Xinghua boiled dried silk actually belongs to Huaiyang cuisine, which is no different from Yangzhou boiled dried silk. As for the special flavor of the boiled dried silk in the teahouse, I guess you may think that the boiled dried silk in the teahouse is better than that of China Resources, which is very easy to solve. Put some water in the pot, put one gram of edible alkali in the water, pour the cut dried silk into the water, and then fish out the dried silk after the water is boiled. This kind of dried silk is very China Resources.

Here's a brief introduction to the specific methods of authentic dried silk:

Huaiyang cuisine boiled dried silk

Materials

1-2 pieces of skin (bean curd skin), a little shrimp (Kaiyang), 2 Pleurotus eryngii, a little carrot, a little Jinhua ham, a few fresh shrimps, a little salt, a little green vegetables, a little broth, a casserole. ), picked up, washed and cut into filaments. Carrots, Pleurotus eryngii and Jinhua ham are all cut into filaments, and shrimps must be soaked in cold water in advance. (The photos are cut coarsely because of laziness. In theory, all ingredients should be cut into the same thin silk.)

2: The real version: there will be boiled soup in restaurants or at home, and each family has a different formula, usually bone soup or chicken soup. Lazy version: the supermarket buys a better canned soup. * * The quality of broth is the key to this dish

3: Cook the broth with thousands of shredded silk in a casserole with low fire. It takes some time for thousands of pieces of silk to stew and taste, so use time to treat shrimps. The head and shell of the fresh shrimp are removed, the back tendons and intestinal mud are removed, and then "sliced shrimp": the serious version: there is a special flower knife technique, such as the lazy version of the phoenix-tailed flower knife: the shrimp is cut into two pieces from the back to the abdomen, and then it is oiled for later use.

4: stir-fry the dried shrimps in another oil pan, add shredded carrots, shredded ham and shredded Pleurotus eryngii, and fry them in oil. After frying, add it to the casserole and stew it together. It is good to stew until the sweetness and sweetness of the ingredients are infiltrated into the broth.

5: After stewing, season with salt, add shrimps and decorative vegetables (blanched or oiled) and turn off the heat. You can pour a little sesame oil or add some coriander to taste before serving.