Braised Chinese Cabbage with Chestnuts

Braised Chinese Cabbage with Chestnuts

Introduction:

"Grilled cabbage with chestnuts" is a traditional dish in Beijing. For some particular Beijingers, it is also an indispensable dish for new year's day. The implication of "cabbage" is to be pure and innocent, while "chestnut" is a symbol of many children, many blessings and good luck. This dish is usually made from chicken soup. The so-called "grill" is to make good soup. In this process, do not stir back and forth with a spoon, so that the dishes always maintain the complete shape when they are put into the pot. In the middle of cooking, you can turn the spoon twice, but you can't turn the dishes loose. Cook the vegetables thoroughly and thicken them. Shake the frying spoon and pour in the starch to make them solidify and gelatinize. Although it seems simple to pick vegetables, it is all about the coordination of hand movements and the accuracy of turning the spoon. Only when you are proficient in using the frying pan or spoon, can you try to make the dish. If you practice the action of turning the spoon well, it is quite quick and easy to make the dish. This time I couldn't buy raw chestnuts in Shanghai, so I had to use ripe chestnuts instead. The color of cooked chestnuts is not as beautiful as raw chestnuts, but the taste is very good, soft and sweet. The practice of "grilling cabbage with chestnuts" is as follows

Production steps:

Step 1: bring the chicken soup to a boil and season with a little sugar and salt.

Stir in a little pepper.

Step 3: then push the cut cabbage strips from the plate into the pot. Keep the cabbage neat and don't scatter after entering the pot.

Step 4: finally put in the chestnut meat and cook it over medium heat.

Step 5: shake the frying pan back and forth in the process of cooking. When the soup is dried by 60%, turn the spoon once. After the cabbage is thoroughly cooked, thicken it with starch.

Step 6: pour in proper amount of cooked chicken oil.

Step 7: after the sauce is gelatinized, sprinkle with a few medlar.

Step 8: then you can take out the pot code plate, a little plastic when the plate, the chestnut code around the table can be eaten.

Materials required:

Chinese cabbage: 400g

Cooked chestnut meat: 120g

Medlar: 3 G

Chicken soup: 400ml

Chicken oil: 20g

Sugar: 5g

Salt: 3 G

White pepper: right amount

Starch: appropriate amount

Note: the characteristics of chestnut grilled Chinese cabbage; elegant and beautiful color, delicious and crisp Chinese cabbage, sweet and soft chestnut, Beijing style Ersu medium quality products. Warm tips: 1. To make this dish, it's best to choose raw chestnut. The color is golden and beautiful. If it's not cooked, it's OK. 2. If there is no chicken soup, concentrated chicken juice can be used instead, but no chicken soup tastes delicious. 3. The amount of chicken soup should be appropriate. If the soup is too much, it is easy to splash and scald when turning the spoon. 4. With chicken soup production, can no longer use monosodium glutamate or chicken essence and other condiments. This Beijing style traditional dish "chestnut grilled cabbage" is ready for your reference!

Production difficulty: simple

Technology: grilling

Production time: 20 minutes

Taste: salty and fresh