Yangzhou boiled dried silk is a traditional dish in Yangzhou City, Jiangsu Province, belonging to the Huaiyang cuisine; this dish is particularly suitable for hyperlipidemia, high cholesterol, health supplements, and winter.
Ingredients: dried tofu shredded: 260 g
Jinhua ham shredded: 15 g
Shredded shiitake mushrooms : 24 g
Zi bai shredded : 24 g
Pulp-free river shrimp: 5 (divided into two) 10 small pieces.
Tang cuisine: 3 (divided into two) 6.
Use clear chicken broth. Fresh butter old hen, chop into pieces, rinse well, put in green onion and ginger fly water, put in pure water, and boil for 4 hours!
The predecessor of the large boiled dried silk is the nine silk soup. According to legend, the Qianlong Emperor of the Qing Dynasty went down to Jiangnan and came to Yangzhou once, and in order to please the emperor, local officials specially hired the cooking masters of local restaurants to cook dishes for Qianlong. The chefs heard that it was to cook for the emperor, and no one dared to slacken off, so they took out their housekeeping skills one by one and carefully concocted a variety of dishes. One of the dishes is called Nine Silk Soup, which is made by boiling dried tofu and shredded chicken, because the dried tofu is cut very finely, and after the chicken soup is boiled, it is mixed with various umami flavors, and the food is soft and delicious, which has a different taste. Qianlong was greatly satisfied after eating, so this dish became a must-eat dish after he arrived in Yangzhou. Later, Yangzhou chefs kept pace with the times and evolved this "nine silk soup" into today's large boiled dried silk.
