Boiled cabbageThis dish is made with carefully selected cabbage hearts and carefully boiled clear broth, which may sound unpretentious, but in fact it is full of excellent soup making.

The so-called boiling water is actually the purest and purest chicken soup. This soup should be mixed into the boiling pot with old hens, old ducks, ham and trotters, pork ribs, scallops and other ingredients, add cooking wine, onion and garlic and other condiments for at least three or four hours, and then chop the chicken breast meat to the paste, pour it into a slurry with fresh soup, and pour it into the pot to absorb impurities.

After repeated adsorption two or three times, the chicken soup in the pot, which was originally slightly turbid, is now as clear and clear as boiling water, with a strong and mellow fragrance, not oily or greasy, and refreshing.

The cabbage should be selected to be the raw material of the unripe Chinese cabbage, only the yellowed tender heart is selected, slightly blanched and then cooled with water, after the fishy smell of the vegetable is removed, and then poured with the chicken soup in the shape of "boiling water" until it is blanched. Of course, the blanched cabbage broth should be discarded, and the blanched cabbage sum should be put into the bottom of the bowl and gently poured in the fresh chicken soup to complete the dish.

At first glance, the soup is clear and watery, and there is no oil star, but it smells fragrant, and it is fresh and soft in the mouth, and it is better than all kinds of delicacies with a pure and unpretentious taste.

Seeing a cabbage heart floating in the soup that was as clear as water, the three judges were not a little surprised.

This dish may seem simple, but when it smells, it has a mouth-warming aroma.

The three judges, who just hurriedly tasted a mouthful of hibiscus gossip soup just now, thought in their hearts that this dish looked so simple and refreshing, but it was actually good. It's just enough to get rid of the feeling of turning over the sea in their stomachs.

If Xin Quan's cooking work was not this boiling cabbage, but the rich and greasy soup, I am afraid they would all run to the side of the judges' table like the lady just now, and start to vomit wildly.

The three judges adjusted their mentality, picked up the spoon in their hands again, and began to taste the boiling cabbage in front of them.

When the moisturizing sensation of deliciousness and mellowness, but fragrant and refreshing, spread between the lips and tongues, the eyes of the three judges lit up!

This time, they moved quickly one by one, scrambling to drink the soup in the bowl, and even the Chinese cabbage was eaten up at all, and after drinking the soup, they looked at the spicy spring that cooked the boiling cabbage with a look of inexhaustibility, while smashing their mouths, recalling the delicious taste of the dish.

After a while, the old man among the three judges took a deep breath and said, "I have lived for more than sixty years, but I have never eaten such a delicious thing!" This dish, the soup is mellow and elegant, clear to the bottom, the color of the dish is tender and green, the form is gorgeous, the sight is clear and bright, the smell is elegant and fragrant, the taste of the food is tender, the entrance melts, and the fresh fragrance is abnormal. ”

Speaking of this, the old man glanced meaningfully at Xin Quan, Cai Youyou, and Mo Xun, and said with a slight smile: "In the future, I will be a regular customer in a restaurant that deals in pure natural food." ”

The other two judges, while giving Xin Quan a perfect score, nodded their heads and echoed the old man's words.

Something like this happened that stunned everyone present!

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