It is better to add some coconut juice to remove the beany smell when blanching, but since it is dried silk, I think it is better to leave a little beany smell.

Stewed in clear soup (chicken soup is better). If you cook this dish at home, the dried silk should not be too thin and the texture should not be too soft. Dried silk is thicker, richer in taste, more resistant to stewing and more tasty. It is best to stew for a while before cooking, and the ingredients are added according to the season and your own preferences.

Attached:

Official recipe practice:

raw material

Huaiyang Fanggan 100g. 50g cooked shredded chicken, 20g shrimp, Jinhua ham 15g, 25g winter bamboo shoots, pea seedlings 10g and 5g shrimp. 25g cooked lard, 0/0g salt/kloc, 300g soup.

manufacturing process

(1) Cut the square root into thin slices in batches, then cut it into filaments, put it in a boiling water bowl, drain the water, then soak it in boiling water twice, and take it out to drain the water.

(2) Put the pot on the fire, scoop in the cooked lard, add the shrimps, stir-fry until milky white, and then pour into the bowl.

(3) Spoon the chicken soup into the pot, put the shredded chicken into the pot, then put the shredded chicken, chicken gizzards, pork liver and bamboo shoots into one side of the pot, add shrimp and cooked lard, and fire for 15 minutes. When the soup is thick, the salt is refined. Cover and cook for another 5 minutes, then turn off the fire, put the dried silk into a concave dish, put the wrist, liver, bamboo shoots and pea seedlings around the dried silk, put the shredded ham on it and sprinkle with shrimp.