Milk soup cabbage is a traditional famous dish in Jinan City, Shandong Province, belonging to Shandong cuisine; this dish is cooked with milk soup and cabbage. It is a soup dish on high-end banquets; this dish is known as “the crown of Jinan soup dishes”, and it has always been hailed as the first soup dish in Jinan.
Introduction of dishes
Jinan’s No. 1 soup dish is made from a fresh, fresh-tasting cabbage produced in Daming Lake as the main ingredient, and is cooked with milk soup. It is a soup dish for high-end banquets.
Practice:
Main ingredients: 250 grams of cabbage, 750 grams of milk soup
Accessories: 12 water-fat mushrooms, 25 grams of water-fat magnolia slices, 25 grams of cooked ham, 2 teaspoons of cooking wine, a little ginger juice, 25 grams of onion, pepper and Shaoxing wine, 2 grams of monosodium glutamate, 3 grams of refined salt, and 50 grams of shallot oil.
Process
- Peel off the old skin of the cabbage and cut it into 3 cm long sections. Cut mushrooms and magnolia slices into small pieces, blanch them in boiling water, remove and drain the water. Cut the ham into slices. Cut the onion into sections.
- Heat a pot, add oil, saute the shallots, add milk soup, cabbage, mushrooms, magnolia slices, salt, ginger juice, cooking wine and bring to a boil, skim off the foam, put into a soup bowl, sprinkle with sliced ham Can.
Recipe Features:
The color is milky and elegant, the dishes are crisp and tender, and the soup is savory.
Process key:
- Soak the cabbage in water for 3 to 4 hours before use. When boiling, the water must be boiled and wide, and the water should be removed as soon as it is boiled.
- Shaoxing wine with green onion and pepper is a special condiment in Jinan cuisine. It is made by slicing green onion and Sichuan pepper into mud, wrapping it in gauze, soaking it in Shaoxing wine for 2 hours, and removing the Shaoxing wine after the cloth wrapping. Shaoxing wine with green onion and pepper should not be added too much. Too much will not only affect the soup color of the dish, but also affect its fresh taste.
- Cut the scallion whites of the green onions into large pieces and fry them in white oil until fragrant. Remove the scallion whites to make the scallion oil.
- Pucai itself has no umami taste. When cooking Pucai, it must be cooked with thick and thick milk soup to make Pucai taste fresh. Cook for a long time to keep the freshness and tenderness.
