Hot Dry Silk

Hot Dry Silk

by Ocean moon

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

This is an authentic Yangzhou dish as well as a knife cooking dish. The preparation of this dish seems simple, but the few details in the production process are good experiences summed up by the older generation. The first is the knife processing. The fine knife makes the dried silk feel wonderful in the mouth. Second, the ginger is added during the ironing and the ginger juice is used to remove the beany taste. The third is to use hot instead of boiled to make, if such a thin dried silk is cooked, it will quickly stick into a ball, and the distinct taste will suddenly disappear, and the dried silk will not be hot, that is, the dried silk can be broken into the silk. The silk can be seen, and it can also have the effect of disinfection and sterilization. "

Ingredients

Hot Dry Silk

1. The white dry is first sliced out into thin slices.

Hot Dry Silk recipe

2. Then cut the filaments with a top knife, rinse them in clean water, and put the dried filaments on a plate.

Hot Dry Silk recipe

3. Cut the ginger into thin strips and place it on top.

Hot Dry Silk recipe

4. Rinse three times with boiling water to remove the water.

Hot Dry Silk recipe

5. Pour in fresh soy sauce and sesame oil or scallion oil.

Hot Dry Silk recipe

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