Boiling water cabbage is a traditional famous dish originating from the Sichuan region of China, known as the "king of clear soup" in Sichuan cuisine, and is known for its clear soup with little water and original flavor. Boiling cabbage has a long history, and it is said that it was first created by Sichuan cuisine chef Huang Jinglin in the Qing Palace's imperial dining room, and later carried forward by Sichuan cuisine master Luo Guorong and became a fine product at state banquets.
The production process of boiling water cabbage is extremely tedious and delicate, and the requirements for ingredients and cooking skills are very high. First of all, in terms of material selection, the main ingredient of boiling water cabbage is the Chinese cabbage heart in the north, which is tender and delicious, and has a sweet taste. The soup is made with chicken, duck, pork ribs and other ingredients to extract the broth.
In the cooking process, the most important thing is the preparation of "boiling water". The "boiling water" here is not real water, but a clear chicken broth that is clarified by removing impurities from broth stock such as minced chicken and pork. This process needs to be repeated many times until the soup is as clear as water.
Finally, blanch the selected Chinese cabbage hearts and pour the chicken broth in the shape of "boiling water" until cooked. Because the soup poured into it needs to be piping hot, and the method is exquisite, it is called "boiling cabbage". After the dish is cooked, the soup is mellow and elegant, clear to the bottom; The color of the dish is tender and green, the form is gorgeous, and the feeling is clear and bright when you see it; The smell is elegant; The food is soft and tender, and the fresh fragrance is abnormal.
Boiling water cabbage is not only a delicious dish, but also a cultural inheritance and display. It represents the highest level of Sichuan cuisine and embodies the culinary concept of Sichuan cuisine that pursues the original taste and pays attention to soup. At the same time, boiling cabbage is also a classic in Sichuan cuisine, showing the unique charm and flavor of Sichuan cuisine.
In modern society, boiling water cabbage has become a food business card in Sichuan, attracting more and more tourists to come and taste it. At the same time, with the continuous development and innovation of Sichuan cuisine, boiling cabbage is also constantly innovating and advancing with the times, bringing food enjoyment to more people.