Yangzhou hot dry silk practice pay attention to hot work, pay attention to flavor, crisp, soft. In the slice open, cut silk, first scalded with boiling water three times, mainly to soften the dry silk, and then put the dry silk into the plate, dry silk put a pinch of ginger, and then use boiling water from top to bottom, so that the ginger juice into the dry silk, decanting water, dry silk, leaving a certain amount of ginger juice, into the water soaked shrimp, green bamboo shoots, cilantro and other ingredients, and then drizzled with sesame oil and soy sauce can be seasoned.
The modern Yangzhou hot dry silk for "a column of Prime style". According to reports, the general hot dry silk plate are steamed buns, dry silk hot a number of times and then fished into the plate, pour boiling water, a hand holding the plate, a hand holding the dry silk, the water decanting, and then poured on the flavor sauce. The production of hot dry silk master's hand is tried and tested, not afraid of being scalded, this basic training is a painful process.
Now the chef to make a column of hot dry wire, is a column of iron wire into the dry wire, and then into the boiling water slightly hot, out of the water control, and then poured on the flavor sauce. Flavor sauce modulation is the choice of several brands of soy sauce, adding sesame leaves, cinnamon, star anise, carrots, celery, mushrooms and water and other raw materials simmering with a low fire into a white dry silk resting on a light brown seasoning sauce in the bottom of the white porcelain plate, cut thin ginger silk oil light tender yellow, in the dry silk pile on top of the addition of one or two turquoise coriander leaves and a few shredded red chili peppers.
The Taizhou hot dry silk practice
The Taizhou dry silk is delicious, thanks to the quality of Taizhou dried tofu and dry silk processing technology.
The raw material of dry silk is special dried tofu cut into thin silk. Dried tofu is generally thick 2. 7 centimeters or so, the cutter should first use a knife to cut across the thickness of more than 20 layers of uniformity, this horizontal cutting effort, Taizhou people called "floating". "Floating" good layers of tofu slices, and then diagonally paved and cut into thin filaments, thickness and matchstick equivalent.
After the dry silk cut, is hot, this hot is also quite elaborate. Taizhou literature and history scholars, octogenarian Zhou Zhitao said: "dry silk first boiled in a pot, next to a tank, tank storage hot alkaline water, water and alkaline ratio depends on the season. The dry silk from the pot, dumped into the lye tank, soak time to master, this is the key. Soak for a long time into the slurry, soak through the dry silk is not soft."
Hot dry silk condiments are very delicate. Ginger should be cut finer than dry silk. Supplemented with cilantro, minced meat, shrimp, etc., especially mixing dry silk with soy sauce, to be specially configured, soy sauce, sugar, monosodium glutamate, vinegar, etc., its recipe for different operators to keep secret. Mixed dry silk, green and white colors, smooth and moderate, soft and tough, oil fragrance overflowing, five flavors. After a dish of food, people's teeth and cheeks, aftertaste. Taizhou dry silk on the use of sesame oil for the unique small milled sesame oil, ground from local sesame, which is the reason why other places can not learn the essence of Taizhou dry silk.
Taizhou hot dry silk is also called Taizhou five flavors dry silk. There are two main meanings, one is the early Taizhou five flavors of dry silk ingredients are mainly five, meat, cilantro, mustard greens, mushrooms and ginger, and the second is to illustrate the unique taste of dry silk, and then the name of five flavors of dry silk has been used to the present day.