My hometown in Yangzhou I introduce a dish called (big boiled dried silk) Today is Mother's Day, I wish all mothers in the world good health, all the best, happy and happy.
Once, when my mother wanted to eat this big boiled dry silk, my mother would say that she wanted to eat (big boiled steel wire) and became the laughing stock after the tea and dinner in our family.
Large boiled dried silk, also known as chicken juice boiled dried silk, traditional famous dish, belongs to the Huaiyang cuisine. It is a refreshing and nutritious dish. The beauty of its flavor has always been promoted as a delicious meal on the table, a housekeeper dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fang dry, the knife work requirements are extremely fine, the fresh flavor of a variety of condiments is cooked, compounded into dried tofu silk, eat refreshing and appetizing, exceptionally precious, not tired of food.
"Chinese cuisine" was officially released, and "big boiled dried silk" was rated as one of the top ten classic dishes in Jiangsu
"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 on the sixth day, local officials in Yangzhou 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 popular with a wide range 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.
Dishes special
Big boiled dry silk: dry silk, that is, dried tofu silk, big boiled, is placed in a lot of water to cook, this dish seems
Easy dishes, in fact, are not simple, but are the housekeeping dishes in Huaiyang cuisine. 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.
ingredient
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
ingredient
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 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.
Precautions
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.
Have you learned? Do you like this big boiled dried shredded shred in my hometown of Yangzhou?
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