Big boiled dried silk
Big boiled dried silk
Big boiled dried silk Also known as " boiled dried silk with chicken sauce ", it is a traditional Jiangsu dish. Big boiled dried silk is a refreshing and nutritious delicacy, it is the housekeeping dish in Huaiyang cuisine.
The knives are extremely fine. A piece of white dry can be sliced into 18 slices by the chef. The cut out dry shreds is not only neat and uniform, but also the thickness cannot exceed the matchstick. After cooking, the fresh aroma of various seasonings is compounded into the dried tofu, which tastes refreshing and appetizing, which is exceptionally delicious.
cooking
Ingredients: dried Huaiyang Fang 100g, cooked chicken breast shreds 50g, shrimp 20g, Jinhua Ham 15g, p
p0 10 grams of seedlings, 5 grams of shrimp, 25 grams of cooked lard, 10 grams of salt, 300 grams of soup.Production method:
(1) First batch the square dry into thin slices, then cut into filaments, put it in a boiling water bowl, soak in a bowl, drain off the water, and blanch it with boiling water twice, remove the drain.
(2) Put the pot on the fire, scoop in the cooked lard, add the shrimp and stir-fry until milky white, then pour it into a bowl.
(3) Scoop the chicken broth into the pot, put the dried shreds into the pot; then put the shredded chicken and bamboo shoots into the pot, add shrimp and cooked lard on the side, let it boil for 15 minutes, and let the soup thicken ,With salt. Cover and cook for another 5 minutes, remove from heat, and put pea sprouts.
Put the dried shreds into the plate, put the bamboo shoots and pea sprouts around the dried shreds respectively, put the shredded ham on top, and sprinkle with shrimps. Serve.
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