Yangzhou pays attention to perming, which is refreshing and soft. Slice and shred the dried silk, blanch it with boiling water for three times, mainly to soften it, then put the dried silk on a plate, put a pinch of shredded ginger on the dried silk, blanch it with boiling water from top to bottom, let the ginger juice enter the dried silk, drain the water, leave a certain amount of ginger juice in the dried silk, and add boiled shrimp, green bamboo shoots, coriander and other ingredients. Then sprinkle with sesame oil and coriander.
Modern Yangzhou perm is a "one-column fragrance". According to reports, generally speaking, that dish of silk is steamed bread. After blanching for several times, remove the dried silk and put it in a plate, and pour it thoroughly with boiling water. Holding a plate in one hand and dried silk in the other, pour out the water and then pour in the sauce. The master who does perm and dry silk has tried his hand and is not afraid of perm. This basic training is a painful process.
At present, the cylindrical dried silk made by chefs is made by winding the cylindrical iron wire in the dried silk, then scalding it in boiling water, taking out the water control and pouring the flavor juice. The sauce is made by selecting several brands of soy sauce, adding fragrant leaves, cinnamon, star anise, carrots, celery, mushrooms and water, and decocting with low fire. Dried white silk is placed in a white porcelain dish with light brown sauce as the bottom, and the finely cut ginger is bright yellow. One or two green coriander leaves and a few shredded red peppers are added to the top of the dried silk pile.
Taizhou perm drying method
Taizhou dried silk is delicious, thanks to the quality of Taizhou dried tofu and the processing technology of dried silk.
The raw material of dried silk is special dried bean curd cut into filaments. Dried tofu is generally 2 thick. About 7 cm, the cutter must first cut it horizontally into 20 layers with a knife, and the thickness is uniform. This kind of cross-cutting kung fu is called "gone with the wind" by Taizhou people. "Float" tofu slices layer by layer, then spread them obliquely and cut them into filaments, the thickness of which is equivalent to matchsticks.
After the dried silk is cut and ironed, it is also very particular. Zhou Zhitao, an 80-year-old scholar of Taizhou literature and history, said, "First, put the dried silk in a pot and put a jar next to it. Hot alkaline water is stored in a water tank. The ratio of water to alkali depends on the season. The key is to take the dried silk out of the pot and pour it into the alkaline sink. The soaking time should be controlled well. Soak for a long time and it will become slurry. If you don't soak it, the dried silk will not be soft. "
The seasoning of perm-dried silk is very particular. Ginger is thinner than dried ginger. Supplemented by coriander, minced meat, shrimps, etc. Especially the soy sauce used to mix dried silk should be specially prepared, such as soy sauce, sugar, monosodium glutamate and vinegar. The formula is kept secret by different operators. Mixed dried silk is blue and white, smooth and moderate, soft and firm, fragrant in oil, and five flavors breed. After eating a dish, it is fragrant and memorable. The sesame oil used in Taizhou dried silk is a unique small ground sesame oil, which is ground with local sesame seeds, which is why the essence of Taizhou dried silk can't be learned elsewhere.
Taizhou dried silk is also called Taizhou Wuwei dried silk. There are two main meanings. First, there are five kinds of ingredients in the early five-flavored dried silk in Taizhou, namely, yaorou, coriander, mustard tuber, mushrooms and shredded ginger. Second, it shows that dried silk has a unique taste. Later, the name of Wuwei dried silk has been used to this day.