Little chef

Chapter 80

Boiled cabbage, one of the top ten Sichuan dishes.

　　It is also one of the dishes that Su Tang admires most, it looks simple and unpretentious.

　　There is only clear soup and ordinary-looking cabbage.

　　But it takes a lot of effort to do, and this is no ordinary effort.

　　Ingredients such as chicken, duck, ham, spare ribs, scallops, abalone, etc. are slowly boiled into soup, and then minced chicken is used to make a pulp, and impurities are slowly removed until the soup becomes clear and yellow, as clear as boiled water.

　　Such a complex soup base is only used to blanch the cabbage heart to remove the fishy smell of the cabbage.

　　After removing the fishy smell, discard the soup base and add "boiled water" again.

　　This is how a dish is ready.

　　The finished product looks very simple.

　　The soup base is as clear as boiling water, and the cabbage heart looks ordinary.

　　After Huang Yuetong heard this recipe, everyone was dumbfounded: "Do you think that stuffed bean sprouts is complicated enough, and there is such a way to eat it?"

　　Huang Yuetong also had a background in palace cuisine, but the preparation of this dish still exceeded her imagination.

　　Pickling so many ingredients and making soup, such a complicated process, is actually just eating a cabbage.

　　But they are both chefs and know how delicious a dish like this tastes.

　　I can only sigh that this approach is amazing.

　　It takes a lot of ingenuity to come up with this.

　　When Su Tang heard this, he immediately said: "It's not what I thought, it was made by a master from China. He is really good."

　　No matter who created it.

　　Now they have decided to make this seemingly simple, but actually not simple, boiled cabbage dish.

　　By now, the four dishes and one soup have been settled.

　　Drunk shrimp with green tea, venison with white wine, stuffed bean sprouts, boiled cabbage, and sea bass soup.

　　These four dishes and one soup are all extremely delicate and delicate.

　　Let's talk about the seabass soup. After Su Tang taught it to Jingshui Lou, they studied it and found that the current seabass soup is obviously more delicious.

　　Everyone has a responsible dish.

　　Then you can concentrate on your work.

　　Everyone breathed a sigh of relief.

　　Even Gan Xing was like this. He originally thought that just the recipe would take longer to discuss.

　　After all, the imperial dining room is like this, he has seen it many times.

　　Anyway, in the five rounds, everyone wanted to be in the limelight.

　　Manager Guo also wanted to show off his skills, but he always made things very complicated.

　　But I didn't expect that these five people, who were former competitors, would place an order so quickly.

　　In Gan Xing's opinion, this is all Su Tang's fault.