Steamed Chinese Cabbage in Soup

Boiled Cabbage (Steamed Chinese Cabbage in Soup), the han nationality traditional dish, is the original department of sichuan cuisine chef Huang Jinglin created during qing dynasty palace kitchens, after the sichuan master Luo Guorong its cooking out of sichuan, to become a Beijing hotel high-end banquet delicacy.
Boiled cabbage name is coincidence with clear soup, its key lies in the soup, soup to a strong and clear, clear is like water, into a dish at first glance, such as clear blister with a few cabbage heart, can't see any oil spray, but eating in the mouth, it feel like fragrance and refreshing. Boiled cabbage in fact is a senior clear soup.

Production process:
1. boil soup to two POTS, two fire. A pot of soup, the temperature of the pan and degrees can probably; A pot to put a net leakage, fire insulation.

2. choose small cabbage, and then remove the two layers of outside, put Chinese cabbage root tuned soup bubble, let the external floret to soften, then gently remove the 4, 5, the root can't disconnect, flat net leakage, with fine silver needle puncture repeatedly on vegetables.

3. pour the soup with a spoon on the cabbage, side finished soup in the pot to continue again, until the outermost floret fully ripe soft, can put the cabbage serving containers, then slowly pour fresh stock.

Tips:
1. bok choy, really only take Chinese cabbage in the middle of the little yellow tender heart, boiled cabbage heart the penetration of the is the best.

2. the so-called "boiled water", it is the old hen, old mother duck, yunnan xuanwei ham on the hoof, ribs, scallops fresh, respectively, into the boiling water pot, in addition to clear the blood and remove impurities rinse again, together into the soup pot, add enough water, ginger, spring onion, bring to a boil to froth, charging, use small fire remain slightly open not boiling, browned slowly soup tasty (at least 4 hours).

3. the net will be chopped chicken breast meat into, with cool fresh soup stir chopped the meat into soya-bean milk, fresh soup, pour into a boiling the first-of-the-season soup there will be a wonderful landscape: the impurity in the soup scrambling to adsorption on the chopped meat, gradually form a ball, about 10 minutes to ball up, abandon instead. So 2-3 times repeatedly, until the soup "qing" like boiled water height.

4. yellowish "boiled water", interrupt the cabbage heart into the boiling water, reoccupy clear water is cold, to do dishes after playing in a colander, with "water" on the shower, until the cabbage boiled, perm cabbage "boiled water", the other for, can't use back under boiled cabbage. Will hot good vegetables soup pelvic floor on the mat, gently into the "water", namely.

Reference:
http://about-chinesefood.com/cookbook/steamed-chinese-cabbage-in-supreme-soup-1256/

Daisy