Yangzhou Hot Dry Silk
1.
Use a sharp knife to make a white dry piece about 1mm thick. Hold the knife in your right hand and advance gently, and hold the palm of your left hand against the side of the white stem. Pay attention to the strength of advancement.
2.
Lay the sliced white dry slices flat, put them in order, and sprinkle with water.
3.
Cut into 1.5mm white dry silk with a knife.
4.
Put it into a large bowl with clear water and rinse with running water until it is clear.
5.
Fill a large pot with water, bring to a boil, turn off the heat, and add the dried shreds.
6.
Stir with chopsticks (to prevent sticking) and scald for 2 to 3 minutes, remove and serve. (The old method is to put the cut ginger shreds on the white dried shreds with hot water, and pour it 3 times to remove the beany smell. It is more convenient to cook at home and blanch it in a pot.)
7.
Put the scallops and scallops soaked in advance into a small pot, pour a little water, add cooking wine and cook for 3~5 minutes (let it completely soften and deodorize)
8.
Put the chopped green onion and ginger into the pan and stir-fry until the aroma is fragrant, then add the Kaiyang and scallops and stir-fry slightly, then pour in the cooking wine, light soy sauce, and dark soy sauce. A small amount of water, sugar, a pinch of salt, chicken essence. Cook for 3~5 minutes.
9.
Pour the cooked soup into a dish with dried shreds. Just drizzle with sesame oil.
10.
The taste is light, but the soup is rich and delicious.
11.
Take a small chopsticks and dip it in the soup and taste it slowly. Don't have a pleasant taste. A famous delicacy in Yangzhou Restaurant. It is also a delicacy that Yangzhou people must order for morning tea in the morning.
Tips:
Choose the dialog box. This kind of dried silk is hard and common in the southern market. You can buy vacuum-packed products in the soy product counters of supermarkets. Two pieces for nothing and one pack.
