although the soup is very clear, it shows a faint brown color. Maybe it's because I haven't gotten home yet, and I will continue to work harder in the future. But to be conscientious, it is not recommended to make this soup frequently. It is too time-consuming and accidental. To make the soup clear, I wasted two pieces of chicken breast and two eggs. Waste is a crime. If you think about it, there are many people in the world. Still struggling with hunger, give me a soup-occasionally. "

Ingredients

About 1/2 pound Cabbage Leaves
About 1/2 pound Ham
Approximately 75g Salted Pork Cheek
About 1 pound Pork Bone
5 capsules Dried Scallops
2 large pieces Chicken Breast
2 pcs Egg
3-4 tbsp Cooking Wine

Cabbage in Clear Soup

1. Cut off the leftovers of the ham;

2. Cut off the leftovers of the salted pig cheeks, put a few slices of ginger in a large clay pot, put the ham, pig cheeks, and dried scallops into the pot, boil most of it in water, and boil it over a fire;

3. Put the pork bones in a pot of cold water, turn on medium heat, when the water is boiling, force the blood out of the bones, and then rinse with hot water;

4. At this time, the water in the clay pot is warmer. After the pork bones are rinsed, put them into the clay pot, wait for the water in the pot to boil, add 3-4 tablespoons of cooking wine, then turn the heat to a slow heat and slowly simmer the broth for 3-5 hours;

5. After the soup is boiled, turn off the heat, filter out the residue visible to the naked eye, chop the chicken breast into puree, add a little cooking wine and water to stir into a paste, called chicken putty, the door is used to hang the soup;

6. Slowly put the chicken putty into the soup pot, turn on medium to high heat, stir with a spoon in a circular motion, and a lot of bubbles will surface after the soup is boiled;

7. At that time, I felt that the soup was far from clear enough. Then I opened the egg to take the egg whites. The egg whites that were taken out were grabbed a few times with your hands. Because there is a very large mass in the egg whites, you have to grab and scatter it. The volume of divergence is larger. In a small pot, put about 500ml of soup, turn on the fire, slowly inject the egg whites, and stir continuously after injecting. The soup looks very cloudy when it is not boiling, don't worry;

8. After the soup is boiling, you will see the cotton-like protein float up, and the clear soup underneath is clear;

9. Skim out the protein, use a mesh screen or funnel to support the coffee filter paper, or cotton gauze, and slowly filter the soup. Alas, it takes a lot of work.

10. This is the clear soup hung out, cooled;

11. Pick out the tender leaves of Chinese cabbage and wash them;

12. Heat up the part of the soup that will be used on the finished dish, pour it into the finished dish, pay attention to the finished dish, pot and tools that come into contact with the soup. There must be no oil stars. They must be cleaned, otherwise it will be too difficult to hang. The soup comes out with oil stars, the time is wasted, and the works are greatly reduced;

13. Then put the remaining clear soup, put the cabbage after the soup is boiled, simmer the cabbage, put it in the plate with the clear soup, put a few medlars on the noodles to garnish (can be saved).

Tips:
1. Generally, the high-demand broth is made from old hen, duck, pork knuckle, pork bones, Jinhua ham, scallops, etc. It is also called hair soup. If you want a clear soup, it needs to be processed again. It is recommended to make it at home. Don't care too much about the completeness and exquisiteness of the materials, just use your own materials, who makes stock every day?

2. Experience tells the author that it is better to use fresh chicken breasts, the meat is better in elasticity and viscosity, if not fresh, use frozen ones;

3. The amount of hair soup is proportional to the egg white. About 500-600 ml of hair soup uses 2 egg whites. As for the soup, can it be slightly more? Need to experiment to know;

4. When the cabbage is cooked after hanging the soup, the finished dishes, pots and all utensils that come into contact with the soup must be washed very clean and not sticky with oil, otherwise the finished product will have oil stars, which are hard to hang. Tang was "contaminated" for nothing, and his work was greatly discounted;

5. This dish can also be regarded as a fine product. It is not recommended to make too much. About 500-600ml of soup, the general dish is about 300ml. The rest is used for simmering cabbage. If there is not enough water when simmering cabbage, you can add a little water. , Do not add Maotang, otherwise the clear soup will be soiled by the suspended particles of the Maotang and oil stars.