The boiling water cabbage was said by Zhou Xianying to be so legendary, everyone naturally hoped that Rao Mingyang could cook successfully, and then let everyone taste it and feast on it. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

However, Zhou Xianying described this dish as such a high-end and atmospheric grade, it seems that she is not a master-level chef, and she can't make this dish at all.

Therefore, everyone is also a little worried, afraid that Rao Mingyang will waste so many ingredients and end up cooking failure.

Fortunately, Rao Mingyang's previous crispy meat mung bean noodles, mixed sauce noodles, fried rice with meat and eggs, etc., have established enough authority.

In everyone's mind, Mr. Rao's cooking skills still have a certain level. At least, in the entire Qianzhou Province, no one else can make a bowl of mung bean noodles and mixed sauce noodles that sell two or three hundred yuan a bowl, as well as fried rice with meat and eggs.

Therefore, everyone still has certain expectations for the boiling water cabbage that Rao Mingyang wants to experiment.

At this time, Rao Mingyang had already begun to prepare the soup.

The difficulty of cooking boiled cabbage, and it is also the most testing of the chef's skills, is actually boiling soup, that is, how to make this "boiling water".

However, this is not enough to make a name for itself. Because the prize he drew was the cooking skill book of boiling water cabbage at the level of the chef god, which is the most perfect boiling water cabbage cooking method at the peak.

According to the cooking process of boiling water cabbage in his mind, Rao Mingyang first made the dried scallops, and then washed the appropriate amount of Kawada chicken, old duck, ham hooves, and pork ribs, and put them into different pots of boiling water to remove blood and impurities.

After that, put all these ingredients and scallops into a large soup pot and add water, ginger, garlic, etc. to boil. After the water is boiled, add the cooking wine and simmer for 4 hours.

While boiling the soup, chop the chicken breast and lean pork into puree, add an appropriate amount of water to make a porridge and set aside.

After the soup has boiled for 4 hours, isolate all the ingredients in the soup with a sieve, pour the stock into another pot, bring to a boil, then add the minced pork and stir well, reduce the heat.

As the minced pork slowly spreads, it will begin to absorb impurities and oil beads in the broth.

Then, wait for the minced meat to float and use a small colander to remove the minced meat; Then bring the soup to a boil, and in the same way, use the chicken puree to completely separate the slag and remove the oil.

When the soup is clear and clear like water, "boiling water" is ready, add salt to taste, divide into two pots, and set aside.

Then, Rao Mingyang took out all the more than ten cabbages, only took a little to tender cabbage heart in the middle of each cabbage, put it into one of the pots of broth, blanched until it was seven ripe, and cooled it with water.

Then, use a fine silver needle to puncture the cabbage sum repeatedly, place it in a colander and pour it down with the broth that has just blanched the cabbage heart until the cabbage heart is cooked.

Finally, put the cabbage heart in a big white ceramic soup bowl, boil another pot of broth, scoop it into the soup bowl, and make this famous dish of Tianfu - boiling water cabbage, which is the peak of Sichuan cuisine.

The whole process took more than 5 hours and took a long time.

Among them, the proportion of various ingredients when boiling the soup, the amount of water, the grasp of the heat, the length of time, the use of pork and chicken to remove the soup residue soup oil, the amount of salt to add, the use of silver needles to prick the cabbage heart, the temperature of the broth, the time to blanch the cabbage heart, etc., are very difficult to grasp, full of uncertainty and challenging.

Therefore, this dish can become a famous dish of Tianfu and the peak of Sichuan cuisine, which is indeed not something that ordinary chefs can easily make.

Once successful, it will be a pinnacle-peak work that simplifies the complex.

Under the operation of Rao Mingyang's god-level cooking skills, this bowl of boiling cabbage not only does not see a grain of meat foam, not even a trace of oil stars, only a dozen tender cabbage hearts like jade fat jade float in a bowl of crystal clear water, which looks inconspicuous.

However, the rich and mellow fragrance reminds Rao Mingyang and the kitchen staff next to him, such as Han Qin, that this is a top-notch dish that contains magical and delicious food in the ordinary.

Han Qin took a deep breath, smelled the fragrance of boiling water cabbage, and said to Rao Ming: "Mr. Rao, your boiling water cabbage has the fragrance of chicken, pork, duck, pork ribs, ginger and garlic, and vegetables. ”

The other cooks and waiters in the kitchen also nodded in agreement.

Rao Mingyang also nodded with satisfaction, this boiling water cabbage seems to have been successfully cooked.

At this moment, Zhuo Yu outside also moved his nose, smelled the rich fragrance wafting from the kitchen, and immediately walked to the kitchen window and asked, "Mr. Rao, is your boiling water cabbage ready?" ”

Rao Mingyang nodded and said, "Okay!" ”

The other waiters were limited in discipline and did not dare to rush to the kitchen window like Zhuo Yu. But when they heard Zhuo Yu's question and Rao Mingyang's answer, they suddenly felt a burst of curiosity and started talking.

At this moment, Zhou Xianying, who was in the office, heard the movement outside, and also walked out of the office and came to the kitchen window.

As soon as she came to the window, Zhou Xianying smelled a fragrance that was different from the famous chicken soup in the past. She immediately guessed that it was the taste of the boiled cabbage that Rao Mingyang had tried to cook.

"Mr. Rao, is your boiling cabbage ready?" Zhou Xianying asked.

Rao Mingyang smiled: "Yes! It took most of the day's work to finally make it. Moreover, it looks pretty good, Manager Zhou, you have a taste of the legendary boiling cabbage today! ”

Zhou Xianying nodded and said, "Then bring it out and let me taste it!" ”

Rao Mingyang nodded, and took out the bowl of boiling water cabbage that had taken him most of the day's work to cook.

At this time, there were still a few diners in the restaurant, who heard the conversation between Zhuo Yu, Rao Mingyang, Zhou Xianying and others, and felt a little curious, and they also gathered around.

After Rao Mingyang put the bowl of boiling water cabbage on the table, he saw that there was a bowl of clear water with more than a dozen cabbage hearts floating in it, and the guests were immediately disappointed.

Although there was a smell coming from the bowl, it didn't attract their attention.

So, one of the guests said, "Boss Rao, what kind of dish are you?" It's as simple as boiling cabbage? ”

Rao Mingyang nodded, and said with a smile: "Not bad!" The name of this dish is the beginning of the cabbage! Why don't you taste it? ”

Another guest shook his head and said, "What's so good about this dish?" I still ate my mixed sauce noodles! ”

Then, he really turned around and went back to his table and ate his mixed sauce noodles.

Several other guests were in the same mindset. Although Rao Mingyang's bowl of boiling water cabbage emitted bursts of fragrance, the plain appearance made them not feel that the boiling water cabbage made by Rao Mingyang was anything delicious.

So, disappointed, they all returned to their tables and ate their own food. Only a young man in his 30s, looking at this bowl of bland but fragrant boiling water cabbage, did not leave.

If you see this book on other websites and want to support the author's friends, please come to the point-Chinese-text-network to support the author, thank you! (To be continued.) )