big boiled dry silk
By JudeBarrows
Da-boiled dried shredded silk, also known as boiled shredded chicken sauce, is a refreshing and nutritious dish. Its beautiful flavor has always been promoted as a beautiful dish on the table and is the best dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fanggan, and the cutting requirements are extremely precise. The fresh and fragrant flavors of various seasonings are cooked and combined into the dried tofu shredded. It tastes refreshing and appetizing, is extremely precious and beautiful, and never gets tired of eating everything.
Recipe Recommendations
- bean skin 4 photos
- qingshui 3000ml
- onion 10 grams
- salt 6 grams
- chicken essence 3 grams
Steps for big boiled dry silk
1
Clean the stupid chicken legs.
2
Put it into the pan, add water, spring onion, and ginger slices.
3
Bring the fire to a boil and skim off the foam.
4
Cover and cook over low heat for 3 hours.
5
Cut the bean skin into thin threads.
6
Blanch it in boiling water.
7
Remove and soak in cold water.
8
Remove from the pan and add 1500ml of cooked chicken soup, and add shredded beans.
9
Cover and cook over low heat for 50 minutes, season with salt and chicken essence before taking out, and take out.big boiled dry silk Make Tips
1. This big boiled dried shredded silk made by Fatty can only be regarded as a simple version. The real shredded beans are cut with dried white beans. However, we do not have this raw material locally, so we used shredded bean skin instead. 2. In addition, shredded ham and fresh bamboo shoots need to be added. These are not very good here, so we just use bean skins to cook them, but the taste is delicious. 3. The chicken soup must be cooked for a long time, and the taste will be strong only when the heat is over. 4. Cut the shredded beans as thin as possible. After cutting, blanch them in boiling water to remove some of the fishy smell of beans. 5. Don't add too much salt, otherwise it will overshadow the delicious taste of the chicken soup.