Boiling water cabbage, its name is not obvious, plain and bland.

When it comes to boiling cabbage, we have to say that the creator of this dish, the famous chef of Sichuan "Xianpin" - Huang Jinglin.

Huang Jinglin, a native of the late Qing Dynasty and the early Republic of China, is a well-known food talent, and has learned to be rich in five cars.

He likes poetry, calligraphy, and is good at couplets, and he is a genuine imperial chef with a bright blue top in the Qing Dynasty, and is known as "the strange man of our time".

When it comes to cooking, he is a well-deserved master of the founding sect.

Mr. Huang Jinglin's "Old Chengdu Gong (Aunt's Feast) Restaurant" was famous before the catastrophe.

Even Jiang Du once arranged a four-table banquet in the mansion, and after eating, he was surprised by the heavens and people, so he ordered to make four more tables the next day, but was rejected by the stubborn old Mr. Huang Jinglin.

"The reservation rules are proposed 3 days in advance, so it is difficult to handle."

Jiang was helpless, so he had to wait for another three days, which caused a joke in the local area, and they all said, "You can sit on the world, and you can't get in the queue like a meal." ”

Huang Jinglin died, Jiang was very sorry, and personally sent the building, saying,

"The Uncrowned King!"

Since then, the restaurant has won many honors, countless of them.

For example, when the Domestic Trade Bureau personally commented on the "Chinese Famous Cuisine".

There are more than 3,500 famous dishes in the 17 major cuisines, and the mansion alone has five exclusive dishes.

(If these can't let many readers intuitively understand what Old Man Huang was worth at that time, then Benguan would like to give another chestnut.) ）

There is a dish in Huang Jinglin's mansion called soft fried spots.

Most people may not have heard of this dish, the raw material is the pig's intestine that cannot be put on the table, and naturally it cannot be sold at a good price, but it is the favorite of Xu Beihong, the master of Chinese painting, and this dish must be ordered every time he goes to the mansion.

Huang Jinglin not only did not dislike it, he pursued the principle of "turning many teachers to my teacher", and improved this dish before it was used to entertain guests.

Xu Beihong was very grateful, splashed ink on the spot, and gave a galloping horse painting to express his gratitude, which instantly caused a sensation in the art forest.

(Xu Beihong's Ma Qi Baishi's shrimp, don't dare to think about it, maybe this is the big guy.) ）

In addition, Huang Jinglin was a person, who served in Guanglu Temple at the end of the Qing Dynasty and the beginning of the Republic of China, and created a variety of delicacies for the imperial diet of the Qing court.

Among these dishes, the "Zhangcha Duck" tea fragrance is deeply loved by Lafayette, and it is designated as the imperial food of the imperial court, and it is also likely to be the first imperial imperial meal in Sichuan cuisine.

Galeries Lafayette must order this dish whenever he entertains foreign envoys,

(This is the chapter with the most brackets.,Only talk about the dishes and don't talk about anything else.,Thank you for your cooperation.,Illegal comments will be deleted.。 ）

Yes, "Zhangcha Duck", not the now misspelled "Camphor Tea Duck".

In fact, this dish is not smoked with camphor leaves, but uses Zhangzhou tender tea leaves, which has the fragrance of this delicacy.

Because he was appreciated by Lafayette, Huang Jinglin added four products to wear and entered the imperial dining room.

But the competition in the imperial dining room is also fierce, and the fire and smoke of the war are quite inconsistent with Mr. Huang Jinglin's upright character.

In the Qing Dynasty, the main dishes of the imperial court were mainly Huaiyang dishes of "harmony, refinement, purity and newness", and most of them derogatory Sichuan cuisine "can only be spicy and vulgar".

In order to break the rumors and prove it, Huang Jinglin pondered and meditated after hundreds of attempts, and finally created the best dish of "boiling water cabbage", which classified the most complex and simple as the realm, and established his name as a great master, but also shocked the imperial chefs speechless.

On the eve of the cataclysm, the status of boiling water cabbage as a high-quality dish at the state banquet is still unshakeable.

- It's just that many of the dishes that poured out sentient beings under his name have now become overwhelming, which is sad and lamentable.

...

As the saying goes, the soup of Sichuan opera is the cavity of Sichuan cuisine.

It is self-evident what this soup means.

Any Sichuan chef must have the highest respect for boiled cabbage.

Boiling water cabbage, the supreme soup in Sichuan cuisine, wants Lin Chou to make it, and he is really a little "frightened".

Without him, the halo and glory of this dish alone can overwhelm any chef.

Lin Chou exhaled deeply and put on his apron.

The labels of boiling water cabbage are "to be complex" and "to be simple", and its preparation is cumbersome and outrageous.

Take the ham heel, three-year-old hen, pork ribs, scallops, and lean pork, and put them into a pot of boiling water to remove blood and impurities.

Take out the ice water and wash it, then add another pot of water with five kinds of raw materials, add cooking wine, ginger and green onions, boil for 15 minutes, and then add cooking wine again, and boil slowly for three and a half hours on a small fire, during which you should keep skimming off the surface foam.

Take advantage of this time, take the chicken breast and pork rump again, remove the skin, oil and tendon, and beat them with an iron rod to form a puree.

This knock is nearly two hours.

The sound from the back kitchen made the girls who were tasting other dishes curious.

"What is this doing?"

"Do you play the drums..."

Puree the finely minced pork and chicken breast in two large bowls, add water and puree until set aside.

Wait for the soup on the pot to boil for three and a half hours, then remove the heel, old hen, pork ribs, scallops, pork, green onion and ginger and discard them, leaving only the broth.

Turn the pot to medium heat, and when the water is boiling, pour the pork puree into the pot by one-third and gently stir clockwise with a large colander to make the soup in the pot a whirlpool.

When the soup pot boils for the second time, use a large colander to remove all the cooked minced meat and discard it.

Sichuan chefs call this step "sweeping soup".

The stock is stewed with five ingredients, leaving behind many impurities that not only affect the taste but also confuse the color of the soup.

Therefore, the steps of sweeping the soup are essential.

It is also necessary to work meticulously and tepidly.

The pork meat fiber is slightly thicker, and when it is spread out and matured in the soup, it is like a dense net, absorbing impurities and some fats on it and bringing it out.

After sweeping the soup three times, a pot of broth has been much clearer, and the color is red and yellowish.

But that's not all, the pureed chicken minced water is divided into three parts, and this pot of broth needs to be swept back and forth with chicken breast.

Chicken breast meat is delicate and almost tasteless, and it has a stronger ability to absorb finer impurities, oils, etc.

The chicken breast is immediately removed from most of the myoglobin remaining in the soup when the fat and pork are swept into the soup.

After three times, the broth has turned orange-yellow and is clear and clear.

The chicken breast that has been swept through the soup is wrapped in layers of fine gauze, and the water is half drained and put into the soup pot again.

At this time, turn the heat to low and simmer for 40 minutes.

This step is called "drunken soup".

After 40 minutes, remove the gauze bag and discard it.

At this time, the soup stock can be called a pot of "soup".