Dried silk, as the name implies, is dried tofu shredded, which sounds like a very common ingredient. However, there are many ways to do it. Hot-dried silk is an essential part of Yangzhou morning tea, and boiling dried silk is one of the best. Top ten classic dishes in Jiangsu? . What they have in common is that they pay great attention to knife work and cooking temperature, showing distinctive features of Huaiyang cuisine. In daily life, dried silk is more used to cook some home-cooked dishes.

First, the perm is not suitable for the main course, but it is an essential scenery for every table of morning tea. Usually regard it as the main cold dish, and pay great attention to raw materials, knife work and temperature.

Mr. Zhu Ziqing, a famous writer, likes the taste of dried silk very much. He once described that a real Yangzhou chef needs to cut a large piece of dried white bean curd into thin slices, then cut it into filaments, and then pour it with boiling water, so that the dried silk will be cooked thoroughly. Drain the water and add sesame sauce, shrimps and shredded bamboo shoots to taste. This dish must be fast. If it is delayed for too long, not only the guests can't wait, but also the taste of dried silk will deteriorate.

It is said that the Yangzhou chef can cut a piece of dried bean curd into seventeen layers and then shred it, which tastes very smooth.

Second, what is the predecessor of boiled dried silk? Jiu Si soup? , is one of the classic traditional dishes of Huaiyang cuisine. When making, the dried tofu should be cut into uniform filaments, then mixed with auxiliary materials such as shredded chicken and bamboo shoots, and added with chicken soup to make it.

This dish requires extremely high temperature, otherwise it is difficult to achieve the right taste. Dishes should be covered with cooked shrimp, pea sprouts, shredded ham and other side dishes. Different seasons have different requirements for condiments.

Third, spicy dried silk If the previous practice is a fine traditional banquet dish, then spicy dried silk is a typical home cooking practice.

First, cut a proper amount of dried tofu into filaments, blanch it in boiling water, and take it out to control the moisture for later use.

Then cut the dried peppers into filaments. If you like to eat onions, you can prepare an appropriate amount of onions and cut them into filaments. Put the seasoning silk on top of the dried silk, and then burn some hot oil to pour it down from the seasoning.

After this step, the spicy taste of pepper and shredded onion is forced out by hot oil, and then a proper amount of seasonings such as soy sauce and sugar can be added to enjoy this spicy dried silk.