big boiled dry silk
By ChaimRice
Da-boiled dried shredded silk is a refreshing and nutritious dish, and is one of the representative works of Jiangsu cuisine. Because the dried silk itself is tasteless, it is allowed to use the delicious flavor of chicken soup and various seasonings to make it taste well after cooking. The cutting requirements of this dish are extremely precise, and the dish tastes fresh and delicious, and you will never tire of eating everything.
Recipe Recommendations
- white dry 200 grams
- chicken stock 300 grams
- shredded chicken 50 grams
- shrimp 40 grams
- chicken feathers 20 grams
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for big boiled dry silk
1
The raw material for cutting dried silk-white dried.
2
For a piece of 1 cm thick white dried meat, 15 slices must be sliced to qualify. A chef with a good knife skill can slice more than 20 slices.
3
Thin slices of white dried fruit.
4
Cut it into thin threads.
5
Rinse the chopped dried silk in water.
6
Prepare other ingredients, shredded chicken, shredded fungus, chicken broth, shrimp, shredded ham, and chicken feathers.
7
Put the dried shredded silk in a boiling water pot and blanch it to remove the beany smell.
8
Put a little oil into the pan, add shredded chicken, shrimp, and shredded ham, and stir-fry, then add chicken soup, dried shredded meat, and shredded fungus, boil over high heat to season, collect the water, and add vegetable seedlings before taking out of the pan.
9
Made big boiled dried shredded silk.