Boiled dried silk is Yangzhou cuisine, belonging to Huaiyang cuisine. It is a representative dish in Huaiyang cuisine. Boiled dried silk fully reflects the skill of Huaiyang cuisine and the difficulty of seasoning. Why do you say that? Cut the whole square root into uniform filaments bit by bit, which is enough to reflect the chef's skill. Moreover, the square root itself has no taste, and it is full of fishy smell. How to enrich the thin square root with chicken soup and other stock needs some effort.

The way to cook dried silk is to prepare ingredients: 4 pieces of dried white bean curd (200g), several pieces of auricularia auricula, several pieces of spinach, six or seven pieces of shrimps, and a small piece of ham (about 10g). It is best to choose Daqinghuai salt 1/3 teaspoon (1-2g).

Specific practices

First, hang the chicken soup first, and choose the old hen soup to cook in advance, without adding any seasoning.

Second, cut the soaked black fungus into silk, the ham into silk, and the dried white bean curd into thin slices first, then into silk.

3. Blanch the dried bean shreds in boiling water for 2 minutes, remove the floating foam to remove the beany smell, rinse with cold water after scalding, and then drain for later use.

Fourth, heat the pot, add a little chicken oil on the chicken soup, and stir-fry the ham until the fragrance is scattered. Then, pour the chicken soup, add the prepared salt, add the dried bean curd, cover it, and simmer for 10 minute.

5. After cooking for 10 minute, add the shrimps, shredded auricularia and spinach, blanch until the shrimps become discolored, and then take the spinach out of the pan and put it on the plate. Before serving, code the dried shreds into a pagoda shape in the basin.

A piece of white dried silk is cut into 24 pieces with uniform thickness and unbreakable. The cut dried silk should be uniform in thickness and shaped like a matchstick, which requires the chef to have exquisite knife work and lasting endurance.

Excellent boiled dried silk, the dried silk is continuous, does not spread and does not cluster, the thickness of roots is uniform, the taste is smooth and elastic, and the taste is strong, fresh and mellow. The grade of this dish is of course related to the materials used in the soup base, but the lowest grade is at least clear chicken soup. And the ideal match, it is best to have shrimp seeds, crab powder, ham and top clear soup.