Yangzhou boiled dried shredded silk
Yangzhou boiled dried shredded silk--is the best among our Jiangsu cuisine. It has beautiful color, white dried silk, soft texture, thick soup, and fresh and delicious taste.
Recipe Recommendations
- Cao chicken half a
- dried bean curd 250 grams
- fresh shrimp 90 grams
- bacon 40 grams
- lettuce 60 grams
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Yangzhou boiled dried shredded silk
1
Make chicken soup first and prepare half of the grass chicken, wash it and chop it into large pieces.
2
Put appropriate amount of water in the pan, put ginger, chicken nuggets, and add cooking wine.
3
Bring to a boil over high heat, skim off the foam, and low heat for 60 minutes to make chicken soup.
4
Prepare chicken soup, chicken legs, tofu, bacon, shrimp, lettuce.
5
Wash the bacon and shred it, wash the vegetables and shrimp, remove the bones and shred it from the chicken leg meat.
6
Slice dried tofu into thin slices and shred.
7
Use boiled water, add some salt, blanch the shredded tofu twice, and remove.
8
Pour appropriate amount of chicken soup into the pan.
9
Add shredded bacon.
10
Add shredded tofu and cook over high heat for 10 minutes.
11
Add fresh shrimp and heat for 3 minutes.
12
Add shredded chicken.
13
Add lettuce, add salt, pepper, chicken essence, and chopped green onion to taste.Yangzhou boiled dried shredded silk Make Tips
1. Make sure you use chicken soup to make this dish. (or bone soup) 2. If the bacon is too salty, blanch it with boiling water. 3. It is better to peel fresh shrimps and then use them.