Boiling water cabbage, can be said to be the most mysterious dish in Sichuan cuisine, there are many legends about the "boiling water cabbage" in the Sichuan restaurant, the most famous one is when Premier Zhou Enlai invited Japanese VIPs, because the female guest saw that the dish was only a piece of clear water, and there were a few cabbages floating in it, thinking that it must be dull and tasteless, and he was reluctant to move chopsticks. Under the invitation of Premier Zhou several times, the female guest reluctantly scooped some soup with a small spoon, who knew that she was immediately stunned after tasting it, and did not forget to ask the prime minister after gobbling it up: Why is boiled cabbage so delicious?

Boiling water cabbage is a Qing palace imperial dining room of the imperial dish, more than 30 years ago, Sichuan cuisine master Luo Guorong transferred to the Beijing Hotel to take charge of the kitchen, and the "boiling water cabbage" cooking technology brought back to Beijing, thus becoming a delicacy on the high-end banquet of Beijing Hotel, "boiling water cabbage" cooking is not easy, the key is to hang the soup, the soup should be thick and clear, clear as boiling water, the finished dish at first glance is like a few cabbage hearts soaked in clear water, a star oil flower is not seen, but eat in the mouth, but fragrant and refreshing.

The most legendary part of this dish lies in the word "boiling water", don't think that "boiling water" is "boiled water", the "boiling water" here is the most high-end soup, with hens, ducks, ham, scallops, elbows and other toppings, it is extremely delicious. It's just because it's hung well and the soup is as clear as water that it's called such an inconspicuous name. It is not called "cabbage in the soup" is also used in the opposite direction, people can not be good-looking, and dishes can not be literate. In the past, in Sichuan cuisine, this was a first-class soup dish that competed with the delicacies of the mountains and seas in terms of price and taste.

Skillful use of clear soup, the key is to hang the soup, the soup should be thick and clear, clear as boiling water, the finished dish at first glance is like a few cabbage hearts soaked in clear water, a star of oil flowers can not be seen, but eat in the mouth, but fragrant and refreshing, and the spicy taste is contained in the sweetness, hidden in the spicy taste of that touch of sweetness. Gives this dish an incomparable essence.

Dai Zangkong uses the technique of hanging soup to cook these herring fillets, so that the meat itself retains its crystal clear texture, but the taste rises to a whole new level.

Elder Yue took a sip of the aroma of herring fillets in the clear soup, and said with emotion: "This is to put the old hen, the old duck, the hooves, pork ribs, dried scallops and other fresh goods on the Yunnan Xuanwei ham into the pot of boiling water. Remove the blood water and impurities, remove and wash again, put it into the soup pot together, add enough water, ginger and green onions, boil to remove the foam, and add cooking wine. Switch to low heat to keep it slightly boiling and slowly boil until the soup comes out of the umami, but logically speaking, this herring fillet should be blanched......"

Dai Zangkong snorted coldly and explained: "Beat the pure chicken breast into a puree, stir the minced meat into a soybean milk shape with a cold fresh soup, and pour it into the boiling fresh soup, then the fresh soup will have a wonderful landscape: the impurities in the soup rush to adsorb on the minced meat, slowly form a ball, and so on three times. Until the soup is as clear as boiling water, the herring fillets are put into the pot, because the soup itself has no impurities, and the boiled fish will not have impurities, and it can naturally present such a crystal clear texture. ”

Elder Qian was stunned, and also sighed: "Boiling water cabbage is a salty and umami type of dish, and its characteristic is that there is a fresh character highlighted in the whole process from the selection of ingredients to the finished dish. Fresh vegetables, fresh soup, fresh color, fresh taste. One of the best soups in Sichuan cuisine, you'll make it a bold move to cook herring sashimi. It's the first time I've seen it. ”

I didn't expect Dai Zangkong to really use this technique, Dai Zangqing's face suddenly became ugly, boiling cabbage is the secret recipe of the Dai family, and Dai Zangkong can get this edict. It can be seen that his status in the family is very high, I am afraid that by this time, the people of the Dai family have already recognized him as the head of the Dai family.

Elder Kun also raised his chopsticks, licked his lips and said, "This herring fillet is fresh and elegant, the fragrance is strong and mellow, and the soup is strong. Not greasy: the taste is fresh, not light or thin, the color of the dish is tender and yellow, soft and slag, and it is not like a delicacy, but a sense of being a delicacy. ”

Elder Qian also echoed: "The soup is mellow and elegant, clear to the bottom, the flesh is tender and white, the form is perfect, and the feeling is clear and pleasant; The smell is elegant; The soft and tender food is slag. The fresh fragrance is abnormal, which really makes people feel that it is not like a treasure, but a treasure. After tasting so many dishes with a strong and spicy flavor, this piece of herring sashimi is seated, and in the appreciation of the taste, it has the effect of intensifying, turning sharply, and playing a role in carrying and combining, which can not only eliminate the greasy brought by the previous one, but also make people want to continue to eat the next dish, which is high. ”

Elder Yue also approved, "It's amazing to combine the production techniques of Sichuan cuisine with sashimi cuisine and use foreign spices. ”

A herring sashimi boiled in boiling water cabbage instantly captured the taste buds of the five elders, and after the herring fillet was boiled in the soup of boiling water cabbage, it brought a more delicate sweetness, and under the careful taste, there was a spicy taste that continued to exude, which made people want to stop.

A whole piece of herring sashimi was swept away by the five elders in a moment, and Elder Ri, who was still regretful, said regretfully: "After eating this, I have no interest in eating anything else at all." ”

Hearing Elder Ri's negative speech, Dai Zangqing's face suddenly stiffened, regardless of the difference in strength between the two, in terms of the psychological factors of the judges, Dai Zangqing had already lost.

Dai Zangkong saw that Dai Zangqing's face became embarrassed, and he couldn't help laughing out loud, and sneered: "My stupid brother, if you beg for mercy now, maybe I can let you worship the ancestors of the Dai family in the future, as long as the attitude is pious enough, maybe the Dai family's restaurant can still keep you as a food messenger, don't you know how to cherish it." ”

Dai Zangqing frowned, and said disdainfully: "You don't have to be so proud, the winner is not divided, a piece of boiling cabbage is not enough to represent the essence of Sichuan cuisine." ”

Dai Zangkong heard Dai Zangqing be so hard-mouthed, and said coldly: "Are you trying to rebel against the ancestors of the Dai family?" This boiling water cabbage is my Dai family's ancestral recipe, how dare you speak so disrespectfully? ”

Dai Zangqing snorted coldly, and said even more disdainfully: "The reason why the Dai family has not grown up to this day is because of you conformist old school obstruction, the so-called cuisine is to gather the essence of all families, integrate into one, regardless of borders, good or bad, treat food with a pious attitude, and make dishes that satisfy guests." ”

Hearing that Dai Zangqing was so disdainful of this variant of boiling water cabbage, Dai Zangkong's face suddenly became gloomy, "You are disrespectful to the ancestors and ancestors, don't forget, how our old-timers fought hard to build today's country!" ”

Dai Zangqing said indifferently: "It's useless to talk more, I'll let you see what real cooking should look like." ”

Striding forward, Dai Zangqing placed the dinner plate in front of the five elders, and the moment he lifted the lid, there was an invincible gust of wind blowing between the entire halberd, and the wind chaos was even more scorching.

In an instant, the lights began to flicker violently, and the impact of the navy blue cuisine was not only for people, but also for the social circuit.

In the light and darkness, Elder Yue fixed his eyes and grasped the cause of all these changes, which was the hamburger steak made by Dai Zangqing!

Several elders also grasped the key, but Elder Ri's face became bored, compared to the gorgeous atmosphere of the cold sashimi platter that Dai Zangkong had brought out earlier, the hamburger steak in Dai Zangqing looked too pale and weak.

Despite the rich sauce and aroma, it is just a well-cooked hamburger steak when viewed horizontally and vertically, and hamburger steak is always just a foreign fast food food, even if it can be used as a main course in Russian cuisine, but there is still no sense of atmosphere.

It's so boring to bring it out after wearing a sashimi platter.

Elder Ri did not shy away from picking out and said, "In such an important halberd battle, you actually brought out such a thing, have you already given up the competition?" ”

This sentence was so unpleasant that even Dai Zangkong couldn't help laughing, he couldn't believe that the younger brother who threatened to defeat himself only brought out such a hamburger.

"Oh, what a big breath, I thought what kind of food you would serve to beat me, but I didn't expect it to be just a hamburger steak? It's a laughing death! Dai Zangkong laughed wildly, he really couldn't believe that Dai Zangqing would serve such a dish in such an important halberd battle.

Dai Zangqing glanced at Dai Zangkong, and said coldly: "What's the matter with you?" It's not for you to eat. ”

Dai Zangkong was not angry but happy, and laughed: "Okay, okay, even if I spend money to eat this kind of thing, I won't eat it, you can keep it and feed those cats and dogs." ”

Hearing that Dai Zangkong actually called them cats and dogs, Elder Yue suddenly said angrily: "Dai Zangkong, don't go too far! ”

Dai Zangkong was really immersed in the joy of victory, and he didn't intend to be angry with Elder Yue, so he smiled and said: "Okay, okay, then you can eat it quickly, fast food is something like it, you have to eat it while it's hot, it's all something that is pieced together with some minced meat, and it will smell fishy when it's cold." ”

"Hmph......" Elder Yue snorted and ignored Dai Zangkong, but after turning his head, he rebuked Dai Zangqing again: "Boy, are you joking with us? We already knew you were going to make a burger steak, but you were going to use that shriveled steak to pass us away? What do you see of our five elders? ”

In the face of Elder Yue's reprimand, Dai Zangqing was neither humble nor arrogant, and calmly responded: "The request of the halberd, I remember that no matter how bad the dish is, the judges have the obligation to review it, right?" Let's ask the five elders to make an evaluation after they have eaten. (To be continued.) )