"Yangzhou is good, the tea house is invited." Add a thousand silk piles of fine wisps, cooked copper tobacco bags lying long seedlings, shochu crystal dishes. The words "Wangjiangnan" of the Qing Dynasty's "Wangjiangnan" vividly depict the scene of the residents of Yangzhou in the Qing Dynasty tasting "dried silk with added materials", which is quite like a vivid custom painting. When the Qianlong Emperor of the Qing Dynasty went down to Jiangnan six times, local officials in Yangzhou once presented "nine silk soups" to "flatter Qianlong".
The "Nine Silk Soup" is made of dried silk plus shredded ham, bamboo shoots, silver fish, fungus, mushroom, seaweed, egg skin, chicken, and sometimes sea cucumber, dried leech or bird's nest. And because the taste of dried tofu itself is very thin, if you want to taste, you must borrow the taste of fresh and mellow chicken juice, the fresh flavor of a variety of condiments has been cooked, compounded into dried tofu silk, eat refreshing and appetizing, exceptionally precious, and insatiable. Nowadays, the large boiled dried silk, compared to the "nine silk soup", has been greatly developed, to dry silk, chicken shredded, dry silk white, plus fresh shrimp, embellished with a variety of ingredients, called assorted dried silk, beautiful color, its taste is fresher.
"Large boiled dry wire" knife work requirements are extremely fine, "Luan knife should be tricked, Huo Huo Fei Fei", a piece of white dried, the chef can be processed into 18 pieces, cut out of the dry wire is not only neat, uniform, and its thickness can not exceed the matchstick. Add color and fragrance. Large boiled dried silk is not only well-known throughout the country, but also praised by foreign guests as "East Asian Famous Dishes".
Because "boiled dry silk" and "hot dry silk" are both nutritious, delicious and light, they are welcomed by the majority of customers. Nowadays, tourists to Yangzhou always order a plate of "large boiled dried silk" or "hot dry silk". Some old diners are simply a pot of tea, a piece of dry silk, and nothing else, which shows the seductive charm of dry silk. In 2008, the dry silk making technology was approved by the Yangzhou Municipal Government as the second batch of intangible cultural heritage list in the city.
Big boiled dry silk: dry silk, that is, dried tofu silk, big boiled, is placed in a lot of water to cook, this seemingly easy dish, in fact, is not simple, but huaiyang cuisine in the housekeeper dish. This dish, fresh and fragrant, ham and Kaiyang umami into the very fine dried tofu silk, the slightest buckle, but not a drop of oil, not a single milli bean, is not tired of fine masterpieces.
Practice 1
Ingredients 300 grams of tofu skin, 50 grams of shredded chicken breast.
Ingredients 20 g shrimp, 30 g ham, 6 g salt, 300 ml chicken broth, 100 g bamboo shoots.
method
1. Wash the chicken first;
2: Prepare a portion of chicken soup (add water to the pot, add chicken, green onion, ginger and cooking wine, bring to a boil on high heat, simmer for 30 minutes);
3. Cut the tofu skin into thin strips and blanch it in hot water;
4. Cut the ham meat into thin strips and cut the bamboo shoots into thin strips;
5, add water and chicken soup to the pot, put shredded tofu in the pot;
6、 Put in the chicken breast shreds and bring to a boil over high heat;
7: After 15 minutes, add the shrimp, add salt to taste, and then add the shredded ham;
8: Place in a bowl and enjoy.
Practice two
Ingredients Ingredients: 400g shredded tofu, 40g fungus, 3 shiitake mushrooms, 50g ham
Accessories: Appropriate amount of broth, appropriate amount of pepper, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of edible alkali
steps
1. Prepare all the ingredients.
2. Add an appropriate amount of water to the pot and add the edible alkali, put in the tofu shreds and cook for 2 minutes, rinse and set aside.
3. Shredded shiitake mushrooms, shredded fungus, shredded ham, shredded green onion.
4. Bring the stock to a boil, add a little pepper and salt
5. Add the shiitake mushrooms and continue to cook for 3 minutes.
6. Then add the shredded tofu and cook for 2 minutes.
7. Add ham, add a little chicken essence to taste, add shredded green onion and turn off the heat.
This dish requires about 500 grams of chicken broth, if there is no chicken broth can be replaced with broth or water.
Tofu
The selection of knowledge can be large, the vegetable market generally has two kinds of dried tofu, one is light brown, commonly known as "dried tea", the other is white, commonly known as "dried incense", this dish is to use dried incense. Dried incense to pick the shape of the square elastic, the color of white and yellowish, but also to smell, to have a bean fragrance and no bean fishy, is the top product; even when buying, break open a piece to see, good quality dried incense, the section is flat, uniform, and the quality of the dried due to mixed into the okara, or filtered impermeable, the section is uneven, a boiled rotten, or not. The purchased dried incense looks like a small piece of dried incense stacked on top of a large piece of dried incense, but it is actually an indentation at the time of production, in order to make it easy to divide after making. The dried incense is first cut into thin slices, the term is "slice". Before batching the dried incense, cut off the four sides of the "large dried incense" to make it a complete cube. Batch dried incense is a very interesting thing, but also a perfect opportunity to practice knife workers, the knife is also quite exquisite, it is best to use a square blade knife, the knife can be dipped in some water first, or use cotton paper dipped in oil to wipe the knife surface evenly, so as to prevent the slice of dried incense from sticking to the knife surface and breaking. When batching, hold the knife in the right hand, put the knife horizontally, the knife face up, hold the dried incense with the left hand, and cut the knife into the dried incense with the parallel angle of the cutting board with the right hand. When batching, pay attention to the knife surface to always be parallel to the cutting board, and a knife is a knife, to be done in one go, can not drag mud with water, otherwise the thickness of the dried incense is uneven.
After the dried incense slices are ready, stacked together and cut into silk, the silk is of course the finer the better, a knife sticks to everything, you can cut hundreds of knives. In this way, a slice of dried incense can be cut out of a thousand dried wires, so three or four pieces of dried incense can be made into a full bowl. After the dry wire is cut, set aside in water.
Ham, open ocean
It is not enough to have dry silk, but also to have ham and Kaiyang, ham to use the top, only with lean meat, but also cut into very fine silk (about the selection and use of ham, mentioned before, will not be repeated), first net and ready. Kaiyang is made by boiling sea shrimp, drying them in the sun, and then shelling them. Good Kaiyang, red and bright, smelly, taste fresh but not astringent, hand touch, dry and elastic; poor quality of Kaiyang, wet and salty, fishy smell, with a pinch of the hand is broken. Kaiyang, the major southern goods stores are sold, according to the quality of the price, from more than ten yuan to hundreds of yuan; Kaiyang according to the grade, origin and fishing time of different, as well as gold hook, spring red, autumn red, pigeon feet and other names, of course, only the old food can distinguish. The shell on the open ocean is sometimes not peeled off, and can be peeled off after a little soaking in water. There are two ways to use this dish, if you want to pursue the taste, you should pull the kaiyang into silk; if you want to pursue the color surface, you will only use the kaiyangyuan.
chicken soup
Large boiled dry silk to use the oil of chicken soup to cook, soup to more, the fire should be large, so called "big boiling", after the soup is boiling, put in the dry silk, stir up a little, and then put in the ham shreds and open silk, cook for an hour, add salt to the pot. When filling the pot, remove the dried silk, ham shreds and open silk to drain the soup, put it in a small bowl to form, and then buckle the small bowl upside down in a shallow soup basin, lift the small bowl, and set off the soup sweat shower, until the bottom of the basin soup is one finger deep. This dish is fresh and not greasy, elegant and not monotonous, if you are troublesome to make, you can also buy thick hundred pages, call the stall owner to use the dough press to twist into silk, you can save the trouble of cutting slices of dried incense, but the taste is slightly worse, in addition, if there is no chicken soup at home, you can replace it with water, which is more light.
tofu skin
According to the theory of Traditional Chinese medicine, tofu skin is flat and sweet, has the effect of clearing heat and moisturizing the lungs, suppressing cough and sputum, nourishing the stomach, detoxifying, and relieving sweat. Tofu skin is rich in nutrients, high in protein and amino acids, and according to modern scientific measurements, there are 18 trace elements necessary for the human body such as iron, calcium, and molybdenum. Children's consumption can improve immunity and promote physical and intellectual development. Long-term consumption by the elderly can prolong life. Especially for pregnant women in the postpartum period, consumption can not only quickly restore health, but also increase milk. Tofu skin also has the advantages of easy digestion and fast absorption. It is a kind of food suitable for women, children, old age and weakness. Chicken Chicken is sweet and slightly warm. It can warm the spleen, nourish the qi and nourish the blood, and replenish the kidney and improve the refined. Rich in protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, b1, b2, c, e and niacin. It is less fat- and contains highly unsaturated fatty acids. Also contains cholesterol, histidine.
Shrimp
1, shrimp is rich in nutrition, containing protein is fish, eggs, milk several times to dozens of times; also rich in potassium, iodine, magnesium, phosphorus and other minerals and vitamin a, aminophylline and other components, and its flesh is soft, easy to digest, for the body is weak and need to be nourished after illness is excellent food;
2, shrimp is rich in magnesium, magnesium has an important regulatory effect on cardiac activity, can well protect the cardiovascular system, it can reduce the cholesterol content in the blood, prevent arteriosclerosis, while also expanding coronary arteries, is conducive to the prevention of hypertension and myocardial infarction;
3. Shrimp has a strong lactation effect, and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women;
4, a very important substance in the body of shrimp is astaxanthin, that is, the composition of the red color of the surface, astaxanthin is currently found to be the strongest antioxidant, the darker the color indicates that the higher the astaxanthin content. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists at Osaka University in Japan have found that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.
ham
1, ham is rich in protein and moderate fat, more than ten kinds of amino acids, a variety of vitamins and minerals;
2, ham production through winter and summer, after fermentation and decomposition, a variety of nutrients are more easily absorbed by the human body, with stomach nourishment, kidney aphrodisiac, bone marrow, foot strength, healing wounds and other effects.
3, ham meat is warm, sweet and salty; it has the effect of healthy spleen and appetizer, blood growth, kidney filling, and can be used to treat fatigue and shyness, spleen deficiency and less food, long diarrhea and diarrhea, waist and leg soreness and other symptoms.
4. The simmered soup is often used in Jiangnan as a food for mothers or post-illness appetizers; because ham has the function of accelerating wound healing, it has been used as an auxiliary food after surgical operations.
Chicken soup, especially old hen soup, has always been known for its delicious taste, and the effect of "replenishing deficiency" is also known. Chicken soup can also play a role in relieving cold symptoms and improving the body's immune function.
bamboo shoots
Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. In the medicinal use, it has the effect of clearing heat and dissolving phlegm, improving qi and stomach, curing thirst, benefiting waterways, and refreshing the stomach. Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamin b1, b2, c, etc., and their content is more than double the content of Chinese cabbage; and the protein of bamboo shoots is relatively superior, the essential lysine, tryptophan, threonine, phenylalanine, and glutamic acid that occupies an important position in the protein metabolism process and cystine that maintains protein configuration, have a certain content, which is an excellent health vegetable.
Rich in calcium, it should not be eaten with spinach and green onions containing a lot of oxalic acid.
1. It is strictly forbidden to take a large amount of vitamin C at the same time, otherwise, trivalent arsenic can be generated, which can cause death;
2. Do not eat with fruits containing tannic acid, such as apples, grapes, pomegranates, hawthorns, persimmons and other foods, prone to vomiting, dizziness, nausea and abdominal pain and diarrhea and other symptoms.
chicken
1. It should not be eaten with sesame, chrysanthemum, mustard, glutinous rice, plums, garlic, carp, turtle meat, shrimp and rabbit meat;
2. It should not be consumed when taking levodopa;
3. It should not be consumed when taking iron preparations.
There are many varieties of tofu products in Huaiyang cuisine, "big boiled dry silk" is also known as "chicken juice boiled dry silk", the beauty of the flavor, has always been pushed as a beautiful meal on the table. The Qianlong Emperor of the Qing Dynasty once tasted the "Nine Silk Soup" when he was six times in Jiangnan. Nowadays, the large boiled dried silk, compared to the "nine silk soup", has been greatly developed, mainly dry silk, chicken shredded, dry silk white, plus fresh shrimp, embellished with various ingredients, called assorted dried silk. The condiments for large boiled dried silk also require changes according to the seasons, spring, the old time with bamboo clams into the flavor, summer with crispy shreds and dried silk cooked together; autumn with crab yellow; winter should be used with wild vegetables to add color and fragrance.
Huaiyang cuisine, pay attention to knife work, pay attention to the heat, the taste is light and slightly sweet