Large boiled dried shreds
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Big boiled dried silk, also known as "chicken juice boiled dried silk", is a traditional famous dish in Jiangsu. Large boiled dried silk is a refreshing and nutritious dish, which is a housekeeper dish in Huaiyang cuisine.
The knife work requirements are extremely fine, a piece of white dry, the chef can slice into 18 pieces, the cut dry wire is not only neat and uniform, but also its thickness can not exceed the matchstick. After cooking, the fresh flavor of various ingredients is compounded into dried tofu shreds, which is refreshing and appetizing to eat, and it is exceptionally delicious.
Cooking
Ingredients: 100 g of Huaiyang square dried, 50 g of cooked chicken breast, 20 g of shrimp, 15 g of Jinhua ham,
25 grams of winter shoots, 10 grams of pea sprouts, 5 grams of shrimp, 25 grams of cooked lard, 10 grams of salt, 300 grams of soup.
Preparation Method:
(1) First batch the dried square into thin slices, then cut into thin wires, put it into a boiling water bowl and blanch, drain the water, and then soak it twice with boiling water to drain the water.
(2) Place the pot on the heat, scoop in the cooked lard, add the shrimp and fry until milky white, then pour into a bowl.
(3) Scoop in the chicken broth in the pot and put the dried silk into the pot; Then put the chicken shreds and bamboo shoots into the pot, add the shrimp and cooked lard on one side, set it on high heat for 15 minutes, and add salt when the soup is thick. Cover and cook for another 5 minutes before leaving the heat and place the pea sprouts.
Put the dried silk into the dish, place the bamboo shoots and pea seedlings around the dried silk, put the ham on top, sprinkle with shrimp and serve.
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