云南地方风味：卤腐汁大白菜

I've been eating this dish for more than 20 years It's full of memories Hello everyone, Lao Yang is out to cook again Today I'm going to make a braised cabbage Before I make this dish Let me talk to you a little bit about Lao Yang In the past, there was a Chenggong County in Kunming There was a Qi Dianxiang in Chenggong County More than 20 years ago Lao Yang worked there for a while Qi Dianxiang has a specialty Qi Dian Lufu is very famous Because of this specialty The locals used this specialty to make some dishes When I was eating in a local restaurant It had this dish Braised cabbage After many years I still can't forget the taste Today I will review it for you The ingredients used to make braised cabbage are Cabbage You can use Huanxin cabbage or Ahua cabbage Qi Dian Lufu A little bit of clear soup Ginger Millet chili Salt MSG Pepper powder Sugar Soybean water Not much material Let's deal with it separately Cabbage Only use the stem part of the cabbage Don't use the leaves Take a knife and leave the leaves for other dishes Then stand up Straight up Okay, that's it Cut off the old part Ginger Cut it into pieces That's it Millet chili Break it in the middle Then remove the seeds Then cut it into shreds Cut it into small pieces Lufu Put some boiling water Stir it Stir it into Lufu juice Qi Dian's Lufu has a very strong smell Stir it while pressing Stir all the solid parts Okay, it's basically stirred Find a sieve Filter it You can filter out the impurities and chili powder This is pure Lufu juice To ensure the effect of the dish Apply a thin layer of red oil to the surface Try to apply as much as possible Boil a pot of water first Put some salt in it Then put the cabbage in and blanch it Don't stir it vigorously Just blanch the cabbage When the water boils, it's ready Take it out and let it cool Reboil the pot Put in the chicken soup Put in the ginger Add the Lufu juice Then put the blanched cabbage Put it in the soup Remove the foam When the cabbage is cooked Take it out and set aside Put the cabbage on the plate first Leave some Lufu chicken soup in the pot Add a little MSG Pepper Sugar A little salt When the soup is boiling You can add some starch Don't add too much starch That's enough Pour the soup into the cabbage Sprinkle the MSG The flavor of seven stores in one Lufu cabbage I have eaten this dish for more than 20 years Full of memories Thank you for watching Dianwei's Traditional Cuisine I'm Kunping Lao Yang See you next time