Boiled dried shredded silk is a refreshing and nutritious dish. Dry shredded tofu is dried shredded tofu, and boiled is boiled in a lot of water. This seemingly easy dish is actually not simple. It is a special dish in Weiyang cuisine. This dish is fragrant and fragrant, with the umami flavors of ham and Kaiyang permeating into the extremely fine shredded dried tofu, every thread is fine, but there is not a drop of oil or beany smell. It is a masterpiece that never gets tired of being thin.

Dried tofu requires a lot of knowledge. There are generally two types of dried tofu in the market, one is light brown, commonly known as "dried tea", and the other is white, commonly known as "dried fragrant". This dish uses dried fragrant tang. You should choose dried incense that is square and elastic in shape, white and slightly yellow in color, and you should also smell it. It must have a bean aroma but no beany smell, which is the top quality. You can even break it apart to take a look at the quality when you buy it. Good dried fragrant seeds have a smooth and uniform cross-section, while inferior dried fragrant beans have uneven cross-sections because they are mixed with bean dregs or cannot be filtered thoroughly, and they will rot as soon as they are boiled.

The purchased dried incense looks like a small piece of dried incense stacked on top of a large piece of dried incense. In fact, it is an indentation made during the production, so that it can be easily divided after it is made. The dried fragrant must first be cut into thin slices, which is called "slices". Before drying the incense, the four sides of the "big dried incense" must be cut off to make it a complete cube. Making dried incense is a very interesting thing, and it is also an excellent opportunity to practice knife skills. The knife is also very particular. It is best to use a square knife. You can dip some water on the knife first, or use tissue paper dipped in oil to wipe the surface of the knife. Evenly, this can prevent the dried fragrant flakes from sticking to the knife surface and breaking. When batching, hold the knife in your right hand, place the knife horizontally, with the knife side facing up, hold the incense stem with your left hand, and cut the knife into the incense stem at a parallel angle with the chopping board with your right hand, cut it to the bottom, and batch out a piece. When batching, pay attention to the fact that the knife surface should always be parallel to the chopping board, and each cut must be done in one go. Do not be sloppy, otherwise the thickness of the batched dried incense will be uneven.

After the dried incense is sliced, stack it together and cut it into shreds. Of course, the thinner the shreds, the better. One knife can be used to cut hundreds of pieces. In this way, one piece of dried incense can be cut into thousands of dried shreds, so three or four pieces of dried incense can make a full bowl. After dry shreds are cut, run through water and set aside.

Dry shreds alone are not enough, you also need ham and Kaiyang. The ham should be used above, only lean meat, and cut into very fine shreds (about the selection and use of ham, as mentioned before I won’t go into details again), clean it first and wait for use. Kaiyang is made by boiling sea shrimps, drying them in the sun, and then removing their shells. Good Kaiyang is red and bright in color, smells fishy, ??tastes fresh but not astringent, and feels dry and elastic to the touch; poor quality Kaiyang is wet and salty, has a fishy smell, and can be broken into pieces by pinching it with your hands. . Kaiyang is sold in all major southern goods stores, and the price ranges from a dozen yuan to hundreds of yuan depending on the quality; Kaiyang also has golden hook, spring red, autumn red, pigeon, etc. depending on the grade, place of origin and fishing time. Of course, only an old gourmet can tell the difference between feet and other names. Sometimes the shells on the open ocean are not completely peeled off. They can be peeled off after being soaked in water for a while. There are two ways to use kaiyang in this dish. If you are pursuing the taste, you should shred the kaiyang; and if you want to pursue the color, just use the original kaiyang.

To cook the dried shreds in a big way, you need to cook it in chicken soup with the oil removed. There needs to be more soup and the fire is strong, so it is called "big boiling". After the soup boils, add the dried shreds, stir them up for a while, and then Add shredded ham and shredded ham, cook for an hour, add salt and serve. When filling the basin, pull out the dried shreds, ham shreds and open yam shreds, drain the soup, put them in a small bowl to form a shape, then invert the small bowl into a shallow soup basin, lift the small bowl, and place it in the Pour the soup into the pan until the bottom of the basin is about a finger deep.

This dish is fresh but not greasy, elegant but not monotonous. If you find it troublesome to make, you can also buy a thick sheet and ask the stall owner to use a dough press to twist it into ribbons, thus eliminating the need to cut slices and dry them. It's just that the taste is slightly worse. If you don't have chicken soup at home, you can use water instead, which will make it lighter.