Braised dried shredded noodles are Yangzhou dishes and belong to Huaiyang cuisine.

It is a representative dish in Huaiyang cuisine.

The boiled dried shredded noodles fully reflect the Huaiyang kitchen knife skills and the difficulty of seasoning.

Why do you say that?

Cutting the whole piece of square root into uniform filaments bit by bit is enough to show the chef's knife skills. Furthermore, the square root itself has no taste and is full of beany smell. How to use chicken soup and other stock to cut the dough into thin strips?

The bland fanggan seasoning becomes rich and requires a lot of effort.

Ingredients for making boiled dried shreds: 4 pieces of dried white beans (200g), a few black fungus, a few spinach, six or seven shrimps, a small piece of ham (about 10g), preferably 1/3 of Daqing Huai salt

Tea spoon (1-2 grams) Specific method: 1. Make the chicken soup first. Use old hen soup and cook it in advance. No need to add any seasoning.

2. Cut the soaked black fungus into shreds, cut the ham into shreds, and cut the dried white beans into thin slices first, and then cut into shreds.

3. Blanch the dried tofu shreds in boiling water for 2 minutes, remove the foam and remove the beany smell. After blanching, rinse with cold water, then drain and set aside.

4. Heat the pot, add a little chicken oil from the chicken stock, and stir-fry the shredded ham until the aroma comes out.

Then, pour in the chicken soup, add the prepared Daqing Huai salt, add shredded tofu, cover, and simmer over low heat for 10 minutes.

5. After cooking for 10 minutes, add the shrimps, shredded fungus, and spinach. Blanch until the shrimps change color and the spinach becomes soft. Remove from the pot and place on a plate. Before serving, arrange the dried shreds in a basin into a pagoda shape.

Use a razor blade to cut a piece of dried meat into 24 pieces with uniform thickness and no breakage. The cut dried shreds should be uniform in thickness and shaped like matchsticks, which requires the chef to have superb knife skills and endurance.

The best boiled dried shreds are continuous, neither loose nor clumped. The root thickness is even, the texture is smooth and elastic, and the taste is rich, fresh and mellow.

The grade of this dish is of course related to the ingredients used in the soup base, but the lowest grade must be at least clear chicken soup.

The ideal combination is shrimp roe, crab powder, ham and top-notch clear soup.