Boiling water cabbage is a famous dish in Sichuan and one of the classics in the state banquet dishes. It is deceptively simple, but it contains profound culinary skills and Chinese food culture.
The ingredients for boiling cabbage are very simple, only cabbage heart and chicken broth. However, the craftsmanship that goes into making this dish is very particular. First of all, you need to choose fresh cabbage hearts, remove the fascia and leaves, and leave only the most tender part. Then, cut the cabbage hearts into six pieces, tie each petal tightly together with a thin thread, and blanch it in boiling water to remove the raw and jerky taste of the cabbage.
Next, there is the soul of the dish - the production of chicken soup. Old hens need to be selected, and after a long time of boiling, the nutrition and aroma of the chicken are fully integrated into the soup. Then pour the chicken broth into the pot, add an appropriate amount of salt, pepper and other seasonings, and put in the blanched cabbage heart after boiling. Simmer over low heat until the cabbage hearts are soft and the flavor of the chicken broth has completely penetrated the cabbage.
Finally, place the cabbage hearts on a plate and pour over the remaining chicken broth. The characteristics of this dish are that it is fresh and delicious, the soup is mellow and delicious, and the color, aroma and taste are good. The cabbage heart absorbs the freshness of the chicken soup, the taste is crispy and soft, and the taste is fragrant; The chicken soup has a mellow flavor due to the addition of cabbage hearts. The color of the whole dish is bright, which makes people have an appetite when they see it.
The preparation of boiling cabbage may seem simple, but in fact, each step is exquisite. The selection of ingredients should be fresh, and the cooking should pay attention to the heat and time to ensure the original taste of the dishes. This is one of the reasons why boiled water cabbage can become a state banquet dish. It is not only a delicacy, but also an embodiment of culture and art.
In addition to being delicious, boiled water cabbage is also rich in nutritional value. Cabbage is a low-calorie, high-fiber, vitamin- and mineral-rich vegetable, which has the effects of clearing heat and relieving heat, and facilitating urination. Chicken soup is rich in protein, vitamins and minerals, which have the functions of nourishing the body and improving immunity. Therefore, boiled cabbage is a healthy and nutritious delicacy.
In short, boiling water cabbage is a famous Sichuan dish that is well worth tasting. It is not only delicious and nutritious, but also contains profound culinary skills and Chinese food culture. Whether it's a family dinner or a banquet, boiled cabbage is a very good choice. I hope you will enjoy this delicious state dish – boiling cabbage!