Creamy Cabbage
With a thick, milky-white broth, tender soft cabbage, and a shape resembling a blooming lotus, this Zhejiang dish boasts beautiful color and fresh, delicious flavor.
Ingredients
fresh cabbage heart leaves
300 g
fresh milk
200 g
MSG
2 g
refined salt
1.5 g
cooked lard (10 g used for final stir-fry, the rest for frying cabbage hearts)
750 g
cooked chicken oil (drizzled on the finished dish)
10 g
wet starch (used for thickening)
10 g
Instructions
1
Fry the cabbage hearts
Clean the wok, heat over high heat and coat with oil, add lard and heat to 40% heat (approx. 88°C), add cabbage heart leaves, keep over heat until tender and soft (reduce to low heat when oil temperature reaches 60%), pour into a colander and drain off excess oil.
2
Simmer
Add 100 g water to the original wok, pour in cabbage heart cores, add refined salt and MSG, bring to a boil and simmer until the liquid is reduced by half, then add fresh milk, wet starch, and 10 g cooked lard, stir evenly with a ladle, continue stirring until the starch sauce thickens.
3
Plate the dish
Transfer to a serving plate, drizzle with chicken oil, sprinkle with the term as written in the original recipe (believed to be diced ham).
