Boiled Dried Shreds
by Tuo Tuo Ma
Favorite
Difficulty
Easy
Time
15m
Serving
3
Today this dish fully proves one aspect of my philosophy of life, that is-do not live by yourself! Where do you start?
Last week, a certain magazine asked me to make two dishes with local characteristics. I think, I usually cook a lot of Sichuan, Hunan, and Hubei dishes. Cantonese dishes such as ginseng, abalone and abalone are too troublesome. , So I thought about a few simpler ones. The local dishes in Jiangnan are relatively light and it feels easier to cook, so I chose Huaiyang cuisine without thinking about it at the time.
Speaking of the representative of Huaiyang cuisine, it is naturally "boiled dried silk" and "poured soup." I haven’t started to challenge that super-large soup bag. I just want to start simple. In my opinion, the big boiled dried shreds should be easier to make. It’s nothing more than boiled dried shreds in broth and add some other ingredients. It's just flavor. But when I really started to do it, I realized that I had made a fatal mistake, and that was the choice of materials.
For authentic boiled dried shreds, use authentic Huaiyang Fanggan. Huaiyang Fanggan has a firmer texture than the dried tofu we usually see in the market, and has a more tenacious taste, so it can be cut into very fine filaments, and it will not go bad after being cooked. I tried all the dried tofu available in the market here, and none of them can be sliced into thin slices. In the end, there was no way, so I had to buy the idea online. The Huaiyang Fanggan on Taobao is not expensive, you can buy it for a few dollars, but with the postage, it is the real price of tofu, but you have to buy it. I just bought it, but I was so confused that I was ready to pay at the time, but at the store where I bought it, I saw that there were dried shreds that had been cut into silk. I was still secretly happy at the time, thinking , This will save trouble. If it is more expensive, it will be more expensive. If you buy it, you can cook it directly in the pot. So I was happily waiting for my dry silk to arrive. When the goods arrived, I opened it and looked dumbfounded. The dry silk was all broken into slag when the bag was opened, and it was useless at all.
After all this tossing, the time to submit the manuscript has come, and I can’t wait any longer, so I have to bite the bullet and replace the dried beancurd with a thousand skins. Although it is still a bit thicker, it is at least better than the one sold in the vegetable market. The dried bean curd that becomes dregs is stronger. So bobbin, today I know that this dish is not authentic, and I don’t need you to shoot a brick, I will shoot it myself, haha!
Last week, a certain magazine asked me to make two dishes with local characteristics. I think, I usually cook a lot of Sichuan, Hunan, and Hubei dishes. Cantonese dishes such as ginseng, abalone and abalone are too troublesome. , So I thought about a few simpler ones. The local dishes in Jiangnan are relatively light and it feels easier to cook, so I chose Huaiyang cuisine without thinking about it at the time.
Speaking of the representative of Huaiyang cuisine, it is naturally "boiled dried silk" and "poured soup." I haven’t started to challenge that super-large soup bag. I just want to start simple. In my opinion, the big boiled dried shreds should be easier to make. It’s nothing more than boiled dried shreds in broth and add some other ingredients. It's just flavor. But when I really started to do it, I realized that I had made a fatal mistake, and that was the choice of materials.
For authentic boiled dried shreds, use authentic Huaiyang Fanggan. Huaiyang Fanggan has a firmer texture than the dried tofu we usually see in the market, and has a more tenacious taste, so it can be cut into very fine filaments, and it will not go bad after being cooked. I tried all the dried tofu available in the market here, and none of them can be sliced into thin slices. In the end, there was no way, so I had to buy the idea online. The Huaiyang Fanggan on Taobao is not expensive, you can buy it for a few dollars, but with the postage, it is the real price of tofu, but you have to buy it. I just bought it, but I was so confused that I was ready to pay at the time, but at the store where I bought it, I saw that there were dried shreds that had been cut into silk. I was still secretly happy at the time, thinking , This will save trouble. If it is more expensive, it will be more expensive. If you buy it, you can cook it directly in the pot. So I was happily waiting for my dry silk to arrive. When the goods arrived, I opened it and looked dumbfounded. The dry silk was all broken into slag when the bag was opened, and it was useless at all.
After all this tossing, the time to submit the manuscript has come, and I can’t wait any longer, so I have to bite the bullet and replace the dried beancurd with a thousand skins. Although it is still a bit thicker, it is at least better than the one sold in the vegetable market. The dried bean curd that becomes dregs is stronger. So bobbin, today I know that this dish is not authentic, and I don’t need you to shoot a brick, I will shoot it myself, haha!
