Miss Fu private room dish 10- large boiled dried silk essay recipe recipe recipe

This time the boiled dried silk is a representative dish of Huaiyang cuisine. It's almost impossible to perfectly reproduce the master's dishes, and the first step of cutting dry silk is really difficult for me. The level of the master is a piece of dry silk dry energy tablets out of 40 thin slices, I can only slice out 15 slices can only deceive myself, make home cooking, do not have to be so real. Choose dry silk, it is best to choose Yangzhou local dried silk, the bean flavor is stronger, the bean smell is less. If you choose a thousand sheets, you can also, but the taste is quite different. Cut the shreds as thinly as possible.

The first taste of authentic Huaiyang cuisine was in the summer of 2014, I remember that the early summer sun was not very strong, we took a car to a more famous local Huaiyang restaurant. Ordered fried rice and large boiled dried shreds, I don't know why I also ordered a dry pot bullfrog impressed by the big boiled dried shreds and fried rice. The color of the large boiled dried shreds is very pleasing to the eye at first, and the pale yellow soup base is accompanied by very fine dried silk, plus white river prawns and a little green vegetable leaves, which makes people eat their fingers. The entrance is the aroma of mellow chicken soup, and the faint aroma of beans that lingers on the tip of the tongue. A very comfortable dish to eat. Light, nutritious, bright color, this is why Huaiyang cuisine can become the national dish.

Speaking of Huaiyang cuisine, in addition to the snacks in my hometown, Huaiyang cuisine is my favorite dish. For the delicacy of Huaiyang cuisine, not far away, just to eat a bite of authentic dried silk. In addition to the most famous lion's head, dried silk, egg fried rice, Huaiyang cuisine has many good tastes that have been passed down for thousands of years, such as soft long fish, Wensi tofu, pagoda meat, Pingqiao tofu and so on. Its light and peaceful features conquer the taste buds of many discerning diners. Many literati inkers left food reviews. The most famous "the first taste of the southeast, the beauty of the world"; Su Shi's "three years of Beijing is tired of quinoa, long envy Huai fish press Chu groove"; Yang Wanli's "Huai Bai su boiled Huai shui, Jiangnan boiling is contrary to"; Mei Yaochen's "why should the fish eat river bream, Huaipu snow scales are more plump and beautiful".

Let's talk about the boiling of chicken soup. This large boiled dried shredded dish absorbs the essence of chicken soup, and if there is no delicious and yellow chicken soup, this dish must be greatly discounted. Choose a three-yellow chicken hen, 3-4 slices of ginger, 5-6 green onions, 1 spoonful of cooking wine, a little goji berries, 1/2 spoon of salt, 1/4 spoon of white pepper. Add the right amount of water, add chicken, ginger slices, cooking wine, spring onion to a boil, skim off the foam, simmer for 1 hour, then add goji berries, salt and simmer for another 20 minutes, and finally add pepper.

Cooking skills and knife work still need to be improved, and next time I will share Huaiyang famous dishes with you. We'll see you next time.

Serves two

Ingredients: Yangzhou dried silk dry bag (two pieces)

Accessories: river shrimp 150g

Ham 30g

6 fungus

Shredded chicken 30g

Bean sprouts 50g

Chicken broth 250ml

Seasoning: 1/2 scoop of salt

1 scoop of chicken fat

1. Dry silk first slice thin, and then cut into fine wires. After cutting, put it in clean water 2-3 times, after cleaning, soak in clean water to prevent dry wires from sticking together.

2. Ingredients: shredded ham, shredded fungus, chicken nuggets cooked and torn into thin strips, bean sprouts washed, river prawns blanched in water to set aside.

3. Boil water in the pot, after the water boils, add dry shreds, blanch for 2 minutes, remove the bean fish, fish out and set aside.

4. Put 1/2 spoonful of chicken fat in the pot, add shredded ham, fry out the aroma, put the chicken soup in the pot, wood ear fungus, shredded chicken, bring to a boil on high heat, put in the dry shreds, turn the heat low, cook for 10 minutes, add the remaining half spoonful of chicken fat and bean sprouts, add 1/2 spoon of salt (there is a little salt in the chicken soup, add less here, before coming out of the pot, you can taste the saltiness, add as much as you want) After 1 minute, put on the plate, put the river shrimp on top of the dry silk.

Enjoy your meal.