Huaiyang cuisine 'big boiled dry silk' tastes good, the mouth is fragrant, and after eating once, I want to eat it a second time.

Travels to the South No. 2

I am not a reader, but I especially like Mr. Liang Shiqiu's books. Especially Mr. Yashe's "Yashe Talks about Eating", every time I read it, one dish after another seems to be right in front of my eyes, making me salivate and fragrant. This time, in the Xinghua family called 'Zheng Family Kitchen', I ate a table of serious Huaiyang dishes, especially the 'big boiled dry silk' with good color and aroma, which made the people present full of happiness and aroma for a long time.

I had eaten 'big boiled dried shreds' before, and it was made by my brother-in-law at a family gathering, and he thought it was delicious, so he asked him for advice on the way he had done it, and he had done it according to what he had taught, but he really did not make the original flavor of the dish.

Yesterday, I still had breakfast at that house, and I took the opportunity to ask the hostess about the preparation of this dish. Only to know that the ingredients of this dish are: dried tofu, ham, shredded chicken, Kaiyang, bean sprouts, lard, shao wine, etc., the method is to heat the frying pan, put in the lard, add chicken soup and broth, under the chicken shreds, dried tofu shreds and kaiyang, Wang huo burn Buddha, add refined salt Shao wine, move to a low heat and simmer for ten minutes, so that the dry silk expands, sucks up the umami. Before coming out of the pot, boil over high heat, put down the bean sprouts, put THE MSG, drizzle with a little cooked lard, pour the dried silk soup into the soup basin, and sprinkle some chicken shreds, ham shreds, and the bean sprouts can be.

It seems that I really have to learn this authentic Huaiyang dish, and when I go home, I have to personally handle the knife, and I also make a look of 'big boiled dried silk' to enrich the 'taste' of myself and my family.

From this point of view, located in the rich Suzhongxinghua, rich in cultural heritage, not only yangzhou eight monsters Zheng Banqiao makes us rarely confused, but also rich food culture for tourists to linger.

In the misty drizzle, we left Xinghua and came to Yangzhou City, where Huaiyang cuisine is authentic, and we will definitely eat a more authentic taste! I did not read Mr. Liang Shiqiu's book in vain, and imitated to write this small article.