Reborn – Super Chef

Boiled cabbage is also called boiled cabbage. This dish sounds very simple and unremarkable. It is difficult to make people feel that it is delicious. Even this dish is made in the most authentic way. From the appearance, It's just a simple combination of water and cabbage heart, it really doesn't look like a delicacy.

But in fact, there are universes in this dish. The water for cooking cabbage alone is not simple. The essence of the whole dish is integrated in that simple bowl of water. It can better reflect the purity and beauty of this dish.

It is also worth mentioning that after the boiled cabbage is made, there are only a few cabbage hearts floating in the clear water, but in fact this dish is a meat dish according to the most authentic way, because the clear soup used for the boiled cabbage is Chicken, duck and other meat ingredients have to be boiled before they come out of the pot. It is also for this reason that this dish has disappeared after the vegetarian movement. The recipe has been "varied", and after his research, this boiled cabbage can become a completely vegetarian dish.

Based on vegetarian ingredients, it can also fully present the deliciousness of this wonderful dish.

But at this time, when Ye Chui mentioned boiled cabbage, everyone in the Lin family villa showed strange expressions. Boiled cabbage, the name and the Arhat menu that Sun Li was going to make were extremely sensory. There is a big difference, Luohan cuisine is full of extraordinary momentum just by hearing the name, but boiled cabbage... the first time I heard the name of this dish, I am afraid no one would think that it would be delicious.

There was a slightly disappointed expression on the face of the Lafayette of the Lin family: "What kind of dish is this boiled cabbage you are talking about? I have never heard of this dish. Is it delicious?"

"To put it simply, it's boiled cabbage. It's not difficult to do it. As for whether it's delicious or not, it depends on how grandma will judge you later." Ye Chui said with a smile, the beauty of boiled cabbage is not in words It can be described that in addition to the clear and mellow taste of this dish, the most important thing is the wonderful gap between the simple appearance and the complex taste, which is unstoppable.

"Cabbage has a history of more than 5,000 years in China. Eating cabbage is also a Chinese tradition, but we cannot deny that the taste of this ingredient is not particularly outstanding." Sun Li only heard Ye Chui The name of the dish directly revealed a look of contempt. The surprise brought by hearing that Ye Chui knew so much about Arhat dishes has completely disappeared, "I don't know what kind of delicacy you can make with this boiled cabbage, Master Ye?"

"You will know soon." Ye Chui said with a flat smile.

After Zhang Ying heard the name of Ye Chui's dish, she subconsciously felt a sense of contempt. She smiled and said, "I'm also looking forward to Master Ye's boiled cabbage, but can we start the competition now?" ?”

Wu Haimei brought Ye Chui and Sun Li's three chefs into the kitchen: "The kitchen is very big. And there are two stoves, you can cook in the kitchen at the same time."

After saying this, she blinked at Ye Chui, which was regarded as encouragement to Ye Chui. Naturally, she stood beside Ye Chui and hoped that Ye Chui could win the opponent. Lin Wei even ran to Ye Chui directly. Beside him, he asked Ye Chui in a low voice: "Ye Chui, let me help you?"

"Okay." It's rare for Lin Wei to have this kind of heart. Ye Chui took out the three cabbages in the bag and handed them to Lin Wei, "Help me peel off the cabbage leaves layer by layer. Leave the cabbage heart inside. Don’t use the rest.”

"Peel the cabbage?" Lin Wei was taken aback. Although she seldom went to the kitchen, she naturally knew that when she ate a lot of cabbage, she didn't have to peel it layer by layer. She could cut it into shreds and eat it. She didn't understand, "Ye Chui, why do you have to peel the cabbage, can't you just cut it?"

"I asked you to peel it off because I need the heart of the cabbage." Ye Chui explained with a smile, "The cabbage in the boiled cabbage does not refer to the whole cabbage. It refers to the cabbage heart inside the cabbage. This part It is the tenderest and freshest part of the whole dish, and it is very easy to absorb the deliciousness of the soup, which is the essence of the whole dish."

"Oh. So that's how it is." Lin Wei didn't know if she understood. Hearing what Ye Chui said, she began to carefully peel off the outer leaves of the cabbage layer by layer, and discarded the peeled leaves.

Here, Ye Chui started cooking various seasonings, such as onions, ginger, garlic, peas, fungus, mushrooms, etc. This preparation method was developed by Ye Chui himself, and the recipe is naturally a secret recipe. So he was very careful when mixing the ingredients to avoid being seen by others.

In the same kitchen, several chefs in the Yangsheng Pavilion on the other side are also busy. Sun Li himself is just the boss, not a cook. He stands on the side as a supervisor, and his eyes are not looking at Ye Chui. Of course, He didn't pay attention to what Ye Chui was doing, but focused on Lin Wei: "Peel off the cabbage leaves, leaving only the heart of the cabbage? It's a waste, what boiled cabbage, just listening to the name will make you lose your appetite." , how could it be comparable to my Arhat dishes?"

Thinking of this, he no longer paid attention to Ye Chui, but concentrated on supervising his chef.

Lin Wei quickly peeled the hearts of the three cabbages, and she asked Ye Chui: "What are you going to do next?"

"It's very simple." Ye Chui smiled, and took out a small box from his pocket. After opening the box, there were a few thin needles inside - these were the silver needles for acupuncture that Ye Chui bought from a pharmacy in the morning. , Ye Chui took one out of the box and handed it to Lin Wei, "Use this steel needle to pierce the cabbage heart carefully."

"Ah, piercing the cabbage heart?" Lin Wei felt even more strange. The process of making this dish is really interesting, but she knew that Ye Chui must have her own reasons, so she took the steel needle without hesitation and began to carefully insert the cabbage. Xin, and asked at the same time, "Ye Chui, why did you ask me to do this?"

"The purpose of making the cabbage heart full of small holes is to make the soup more flavorful." Ye Chui explained simply that he had prepared various ingredients here, and he set up a pot, Pour in an appropriate amount of water, and then put the seasonings that have just been prepared into the pot one by one. As the water temperature in the country rises, a strong fragrance will soon be released.

This taste combines the fresh aroma of shiitake mushrooms, the strong aroma of various condiments, and the fragrance of onion and garlic.

Of course, these tastes are not as good as those made by Sun Li on the other side of the kitchen: the Arhat dish made here in Yangsheng Pavilion is a veritable big dish, and it requires the cooperation of at least three chefs to complete.

There are more than a dozen ingredients in this dish, each of which has to be deep-fried first. Then put it into the pot for stewing operation. The production process is complicated. Similarly, the aroma of fried food is constantly diffused. That smell completely overwhelmed the aroma of Ye Chui's dishes.

Of course, the aroma emitted by the dish during the production process cannot determine the finished product. For a successful dish, the most important thing is the taste in the color, aroma, and taste. When cooking, you must not only bring out the aroma, but also infuse the aroma into the taste of the food. This is the only way to be successful.

Lin Wei carefully pierced the three cabbage hearts. She wiped the sweat off her face, and felt a sense of pride in her heart. She can also help Ye Chui cook, although this method is a bit strange... … She sniffed her little nose vigorously, turned her head to look at the chef on the other side strangely, and said to Ye Chui: "Ye Chui, their dishes are delicious. Can our boiled cabbage work?"

"Their fragrance lies in the fact that there are many and mixed ingredients. The essence of food is to cook a variety of flavors. With so many ingredients, each of them has a different taste after being fried. I want to make so many It’s that easy to melt the flavors into one pot?”

Ye Chui turned his head and glanced at Sun Li's side, then smiled softly at Lin Wei and said, "They are just pretending to be superficial. In fact, I think they haven't grasped the essence of cooking skills. This kind of chowder-style dishes The most taboo thing is that all kinds of aromas are messy, which will only spoil the dish. It smells very attractive, but it tastes nothing special."

"oh."

Lin Wei nodded half-understood, and looked at Ye Chui's sparkling eyes, what she liked most was Ye Chui's confident and know-it-all appearance on cooking - that kind of appearance is very attractive to foodies. It's just endless...

There was a lot of work in the kitchen. In the living room outside, Lafayette's eyes seemed to be completely attracted by the direction of the kitchen. Sitting on the sofa, his eyes looked inside from time to time, looking forward to the delicious food.

Zhang Ying, the health-preserving expert, couldn't help but say some good things about Sun Li at this time: "Sun Li's Yangsheng Pavilion is the best vegetarian restaurant in Xizhou, and even in Yanjing, many people come here from thousands of miles away. Xizhou, just to patronize Sun Li's Health Pavilion."

"Really, it's really powerful." Lafayette exclaimed.

Wu Haimei is Ye Chui's staunch ally. Hearing what Zhang Ying said, she immediately sat on the other side of Lafayette and praised Ye Chui, not to be outdone, saying: "Mom, you don't know that Ye Chui's cooking skills are not ordinary, even Mr. Han praised him very much, and he even put himself His granddaughter stayed by Ye Chui's side as an apprentice."

"Old Han?" Hearing this name, Lafayette was obviously a little uncomfortable - Lafayette is over 60 years old this year, but he is still a child in front of the 97-year-old old man Han, plus the Lin family and the Han family It has never been harmonious. Lafayette naturally has no good feelings for Mr. Han. Others call her Lafayette when they see her, but Mr. Han likes to call her by her nickname, which makes her often feel very angry. He couldn't help snorting, "So this Ye Chui has such a close relationship with that old guy!"

Wu Haimei yelled in her heart that it was not good. Didn't this make Lafayette feel worse towards Ye Chui? She was also witty at this time, so she hurriedly added: "The last time Mr. Han came to Xizhou, he ate Ye Chui's food. The food, but because it was so delicious, I ate enough to eat it, and I have been recuperating in the hospital for more than a month before I fully recovered."

"What?" It was the first time for Lafayette to hear this. She was stunned for a while, and then couldn't help laughing, "And this thing, that old guy would make such a fool of himself. It's a pity that I didn't Here, Ye Chui has done a very good job..."

Although the old lady gave people a feeling of being difficult to get along with, in fact, as long as she found the right way, it was still easy to please her.

Lin Zhengdao, who was sitting on the other side of the living room, was obviously not in the mood to participate in this kind of debate. His face was calm, but there was some hidden light in his eyes, and he didn't know what he was thinking...

In the kitchen.

The soup in the leaf vertical pot has been boiled.

The soup that has just been finished has a mixed blue-gray color, which is the effect of various seasonings. I saw Ye Chui pour the soup into a large bowl, and use a colander to scoop out all the seasonings inside. At this time, the soup Still turbid, Ye Chui took another big bowl, put a layer of filter paper on top of the bowl, carefully poured the soup onto the filter paper with a spoon, so that the fine impurities in the soup continued to filter Ye Chui repeated this process a total of three times.

By this time, the soup has become very clear—this process is called hanging soup, which is the most important part of this boiled cabbage dish. The clear soup made is crystal clear, and then Ye Chui tied Lin Wei up. Gently put the three cabbage hearts into the clear soup, and slowly press the cabbage hearts with chopsticks, so that the clear soup can fully flow into the cabbage hearts.

The cabbage heart is tender and can be eaten raw, and the soup flows into the cabbage through the small hole made by Lin Wei, fully flavoring, so that the cabbage heart not only preserves the freshness of the cabbage, but also does not lose the blend of various flavors. At this point the dish is done!

Boiled cabbage belongs to Sichuan cuisine. It originated from the Imperial Dining Room of the Qing Palace. It ranks among the [Royal Taste]-level dishes in the Manchu and Han banquets. See the bottom, while the cabbage heart is tender green in color and perfect in shape, giving people a clear and bright feeling, with an elegant and tangy fragrance, and an unusually fresh fragrance.

Lin Wei no longer has any doubts about this dish, her little face is full of amazement, and there is an inexplicable sense of accomplishment. This dish also has her share of credit.

And almost exactly, all the chefs in the Yangsheng Pavilion on the other side of the kitchen also finished the Arhat dish.

Arhat cuisine is a mixture of 18 kinds of ingredients in a bowl. It is a kind of assorted vegetarian dishes. It is full of visual impact when you look at it suddenly. It is in sharp contrast with the boiled cabbage on Ye Chui's side. Sun Li looked at it Glancing at the soup bowl that Lin Wei was holding carefully in her hand, and looking at the tender yellow cabbage heart inside, her face was slightly stunned: "The dishes you cook are really boiled cabbage?"

"That's right, so the name is boiled cabbage." Ye Chui said with a faint smile.

Sun Li: "..."

In fact, when he heard the name of boiled cabbage, although he didn't think it was delicious, he still wondered if there was another mystery in it. After all, Ye Chui also has a lot of history, but he really saw Ye Chui's finished product. But he felt that his worries were unnecessary. What's the mystery of this dish? It was clearly boiled cabbage. How dare such a simple thing be compared with his own assorted arhat dishes?

This is not an order of magnitude at all! (~^~)

PS:  ps: In fact, boiled cabbage and boiled cabbage are not the same thing, but boiled cabbage is more famous, so it is classified as a kind of dish here~~~~~~~~~ Well, I admit it is I was too sloppy when I wrote the last chapter, and wrote boiled cabbage as boiled cabbage, but since this is the case, let’s continue like this, anyway, boiled cabbage and boiled cabbage sound pretty good, don’t they~~~~~ ~Please recommend and ask for a monthly ticket~~~