Simple Version-yangzhou Boiled Dry Silk

Simple Version-yangzhou Boiled Dry Silk

by Taste the food

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Yangzhou boiled dried silk is a famous Huaiyang dish, with fine knives, exquisite materials, and thick and delicious soup. Speaking of the origin of this dish, it is related to the Emperor Qianlong of the Qing Dynasty going to the south of the Yangtze River. Qianlong went to Yangzhou many times to the south of the Yangtze River. At that time, local officials in Yangzhou hired many chefs to prepare dishes for Qianlong. One of the dishes is called "Nine Silk Soup". The raw materials are dried tofu shreds, shredded mushrooms, whitebait shreds, jade bamboo shoots, seaweed shreds, egg peel shreds, raw chicken shreds, thousand dried tofu shreds, or added Sea cucumber shark fin and shredded ham are fried in chicken broth and meat and bone broth. The deliciousness is all in the dried shreds. So Yangzhou boiled dried silk became famous all over the world. Later, it was just difficult to get the raw materials. Because of its simplicity, tofu shreds, chicken shreds and ham shreds were used as raw materials, and the name was changed to "chicken fire boiled shreds."
The common people eat this dish without being so complicated, and it tastes good if it is simpler. "

Ingredients

Simple Version-yangzhou Boiled Dry Silk

1. Cut the tofu rolls into filaments and spread them out. (My knife is not good)

Simple Version-yangzhou Boiled Dry Silk recipe

2. After soaking the fungus, wash and cut into filaments.

Simple Version-yangzhou Boiled Dry Silk recipe

3. The shrimp is cut in half and marinated in rice wine. (Shrimp cooked into a spiral shape)

Simple Version-yangzhou Boiled Dry Silk recipe

4. Wash the small rapeseed and cut it lengthwise.

Simple Version-yangzhou Boiled Dry Silk recipe

5. Cut green onion into small cubes and chop coriander.

Simple Version-yangzhou Boiled Dry Silk recipe

6. Put an appropriate amount of water in a boiling pot, bring to a boil over high heat, add ginger, thick soup, and curry to make the soup thicker.

Simple Version-yangzhou Boiled Dry Silk recipe

7. Add the fungus and dried shreds and cook for a while, then add the shrimp and bring to a boil.

Simple Version-yangzhou Boiled Dry Silk recipe

8. Add rapeseed and coriander, turn off the heat immediately, sprinkle with diced chives and white pepper.

Simple Version-yangzhou Boiled Dry Silk recipe

Tips:

1 Both the thick soup bao and the curry cubes are salty, so I didn't add additional salt.

2 It is best to use the broth made by yourself.

Comments

Sign in to comment

Similar recipes

The Crust is Also Soft When It is Cold recipe

The Crust is Also Soft When It is Cold

Flour, Water, Yeast
Fried Rice with Egg and Bean Rolls recipe

Fried Rice with Egg and Bean Rolls

Egg, Tofu Roll, Rice
Marinated Tofu Rolls recipe

Marinated Tofu Rolls

Tofu Roll, Quail Eggs, Marinade
Four Fresh Cold Salad recipe

Four Fresh Cold Salad

Cucumber, Shallots, Carrot
Cold Tofu Rolls recipe

Cold Tofu Rolls

Tofu Roll, Shallot, Parsley
Cucumber Tofu Roll recipe

Cucumber Tofu Roll

Cucumber, Tofu Roll, Salt
Cold Tofu Rolls recipe

Cold Tofu Rolls

Tofu Roll, Parsley, Sesame Oil
Hemp? Hot. Hot! recipe

Hemp? Hot. Hot!

Mala Tang Bottom Material, Fish Tofu, Beef Ball