Where does the stew pit belong?

"Stewed core" is a famous historical dish in Nanjing, Jiangsu Province. There is a kind of green vegetable called "Aihuang" in the famous Wanzhu Park (named after its short leaves, white stems and yellow heart). Wanzhu Park, located near Phoenix Terrace in the west of Nanjing, is an ancient observation deck. Li Bai, a poet in the Tang Dynasty, once visited this place, leaving a poem "Phoenix once played here, so the place is named after it, and the wind goes to Taiwan Province, and the river flows naturally". Vegetables in Wanzhu Park don't have this reputation. It is said that Ma Niangniang, the wife of Zhu Yuanzhang, the great ancestor of Ming Dynasty, once saw a phoenix on the phoenix terrace from Laifeng Street to Fengyou Temple, which made Wanzhu Park a treasure trove of geomantic omen, so Wanzhu Park became famous for its green vegetables and "short-legged yellow" in the city. At that time, government and restaurant chefs made many delicious dishes with "short-legged yellow", the most famous of which was "stewed nuclear". In 1930s, the column Happy Forest, a supplement of Shanghai News, was titled "Handsome Mussel Core" and was praised as "fresh and elegant, with endless charm". This traditional dish has been preserved in Nanjing for more than one hundred years.

Raw materials: 600g of Chinese cabbage, 60g of chicken breast, 25g of shrimp, 30g of sliced winter bamboo shoots and cooked ham, water-soaked mushrooms and cooked chicken oil 1 5g, eggs1piece, Shaoxing wine10g, 3g of refined salt and dried starch, and 65440g of monosodium glutamate.

Practice: Wash the vegetables first (don't scatter them), cut the vegetable head into olive shape, cut it into cross knife shape, cut the leaves, and take 7 cm long cabbage.

2. Cut chicken breast into willow leaves about 5 cm long and about 1 cm wide, put them in a bowl, add egg yolk and dried starch and mix well.

Third, ignite the wok, add cooked lard, and burn it to 40% heat. Add the cabbage, stir-fry with an iron spoon, and remove the oil when it is emerald green. Then fry the chicken breast, take it out and drain it.

4. Take a wok, first use part of the cabbage as the bottom, then put the rest of the cabbage outward, arrange it in a circle along the bottom of the wok, put it at the bottom of the wok (exposing the head of the cabbage), and put shrimp, chicken breast and winter bamboo shoots in the middle. Sliced ham and mushrooms are added with refined salt, Shaoxing wine, monosodium glutamate and chicken soup. When the fire boils, turn to low heat and stew for about 15 minutes, then pour in chicken oil.

Features: Yellow-green color, complete tree shape, crisp and rotten cabbage heart, instant at the entrance, fresh and salty flavor.

Master the key: when cooking, first remove the washed cabbage with warm oil until the color is green, and then stew it with other ingredients, so as to keep the cabbage tender and smooth and easy to taste.