Description:The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young Taste: Fresh Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: The heart of a Chinese cabbage of...
Chinese cabbage of boiled water
- The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young
- Taste: Fresh
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: The heart of a Chinese cabbage of yellow seedling is 500 grams. 1000 grams of clear soup,
- Condiment: 3 grams of refined salt, 2 grams of pepper powder, 1 gram of gourmet powder, 10 grams of cooking wine
- Boiled water Chinese cabbage method:
- 1,Yellow seedling selects the dish heart in vain, release the muscle, cleans, enter and blanch in the boiling kettle to just growing brokenly, float while pulling out and entering the cold boiled water immediately coolly.
2,Then take out and trim neatly, it is easy to put into soup bowl to pay attention to, add the cooking wine, gourmet powder, Sichuan salt, pepper powder and clear soup, have the cage to steam and scald for about 2 minutes with the very hot oven, take out, strain the soup, pass with the boiling clear soup once again, will cook the purpose-built clear soup boiling finally, skim and float the foam, pour into the soup bowl.
- Note:
