Local flavor refreshments meet In Jiangsu Province
(12) Zhenyang boiled dried silk
Zhenyang people have the custom of eating morning tea, and boiling dried silk is an indispensable one of eating morning tea. In the Qing Dynasty's "Wangjiangnan", there is a sentence of "adding dry silk piles of fine wisps", which refers to this kind of boiled dried silk. The main raw material for boiling dry silk is "big white dry", generally batch before cutting, knife technology requirements are higher, each piece of large white dry requires batch of more than 18 pieces, and then cut into long inches, as thin as the filament of matchsticks. Then add the ingredients and cook.
【Raw Materials】
Large white dried (white dried tofu) 3 pieces
Cooked shredded chicken 25 g
Cooked shredded ham 15 g
Shredded shiitake mushrooms 25 g
50 g shrimp
Fine salt a little
Lard 65 g
Chicken broth 750 g
【Method】
1. Divide each piece of large white dry into 18 pieces, then fold it up and cut it into inches shaped like matchsticks, put it in a large bowl, rinse into boiling water for a day, and then change the water two or three times after cooling. Every time you change the water, use chopsticks to spread up and down, left and right, so as not to make it stick.
2. Put the pot on the fire, add chicken soup, then drain the dried silk, also put it into the chicken soup pot, add lard, salt and cook for about five minutes, add chicken shreds, ham shreds, mushroom shreds, shrimp roll a few rolls, and put them into a large basin.
【Features】
The color is bright, tender and fatty, and the flavor is quite good.