【su Cai】—boiled Dried Shreds
by Espresso light mood
Favorite
Difficulty
Normal
Time
20m
Serving
2
Dazhugansi, also known as chicken soup, is a refreshing and nutritious delicacy. The beauty of its flavor has always been regarded as a delicacy on the table. It is a housekeeping dish in Huaiyang cuisine. The raw material is mainly dried Huaiyang Fang. The cutting skills are extremely delicate. After cooking, the fresh fragrance of various condiments is compounded into the dried tofu. It tastes refreshing and appetizing.
Big boiled dried shreds, dried shreds, is dried tofu shreds, big boiled, is boiled in a lot of water, this seemingly easy dish is actually not simple, but the housekeeping dish in Weiyang cuisine. This dish is fragrant and fragrant. The savory flavors of ham and open tofu penetrate into the very fine dried tofu, and the slightest buckle, but there is no drop of oil, not a trace of beany, it is a masterpiece of insatiable fineness.
Yangzhou is good, tea house guests are inviting. Thousands of fine strands are added, the cooked copper pipes lie down to grow seedlings, and the shochu crystal dishes are served. "The big boiled dried silk is written by the Qing dynasty Xing'an layman "Wang Jiangnan", vividly depicting the residents of Yangzhou in the Qing Dynasty tasting the "adding dried silk" scene, quite like a vivid custom painting. Huaiyang cuisine in tofu products. There are many varieties of flowers and colors. "Boiled dried silk" is also known as "Boiled dried silk in chicken sauce". The beauty of flavor has always been regarded as a delicacy on the table. The Emperor Qianlong of the Qing Dynasty visited the south for six times, and the local officials of Yangzhou once presented the "Nine Silk Soup" "Nine silk soup" is cooked with dried shreds and shredded ham, bamboo shoots, whitebait shreds, fungus shreds, mushroom shreds, seaweed shreds, egg peel shreds, chicken shreds, and sometimes sea cucumbers. Silk, dried leeches or bird's nest silk. And because the dried tofu itself is very thin, you must borrow the delicious and mellow chicken juice if you want to taste it. The fresh fragrance of a variety of condiments is cooked and compounded into the dried tofu. It’s refreshing and appetizing, it’s exceptionally beautiful, and it’s so delicious. Nowadays, the dried shreds are boiled, and compared with the "Nine Silk Soup", it has developed a lot. The dried shreds and chicken shreds are the main products. The shreds are white and fresh shrimp are added. Decorated with various ingredients, it is called assorted dried silk, which is beautiful in color and has a more fresh taste. "Boiled dried silk" requires extremely fine knives. "Luan knife should be used, Huo Huo Fei Fei", a piece of white dried, can be sliced into 18 pieces by the chef. Slices, the cut dried shreds are not only neat and uniform, but the thickness of the dried shreds cannot exceed the matchstick. The seasoning of the boiled dried shreds also needs to change according to the season. In spring, the old razor clams are used for flavor and seafood is used to enhance the flavor; summer is suitable Crisp, cooked with crispy shreds and dried shreds to make the dishes dry and fragrant; use crab roe in autumn, the soup is golden, and the flavor is strong; in winter, it is suitable to use wild vegetables, which are tender and green, with harmonious colors, adding color and fragrance. Boiled dried shreds not only It is well-known all over the country, and it is hailed as "famous East Asian cuisine" by foreign guests."
Big boiled dried shreds, dried shreds, is dried tofu shreds, big boiled, is boiled in a lot of water, this seemingly easy dish is actually not simple, but the housekeeping dish in Weiyang cuisine. This dish is fragrant and fragrant. The savory flavors of ham and open tofu penetrate into the very fine dried tofu, and the slightest buckle, but there is no drop of oil, not a trace of beany, it is a masterpiece of insatiable fineness.
Yangzhou is good, tea house guests are inviting. Thousands of fine strands are added, the cooked copper pipes lie down to grow seedlings, and the shochu crystal dishes are served. "The big boiled dried silk is written by the Qing dynasty Xing'an layman "Wang Jiangnan", vividly depicting the residents of Yangzhou in the Qing Dynasty tasting the "adding dried silk" scene, quite like a vivid custom painting. Huaiyang cuisine in tofu products. There are many varieties of flowers and colors. "Boiled dried silk" is also known as "Boiled dried silk in chicken sauce". The beauty of flavor has always been regarded as a delicacy on the table. The Emperor Qianlong of the Qing Dynasty visited the south for six times, and the local officials of Yangzhou once presented the "Nine Silk Soup" "Nine silk soup" is cooked with dried shreds and shredded ham, bamboo shoots, whitebait shreds, fungus shreds, mushroom shreds, seaweed shreds, egg peel shreds, chicken shreds, and sometimes sea cucumbers. Silk, dried leeches or bird's nest silk. And because the dried tofu itself is very thin, you must borrow the delicious and mellow chicken juice if you want to taste it. The fresh fragrance of a variety of condiments is cooked and compounded into the dried tofu. It’s refreshing and appetizing, it’s exceptionally beautiful, and it’s so delicious. Nowadays, the dried shreds are boiled, and compared with the "Nine Silk Soup", it has developed a lot. The dried shreds and chicken shreds are the main products. The shreds are white and fresh shrimp are added. Decorated with various ingredients, it is called assorted dried silk, which is beautiful in color and has a more fresh taste. "Boiled dried silk" requires extremely fine knives. "Luan knife should be used, Huo Huo Fei Fei", a piece of white dried, can be sliced into 18 pieces by the chef. Slices, the cut dried shreds are not only neat and uniform, but the thickness of the dried shreds cannot exceed the matchstick. The seasoning of the boiled dried shreds also needs to change according to the season. In spring, the old razor clams are used for flavor and seafood is used to enhance the flavor; summer is suitable Crisp, cooked with crispy shreds and dried shreds to make the dishes dry and fragrant; use crab roe in autumn, the soup is golden, and the flavor is strong; in winter, it is suitable to use wild vegetables, which are tender and green, with harmonious colors, adding color and fragrance. Boiled dried shreds not only It is well-known all over the country, and it is hailed as "famous East Asian cuisine" by foreign guests."
