Winter's Nutritious and Delicious "chestnut Braised Cabbage"

Winter's Nutritious and Delicious "chestnut Braised Cabbage"

1. Boil the cut cabbage heart with boiling water and remove it for later use.

2. Put a little oil in the pan and fry the shallots over a low fire until fragrant.

3. Then remove the chives.

4. Pour the chicken broth into the pot and bring it to a boil. Add a few drops of Huadiao wine to the broth.

5. Sprinkle a little salt to adjust the bottom flavor.

6. Sprinkle a little pepper, sugar and monosodium glutamate in the pot to adjust the taste of the soup.

7. After the soup is tasted, add the boiled cabbage heart and chestnut meat and simmer for a while to soften the cabbage.

8. Then use water starch to thicken the gorgon, and after the gorgon juice is gelatinized, it can be out of the pan.

9. Braised cabbage with chestnuts is ready, very simple.

Tips:

The characteristics of this dish: beautiful color, soft and rotten cabbage, sweet chestnuts, delicious soup, simple preparation and rich nutrition.



Tips;

1. For cabbage, choose the crispy inner part of the cabbage head, and cut it into neat strips with the help and Yeshun knife.

2. When boiling chestnuts, use high heat to cook until the chestnuts are broken, and then dry and peel the skin to get the meat.

3. The cabbage should be simmered until it is soft, and the broth must be used.

4. The preparation method of clear chicken soup, that is, broth;

Ingredients list: 1 old hen, 10 grams of scallops, 2 pieces of 25 grams of Jinhua ham, 1 piece of fresh pork forefoot, 150 grams of minced lean beef, 200 grams of minced chicken breast, 20 grams of two pieces of old ginger, 15 grams of Huadiao wine, water Right amount.

Production Method;

(1) Wash the old chicken and soak it in clean water for two hours, then rinse again and put it in the pot, add scallops, ham slices, pig's feet, and old ginger, add a few drops of Huadiao wine, and finally add five to six times Boil the water to remove the foam, then change the heat to a low heat to keep the soup at about 95 degrees, which is like a non-boiled state, and simmer for 2-3 hours.

(2) After the soup is boiled, remove the raw materials inside, and then filter the residue with a fine sieve for use. Chop the ground beef several times with a knife to make it into a puree, then add doubled water and stir until it becomes a paste. In the same way, add water to the minced chicken and stir until it becomes a paste.

(3) Bring the filtered chicken broth to a boil again and pour into the minced beef that has been stirred into a paste. When the minced meat rises, use a sieve spoon to remove it. Then boil the soup and pour the chicken paste to make it float and remove. At this time, the impurities in the soup will be clear and transparent with the rise of the minced meat, with a slight light brown color, and the chicken broth is ready.

This soup can be used to make any high-end dishes. The above is the basic method of hanging the broth. It looks complicated and is actually very simple. The key is to master the heat. The soup must not be opened. Finally, do not use ground beef and chicken to hang the broth. Let it open and use medium heat. (Note: If you use more than two chickens to cook the soup, you can choose to cook the pig’s front elbow at the same time. The soup should be replaced with pig’s trotters. The yield rate of the soup is two catties per catty of raw materials. The raw materials can also be boiled in boiling water and boiled again into a thick soup, that is, the second soup, which can be used for stir-frying or making casserole dishes.)



This winter seasonal dish "Chestnut Braised Cabbage" of the big stir-fry spoon is ready for your friends' reference!