Ingredients: 50 grams of cooked shredded chicken, 50 grams of shrimp, 25 grams of cooked sliced chicken gizzard, 25 grams of cooked chicken liver, 10 grams of cooked shredded ham, 30 grams of shredded asparagus, 10 grams of pea shoots in nao water. Seasonings: 3 grams of shrimp, 6 grams of refined salt, 10 grams of white soy sauce, 450 grams of chicken broth, 80 grams of cooked lard.

Method

1. choose soybean production of white square tofu dry (square dry requirements of fine texture, pressing tight), the first sliced into thin slices 0.15 cm thick, then cut into thin filaments, and then put into boiling water scalding, gently flipped with chopsticks scattered, drained of water, and then soak 2 times in boiling water, each time for about two minutes to fish out, and then drain the water after rinsing, you can go to the yellow swill of its bitter flavor.

2. frying pan on high heat, scooped into the cooked lard 25 grams, cooked, into the shrimp stir-fried to milky white, from the pan into a bowl.

3. pot ladle into the chicken broth, put dry silk. Then put the chicken wire, gizzard liver, bamboo shoots into the pot on one side, add shrimp, 55 grams of cooked lard on a high flame for about 15 minutes. When the soup is thick, add white soy sauce, refined salt. Cover the pot with a lid to burn about 5 minutes off the fire, the dry silk in the plate, and then the gizzard, liver, bamboo shoots, pea shoots are placed in the dry silk around, on the top of the hamster, shrimp that is completed.

The key to the production of this dish dried tofu to be good, cut to be fine, and to be scalded through, to exhaust the yellow slop flavor. Cooked through, not missing shrimp, lard, broth.

Yangzhou Boiled Dried Shredded Bean Curd, also known as Big Boiled Dried Shredded Bean Curd

The allusion to "Yangzhou is a good place, where guests are invited to the tea house. The ingredients are piled up on a thousand threads, the cooked copper tobacco bag is lying on a long seedling, and the wine is roasted with crystal dishes." The above is the words of "Looking at the South of the River" by the Qing Dynasty's Syingan Jushi, which vividly depicts the residents of Yangzhou in the Qing Dynasty savoring the scene of "spiked dried silk", which is quite similar to a vivid customary painting. There are many varieties of tofu products in Huaiyang cuisine, and "boiled dried silk", also known as "boiled dried silk with chicken sauce", has always been regarded as a delicacy with its beautiful flavor. In the Qing Dynasty, Emperor Qianlong made six trips to the south of the Yangtze River, and the local officials in Yangzhou once presented "Nine Shredded Shreds Soup" to "pamper Qianlong". The "Nine Shredded Soup" is made of dried shredded pork with shredded ham, bamboo shoots, silverfish, fungus, mushrooms, seaweed, egg skin, chicken, and sometimes sea cucumber, dried vermiculite or bird's nest. And because of the dried tofu itself taste very thin, to taste, it is necessary to borrow the taste of fresh mellow chicken juice, a variety of condiments of the fresh flavor after cooking, compounded into the dried tofu silk, eat a crisp appetizing, exceptionally beautiful, people eat without getting tired. Today's big boiled dry silk, than the "nine silk soup", has been a great development, to dry silk, chicken wire-based, white dry silk, plus fresh shrimp, decorated with a variety of ingredients, known as the assorted dry silk, colorful and beautiful, and its taste is more fresh. "Big boiled dry silk" knife requirements are extremely fine, "luan knife should be chopping board, Huohuo Fay", a piece of white dry, the chef by processing can be sliced into 18 slices, cut out of the dry silk is not only neat, uniform, and its thickness can not be more than a matchstick. Big boiled dry silk spices also requires different seasons and changes, spring, the old days with bamboo razor clams into the flavor to seafood to enhance the flavor; summer should be crispy, with crispy dietary silk and dry silk with cooking, so that the dishes dry flavor cool; autumn with crab, soup golden, fresh taste; winter should be used in the field of vegetables, delicate green, color harmony, add color and fragrance. The big boiled dried silk is not only famous all over the country, but also praised by foreign guests as the "East Asian delicacies"