gourmet food

Chapter 399 Sichuan cuisine No. 1 dish—boiled cabbage

The "boiled water" used in boiled cabbage is actually a high-grade clear soup after the broth has been hung, which is the same as the soup used in chickpeas.

Therefore, Chu Yunfeng skipped this step directly and did not need to learn it again.

The cabbage used in the dish of boiled cabbage is actually the cabbage heart, because the cabbage heart is relatively crisp and tender, and it is golden in color and looks very noble.

In the past, the heart of Chinese cabbage was used when making this dish, but now Chu Yunfeng uses a kind of cabbage called "baby cabbage".

This kind of "baby cabbage" is not a seedling of Chinese cabbage, but a vegetable variety introduced from Japan in recent years. Simply put, "baby cabbage" is a variant of Chinese cabbage. These two vegetables are two varieties.

"Baby cabbage" has an advantage, that is, it has a sweet taste and a soft texture, which is much more delicious than Chinese cabbage. Therefore, some chefs now also use "baby cabbage" to make this boiled cabbage dish.

There are generally two different ways to process cabbage. One is to cut the cabbage in half and put it on the bottom of the plate.

Another way is to cut the cabbage heart into a knife, and then pour juice on it to instantly make the cabbage heart "bloom" and turn it into a very beautiful blooming flower.

The method provided by the system was "Blooming", and Chu Yunfeng started learning it right away.

First, you need to use a knife to cut the cabbage to remove excess leaves and leaves. This step requires changing the leaves of the cabbage into prismatic shapes, layer by layer. As you go deeper, the prismatic shape of the leaves will be larger than the outer ones. Be small.

Only in this way can the "flowers" bloom and look more beautiful.

"Error, the error is more than 0.1 mm, try again."

The long-awaited reminder sound made Chu Yunfeng feel extremely comfortable. He had just started, but he made a mistake after cutting the blade twice.

"Error, the error is more than 0.2 mm, try again."

The problem of the leaves has not been solved yet. Now there are problems on the leaves. Chu Yunfeng said that it is a headache.

This leaf is not like a leaf. The leaves are relatively straight and fixed. The leaves are somewhat rolled up. With this knife, if you are not careful, there will be several gaps in the leaves.

The rolled leaves are stacked. If there are gaps, then when it is "unrolled", it will be tattered and extremely ugly.

The system requirements are really very strict. No matter how careful Chu Yunfeng is, he still has a headache dealing with the leaves.

The biggest problem is that the leaves are curled up together. Before each cut, you have to make a rough judgment based on the leaves and the shape of the leaves. It is too difficult to make even the slightest mistake.

Chu Yunfeng was almost driven crazy by the system.
"Error, error, error." Chu Yunfeng would hear a "congratulatory message" from the system every time he made a cut, and had to go back to the previous second to continue.

There is also a question of how heavy the cut is. If the cut is too light, the blades cannot be cut off. If the cut is too heavy, the blades inside will be damaged.

You wouldn’t know it until you get started, but now Chu Yunfeng understands just how difficult this dish is.

In fact, if you change the knife slowly and little by little, it is not too difficult, but the system requirement is that the processing time of a cabbage heart cannot exceed 30 seconds.

This is simply a super abnormal setting. It not only requires master-level processing techniques, but also imposes time limits. Chu Yunfeng estimated that it would take a minute for the master to process one.

It took Chu Yunfeng 3 hours and 20 minutes to master the processing of leaves, but the processing of leaves was a long-standing problem, and Chu Yunfeng continued to work hard.

"Do it again, do it again, do it again." The sound of the system kept repeating in Chu Yunfeng's ears. The prompt sound that he thought was "pleasant" before now made Chu Yunfeng feel very harsh, and he wanted the system to shut up immediately.
"Error." Why is the system so strict about this error?When Chu Yunfeng saw the leaves of the cabbage, he thought of curly hair.

If you succeed in practicing in the end, getting a haircut with curly hair seems to be an amazing skill!

Finally, Chu Yunfeng mechanically repeated it, and after spending a full 2 ​​days, 5 hours and 15 minutes, he finally mastered the processing of leaves.

It took more than two days, which made Chu Yunfeng a little bit unbelievable, but it was not over yet!
You still need to speed up on the basis of mastering the 30 seconds. Well, Chu Yunfeng put away his slightly happy mood and continued to struggle with this little cabbage.

After spending 10 hours and 18 minutes, Chu Yunfeng finally mastered the processing of cabbage sum. After taking a long breath, Chu Yunfeng took out a toothpick and continued to burst the liver.

The cabbage is a whole, and everyone knows that cabbage is difficult to taste, so you need to use a toothpick to poke some small holes in it to facilitate "water storage" and make the cabbage taste more delicious.

I poke, I poke, I poke, poke, poke!

The system does not have clear requirements for poking holes. It just needs to be hidden and not damage the shape of the cabbage.

The next step is to blanch the water. After the water has risen, put the cabbage down and blanch it for 2 minutes, then pick it up and soak it in ice water for a while. This step must not be omitted.

If you don't soak it in cold water for a while, the cabbage will taste strange, so this step is something that many chefs from other cuisines don't know when making this dish.

It is true that this dish is not only made by Sichuan chefs, but also by chefs from other cuisines, but the difference in style and taste is obvious.

Especially when the Cantonese chef makes this dish, he uses Jinhua ham when making the soup, while the Sichuan chef uses Xuanwei ham, so the taste of the soup is much worse.

In terms of making soup, Sichuan cuisine pays attention to the fact that the soup will not be beautiful without ham, the soup will not be fresh without chicken, the soup will not be fragrant without duck, and the soup will not be thick without stick bones.

From here we can see the importance of different ingredients in the soup, and after using ham, the soup will have a light brown color, which is beautiful and atmospheric.

After soaking, this step is different from the chefs of other dishes.

The chefs of other dishes start to pour the broth directly on the dish at this step, but this is not the case for Sichuan cuisine. How can it be so crude and simple?

Instead, you need to add high-grade clear soup, soak the cabbage again, put it in a pot and steam it for 6-8 minutes, so that the cabbage can absorb the essence of the high-grade clear soup.

After the pot is boiled, the clear soup inside is discarded. Place the cabbage in the middle of the plate, and then pour the original high-grade clear soup from the top. The cabbage heart immediately stretches out and forms an extremely beautiful "flower" .

This authentic, traditional boiled cabbage is truly prepared.
(End of this chapter)