Boiling water cabbage is a famous dish of Tianfu, which integrates the philosophy of simplifying the complex in China since ancient times, and is the pinnacle of Sichuan cuisine. Pen % fun % Pavilion www.biquge.info

Ordinary star-rated hotels and special chefs do not dare to make this dish easily, which shows the complexity and difficulty of cooking.

Created by Sichuan chef Huang Jinglin in the imperial dining room of the Qing Dynasty Imperial Palace, and later carried forward by Sichuan cuisine master Luo Guorong, it has become a high-end boutique dish at state banquets, and countless Chinese and foreign leaders have become loyal fans of this dish.

This dish is made with carefully selected cabbage hearts and a broth made from a variety of ingredients.

The boiling cabbage seems to be unpretentious, but it shows the skill of making soup.

After this dish is made, it is mellow and elegant, and it is crystal clear; The cabbage heart is yellow and tender in color and perfect in shape; When you see it, you feel clear and transparent, when you smell it, you feel that it is fragrant, and when you eat it, you will feel that it melts in your mouth, and the taste is abnormal.

Many characteristics of this Sichuan cuisine boutique finished product are unknown to Rao Mingyang. He had never eaten this dish before, and he had never even heard of it. At first, he thought it was really cabbage boiled in boiling water, as the name suggests.

Now, after learning the skill book of this dish, Rao Mingyang knows that this dish is not as simple as the name, there are many complicated processes, if he does not learn the cooking skills of boiling water cabbage at the level of a chef, with his own level of senior chef, he will not dare to cook at all.

However, what does the finished boiled cabbage look like and what it tastes, Rao Mingyang still doesn't know.

Therefore, he had to make it with his own hands and taste it to know what was so delicious about this dish.

On the morning of February 17, after Rao Mingyang boiled the chicken soup and fried the dumplings, he drove to the vegetable market and began to purchase the ingredients needed to cook the boiling cabbage.

Cabbage, ham hooves, duck, pork ribs, scallops, lean meat, cooking wine, ginger, garlic, etc., it took more than one hour and hundreds of yuan to buy the ingredients needed to make a bowl of boiling cabbage.

When Rao Mingyang returned to Yipinju and moved these ingredients to the kitchen, everyone was suddenly startled.

"Mr. Rao, what are you buying so many cabbages for?" Zhuo Yu pointed to a sack of Chinese cabbage that Rao Mingyang was lifting and asked in surprise.

There are more than a dozen Chinese cabbages in it.

"Let's try a dish later!" Rao Mingyang replied.

"What dish does it take so much cabbage to experiment with?" Zhuo Yu thought dumbfounded.

Then, everyone was even more surprised to see Rao Mingyang bringing out a bunch of duck meat, pork, pork ribs and other ingredients and condiments from the trunk of the BMW, and even Zhou Xianying in the office was attracted to it.

"Mr. Rao, do you want to hold a banquet and buy so many dishes?" Zhou Xianying asked.

In public, Zhou Xianying called Mr. Rao, who was famous and famous, and looked more formal.

After listening to Zhou Xianying's question, Rao Mingyang replied with a smile: "I'm going to try a dish today, called boiling water cabbage, these are the ingredients and condiments needed to cook boiling water cabbage!" ”

When Zhuo Yu and Wu Yan and other store staff heard this, they all looked at Rao Mingyang in confusion, not understanding what boiling water cabbage was, and not knowing why boiling water cabbage needed so many ingredients and condiments.

That bag of Chinese cabbage alone is enough for dozens of people to eat, is this the ingredient used to cook a dish?

However, when others were confused, Zhou Xianying was not confused, but her eyes widened and she asked in surprise: "You want to experiment with boiling water cabbage?" ”

Rao Mingyang nodded and said, "Yes!" Do you know this dish? ”

Zhou Xianying rolled her eyes and said, "I am from Yuzhou, and before Yuzhou was directly under the central government, it belonged to Tianfu Province, do you think I know this dish?" ”

Rao Mingyang immediately asked, "Then have you eaten it?" What does it taste like? ”

Zhou Xianying shook her head and said, "This dish, I've only heard of it, it is said to be the pinnacle-peak famous dish in Sichuan cuisine." Ordinary star-rated hotels and special chefs dare not make it, how can I have that mouthful to eat? ”

Rao Mingyang suddenly smiled: "Then it seems that you have a good mouth today!" Wait for me to make it and give you a taste! ”

Zhou Xianying looked at him, shook her head in disbelief and said, "Can you make this dish?" I don't believe it! ”

Rao Mingyang smiled and said, "Then you just wait!" ”

Then, Rao Mingyang carried the ingredients into the kitchen and began to prepare to make this boiling water cabbage. And Zhuo Yu and other store staff surrounded Zhou Xianying and asked what boiling water cabbage was.

The name of boiling water cabbage looks simple, but the actual cooking is difficult, and ordinary chefs really dare not touch it except for real Sichuan cuisine masters. Not only has Rao Mingyang never heard of it, but Zhuo Yu and others have never heard of it, let alone eaten it.

When I heard this name for the first time, everyone thought it was really boiled Chinese cabbage.

This way of eating, Mei Tan people often eat it!

A pot of boiled water, add some oil, salt, chicken essence, ginger, green onions, garlic, throw some pork, boil some cabbage, tofu, dip it in chili sauce and eat.

However, such a dish will obviously not be the peak of Sichuan cuisine in Zhou Xianying's mouth.

Since it is a famous dish that Zhou Xianying, who is a former star hotel manager, has never eaten, it will definitely not be the pork and cabbage soup that ordinary people often cook at home in Meitan.

Therefore, Zhuo Yu and others were very curious, surrounded Zhou Xianying, and asked Zhou Xianying to explain to everyone what kind of dish the boiling water cabbage at the top of Sichuan cuisine is at the peak!

Zhou Xianying has never eaten or seen it, so naturally she doesn't know what this boiling water cabbage looks like! But her hometown is from Chongqing, and she has heard a lot of legends about boiling cabbage!

So, Zhou Xianying told Zhuo Yu, Wu Yan and others about the legend of boiling cabbage, and even a few diners who had breakfast in the store were unconsciously attracted.

Among these legends about boiling water cabbage, there is a story that Premier Zou completely convinced the Fusang people with a boiled cabbage when he feasted Fusang guests.

There are also rumors that the chief designer inspected in Tianfu Province and exclaimed that "this dish should only be in the sky" after eating this boiling water cabbage.

At the state banquet, Chen Yi, He Long and other national leaders were all impressed by this dish, leaving behind the criticism that "100 dishes are not as good as cabbage".

"Hundred vegetables are not as good as cabbage? This evaluation is too high, right? Zhuo Yu exclaimed.

Zhou Xianying said with a smile: "These are all folklore, whether they are true or not, but it is impossible to verify." However, if it is really boiled cabbage, it will definitely deserve this comment. Even if it's not the best dish in China, it can definitely be ranked among the top few. It's just that I don't know if our Rao can do it! ”

As soon as everyone heard this, they turned their eyes to the kitchen, and they all showed expectant eyes.

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