Large boiled dried silk is a famous dish in Huaiyang cuisine, just like crystal meat and crab powder lion's head, which are representatives of Huaiyang cuisine. All tourists who go to Zhenjiang and Yangzhou must taste Huaiyang cuisine, and the large boiled dried silk is its representative, because this dish is approachable and all restaurants have this dish.
<h1 class="g-search gw-row-title" > the origin of the large boiled dried silk</h1>
Each famous dish has a legend, and it is said that the origin of the large boiled dried silk is related to the Qianlong Emperor of the Qing Dynasty. Once Qianlong went to Yangzhou, local officials hired many famous chefs to cook for Qianlong, one of which was called "Nine Silk Soup", which was made of dried tofu shredded and ham shredded with chicken soup, etc. Its taste was exceptionally delicious, especially the dried silk was finely cut, and after the chicken soup was boiled, it absorbed a variety of umami flavors, and the taste was particularly delicious, which was deeply loved by Qianlong. Since then, "Yangzhou boiled dried silk" has been famous throughout the country, and this dish later evolved into "big boiled dried silk".
The production of large boiled dried silk requires high cooking skills, the most important thing is to cut the dried silk, use the large white dried (dried tofu) slices to make at least 13 slices, good chefs can slice out 20 slices, and then cut into silk. For ordinary families, it is difficult to have this skill, but if the large white dried slices are uneven, it will seriously affect the taste of this dish.
In fact, when the family makes this dish, it can use thick thousand leaves instead of large white dried leaves. This allows the dry wire to be cut evenly. The following is a introduction, using a thousand sheets instead of large white dried to make chicken fire dried silk (a kind of large boiled dry silk, using chicken soup, chicken shredded, ham shredded).
<h1 class="g-search gw-row-title" > boiled thousand pieces of shredded</h1>
Ingredients: 400 grams of white thick 1,000 sheets made of soybeans, 50 grams of cooked chicken shreds and cooked lard, 25 grams each of cooked ham shreds, kaiyang (or shrimp), pea seedlings (or green vegetables).
Seasoning: 2.5 grams of refined salt, 10 grams of rice wine, 1 gram of monosodium glutamate, 250 grams of chicken broth, broth (or broth).
Method:
1, the thick thousand sheets first cut into fine wires, put into the container, add 5 grams of alkali, 5 grams of salt soaked in boiling water for 10 minutes, fished out, rinsed, drained, used to remove the bean smell, while making the dry silk soft and silky white.
2, open the ocean wash, put in a small bowl with wine, basket or into the pot to steam through the water. If you use shrimp, you can omit this step.
3: Heat the wok, put 40 grams of cooked lard, add chicken soup and broth, dry shreds, open ocean (shrimp), boil over high heat, add shredded ham, shredded chicken, fine salt, shao wine, turn to low heat and simmer for 10 minutes, so that the dried silk is fattened and absorbs enough umami.
4, before coming out of the pot, then boil over high heat, put down the bean sprouts, put MSG, drizzle 10 grams of lard, pour the dried silk soup into the soup basin, and put the bean sprouts on top.
Features: beautiful color, dry silk white, soft texture, thick soup, fresh and delicious taste.
Key points:
1, after a thousand pieces of shredding, be sure to use boiling water plus alkali and salt to blanch. In this way, the bean smell is removed, the thousand sheets do not clumps, and they are smooth and tender and flexible.
2, be sure to use chicken soup or broth to cook a thousand pieces of silk, so as to make this dish soup thick, fresh and delicious.
<h1 class="g-search gw-row-title" > tips</h1>
1, the way of cooking lies in the familiarity and flexibility of cooking principles. Family dishes should be delicious, but they should also be complicated and simple. Innovation is an attitude to life.
2, learn the cooking of famous dishes, do not need to be rigid, but according to the situation, the ingredients can be found to replace, the key is the collocation and production process of the dish. The taste and texture of the final dish can be kept the same as that of the famous dish.
3, the improvement of cooking lies in practice and innovation, more try will have a feeling, perhaps inadvertently, you can also create a famous dish.
This article is original, welcome to actively discuss, I hope that you can put forward new ideas for this dish. Thank you all for reading!