Huaiyang famous dishes boiled dried shredded

There is a famous dish among Huaiyang cuisine, which is "Da-boiled dried shredded silk". The main ingredient of Dazhu Dried Silk is dried tofu, which is finely made and has a unique flavor.

"Da-boiled dried shredded silk" is also known as "dried shredded chicken juice" or "dried chicken fire shredded". The cutting and heat requirements of this dish are particularly strict. First, the special dried tofu, about 1 cm thick, must be cut into 24 uniform slices, and then cut into thin threads like match stalks. Blanch twice with boiling water to remove the beany smell. Then it is mixed with shredded chicken, chicken gizzard liver, kidney flower, bamboo shoot slices and other auxiliary materials, and is baked with chicken farms and seasonings. When cooking, use strong fire first, and finally use slow fire to simmer for a while to taste human. When serving, cover with cooked shrimp, rapeseed or pea seedlings, shredded ham, etc.(the ingredients vary according to the season, crispy eel can be added in summer, and mushrooms can be added in winter). This dish is colorful, the dried silk is soft, the side dishes are fragrant and tender, and the flavor is very delicious.

The reason why "Big Cooking Dried Silk" is so beautifully done is because of inheriting tradition. Our people have a long history of consuming tofu products. It is rumored that tofu was invented during the reign of King Huainan. By the Song Dynasty, famous tofu dishes such as "Xuexia Soup","Dongpo Tofu","Honey-Stained Tofu", and "Sishu"(Five-Flavoured Tofu Strips) had been seen.

Because "Big Boiled Dried Silk" is nutritious, delicious and light, it is a must-order dish every time everyone comes to Huaiyang Restaurant! It's also my favorite dish!

Characteristics of Yangzhou boiled dried shredded silk:

Beautiful color, white dry silk, soft texture, thick soup, fresh and delicious taste.

Recipe Recommendations

dried tofu 300 grams
shrimp 50 grams
cooked chicken breast 80 grams
chicken soup 350 grams
onion appropriate amount
Jiang appropriate amount
salt appropriate amount
cooking wine 3 grams
water starch a little
egg white a little
soy sauce a little
vegetable oil a little
chicken essence a little

salty and fresh
cook
three-quarters of an hour
senior

Steps for Huaiyang famous dishes boiled dried shredded

Prepare prawns, ham (Jinhua ham is better, I don't have Jinhua ham to replace it now), mushrooms, and onions and ginger.

Get the dried beans ready.

Prepare chicken soup and cooked chicken breast.

Slice the dried beans into thin slices and cut them into thin threads.

Cut the ham, mushrooms, and chicken breast into thin strips, and shred the green onion and ginger for later use.

Remove the head, shell and gland of the shrimp, open the shrimp intestines on the back, add cooking wine, soy sauce, a little salt, and a little egg white, and marinate for later use.

Put the chopped dried shredded silk into a boiling water pot and blanch with water for later use.

Blanch the small rapeseed in water and pour it into cold water for later use.

Heat the pan and add a little lard.

The oil temperature is 60% hot, add shredded spring onions and ginger and stir-fry until fragrant.

Pour the chicken soup into the pan and bring to a boil. Add shredded dried meat, shredded ham, shredded mushrooms, onion and ginger oil, shredded ginger, and appropriate amount of salt and cook over medium heat.

Use the waiting time to put the shrimps into the frying pan and stir fry.

Remove the fried shrimp from the pan for later use.

When the soup is collected, cook for about 15 minutes, add a little pepper and chicken essence.

Put the cooked dried shredded shredded rice into the soup plate, place the cooked rapeseed on the edge of the plate, sprinkle with a little shredded chicken and shredded ham on top, and place on the cooked shrimp.