Janju's burning silk

The Jiangsuyan and Thai regions originate in Yangzhou. It belongs to the wimp. It has a good feeding effect on high lipid haematosis, high cholesterol, obesity and vascular sclerosis. The soybeans are processed into large white drys, laced in silk, rinded over and over again, soaked with soybeans and sesame oil, made of gingers and shrimp. Stylish, soft, nice mouth。

Recipe Recommendations

thick white stem
kaiyang 8 to 10
scallops for 2~3
cooking wine 3 scoops
soy sauce 3 scoops
soy sauce 1 teaspoon
sugar 1 scoop
salt a little
chicken essence appropriate amount
onion 2 pieces
shredded ginger a little
sesame oil a little
salad oil a little

light
other
half an hour
senior

Steps for Janju's burning silk

slashed with a sharp knife to produce about a millimeter of dry white. the right hand holds the knife smoothly and the left hand holds the dry side. take care of the push。

Let's put the good white-dry piece down, put it all down, spread the water。

cut it with a knife into a 1.5 mm white dry wire。

Put it in a bowl full of fresh water, and run it all over the clear。

Boiled and boiled with fresh water and put in dry wire。

Boiled with chopsticks (preventing glue) for 2-3 minutes. (The old man put the cut ginger silk on the white dung and poured it three times to the soybeans. It's easier to burn in the pot

I'll put some fresh water in the pot for three to five minutes

When the onion onions of ginger-sniffed fragrances come out of the onion, when the onion and the dry bee weeds come out, they pour wine, smoke, smoke. A little water, sugar, a little salt, chicken. 3-5 minutes。

The cooking soup is poured into a plate with dry wire. Just put on the perfume。

Tastes light, soup fragrance。

Take a little chopstick and tweak the soup. Don't feel like it. There's a famous food at the Yangzhou Hotel. It's also for the Yangzhou people to eat their morning tea。