big boiled dry silk
By RubyKihn
Ingredients: salt,winter bamboo shoots,shrimp,cooking wine,chicken soup,ginger,cooked shredded chicken
Recipe Recommendations
- winter bamboo shoots appropriate amount
- cooked shredded chicken appropriate amount
- shrimp appropriate amount
- ginger appropriate amount
- salt appropriate amount
- chicken soup appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for big boiled dry silk
1
Cut the dried tofu into thin slices, and then cut it into thin threads.
2
Cut ginger and winter bamboo shoots into thin threads; sprinkle cooked chicken into thin threads, wash and remove fresh shrimp, and use shrimp string for later use.
3
Put appropriate amount of water in the pan on heat, add a little salt to bring to a boil, add shredded tofu and blanch twice.
4
Remove it and cool it with clear water and drain it to remove the fishy smell of beans and make the dried silk soft, tough and white.
5
Add shredded bamboo shoots in a boiling water pot and blanch for a while. Remove.
6
Heat the oil pan and add the chicken soup.
7
Add shredded dried silk, shredded bamboo shoots, shrimp meat, and a little shredded ginger and bring to a boil; add salt and cooking wine, and turn to low heat to simmer.
8
Boil for ten minutes to make the dried shredded absorb enough delicious flavor, turn off the heat and add rapeseed hearts to garnish.
9
Pour the dried shredded chicken and soup into a bowl, sprinkle with shredded chicken and remaining shredded ginger.