Huaiyang is good, and the dry silk is like a long one
After my parents retired, they always wanted to find a place with beautiful mountains and rivers to retire, and then the family moved. Moving from Shanxi to Dali, everything is very agreeable, even the old vinegar supermarket has a lot of Shanxi brands. The only thing that doesn't exist is dried tofu in Shanxi and dried yellow sauce in the north. Once, when I returned to Dali from Beijing once a year, the main item I brought with me was the dry yellow sauce of Liubiju, and this problem was basically solved later. However, dried tofu is really not easy to bring, a long time, in fact, it is only half a day, soy products are easy to spoil and deteriorate. My parents always talked about the problem of dried tofu, and I finally faced up to the fact that "dried tofu" was indeed a "problem".
After I got to the heart of dried tofu, I realized that there are indeed many kinds of dried tofu. General manufacturers like to classify from the process: dried brine tofu, dried fried tofu, dried smoked tofu, dried steamed tofu, fried dried tofu. Dried brine tofu is the most common, the taste of dried tofu depends on brine brine; dried fried tofu is relatively small, but it is also very tasty, because soy products are still very "eating oil", some places do dried tofu called "oil shreds", that is, fried dried tofu; smoked dried tofu, generally known as "smoked dry", the use of smoke process to process dried tofu into products with a smoked flavor; steamed dried tofu is to use the steaming process into the flavor, the most common is vegetarian chicken; fried dried tofu is fried through the fried tofu to achieve a compound taste, such as the famous Jai dish" Sweet and spicy dry" or vegetarian ham. However, now in the supermarket, the processing technology of dried tofu is relatively complex, and a variety of processes are combined to make some vegetarian fish and meat shreds, vegetarian duck, vegetarian beef, etc., which are also more suitable for fast-paced life.
The problem is that it really doesn't taste as good as the previous dried tofu. Although the dried tofu is very simple, it is precisely because of the simplicity that there is the real beauty of dried tofu. The most traditional dried tofu in Taiyuan, Shanxi is black and hard, soy sauce and five-spice powder brine, Dali's dried tofu is white dried, and the texture is not tight enough, and the taste is not enough. I prefer dried spiced tofu, which has a strong flavor. However, white dry is not bad, the key is to see how to make it, white dry made of dry shredded, or boiled or blanched, are my great love of delicious taste.
The dried silk dishes are done well in Nanjing and Yangzhou, both of which are cities that I like. There are two main ways to cook dried silk dishes, one is hot and the other is boiled. The most famous is boiled dried shreds, the most classic of which is chicken boiled dried shreds. This "chicken" refers to chicken and chicken soup, and "fire" refers to ham. Chicken boiled dried silk is based on the Qing Dynasty's nine silk soup and blanched dried silk development. The "nine silks" in the "nine silk soup" are dried tofu silk, mushroom silk, silver fish silk, jade shoot silk, seaweed silk, egg skin silk, raw chicken shredded, ham shredded, chicken shredded, plus chicken soup, meat and bone broth decoction, delicious into the dry silk. Later, because the raw materials were complicated, because they were ugly and simple, they used dried tofu silk, chicken shreds and ham shreds as raw materials, and borrowed the practice of scalding and drying silk, repeatedly scalding, and eliminating the bean smell in the dried silk. The finished chicken is boiled with dry silk, the dry silk is white, the soup is golden, the taste is fresh and soft, and the delicious atmosphere is rich.
But when it comes to the original taste, it is not too dazzling like the aura of accessories such as chicken boiled dry silk, but purely dry silk as the protagonist, which is "hot dry silk". I am in Yangzhou, and the most favorite restaurant is the "Republican Spring" in the old three springs of Yangzhou. The Fuchun Tea House is overcrowded and has become an unbearable burden, so the dishes are a mess; the same is true of the Yechun Tea House, which is difficult to refine. Gonghe Spring is the most earthy, and now it has become a Chinese-style fast food restaurant, but the best point is that although there are not many varieties of dishes, it is easy to control, and the customers are mainly locals, I think the food is delicious and humane. The hot and dry silk of Gonghe Spring is a bright file operation, you can see the eldest sister repeatedly blanching the dry silk, put it into the plate and stir it into a tower shape, and then add soy sauce, coriander and other seasonings, very simple, but like a cloud flowing water to arouse expectations. A taste, sure enough to live up to expectations, the taste of dry silk is very positive, set off by soy sauce very well, and then can slowly distinguish the aroma of dried shrimp, and the dry silk slightly fishy with the tight seam, and finally press this taste is the spice of ginger and coriander, showing a bright spicy in the meticulous.
After eating the hot dried silk, I strolled to my favorite Yangzhou garden, a garden, and watched the bamboo shadows, and the beautiful feelings in my heart rose and continued.