② Heat the wok, add 35g oil and remove the shrimps. Add dried silk to the stock in the pot, boil it quickly for one or two minutes with high fire, then add wine and salt, and simmer for 10 minute with low fire, so that the dried silk will become fat and absorb the umami flavor. Continue to boil with high fire before taking out the pot, and pour in cooked oil. Pour the dried silk into the soup basin, sprinkle with shredded ham and shredded shrimp, and serve with the soup.
"Yangzhou is good, the guests of the teahouse can invite allusions. Add thousands of stocks, cook copper tobacco bags to raise seedlings, and cook crystal vegetables. " The poem "Looking at the South of the Yangtze River" written by a Buddhist in Xing 'an in Qing Dynasty vividly depicts the scene of Yangzhou residents tasting "dried silk" in Qing Dynasty, which is quite like a vivid genre painting. There are many kinds of tofu products in Huaiyang cuisine. "Boiled dried silk", also known as "boiled dried silk in chicken sauce", has been promoted as delicious. In the Qing Dynasty, Emperor Qianlong visited Jiangnan six times, and local officials in Yangzhou once "loved Qianlong" with "Nine Silk Soups". "Jiu Si Soup" is made of shredded dried ham, shredded bamboo shoots, shredded whitebait, shredded auricularia, shredded Tricholoma, shredded laver, shredded egg skin and shredded chicken, and sometimes shredded sea cucumber, shredded leech or shredded bird's nest is added. Because the dried tofu itself tastes very thin, if you want to taste it, you must borrow fresh and mellow chicken juice. After cooking, the fresh fragrance of various seasonings is compounded in the dried tofu, which is refreshing and appetizing, extremely delicious and memorable. Nowadays, compared with "Jiu Si soup", boiled dried silk has made great progress, and its main components are dried silk and shredded chicken. Dried silk is white, with fresh shrimp and various ingredients, which is called assorted dried silk. The color is beautiful and the taste is fresher. "Cooking dried silk" requires extremely fine knife work. "A piece of dried white silk can be cut into 18 pieces by the chef after processing. The cut dried silk is not only neat and uniform, but also the thickness can't exceed the matchstick. The seasoning for cooking dried silk also needs to change according to different seasons. In spring, old bamboo tube fish is used to flavor and seafood is used to enhance the flavor. Summer should be crisp, cooked with crisp silk and dried silk to make the dishes dry and fragrant; Crab yellow is used in autumn, and the soup is golden in color and rich in flavor; Wild vegetables should be used in winter, tender and green, with harmonious colors to add color and fragrance. Boiled dried silk is not only famous all over the country, but also praised by foreign guests as "a famous dish in East Asia".
Material: 400g square dried bean curd. Ingredients: 50 grams of cooked shredded chicken, 50 grams of shrimp, 25 grams of cooked sliced chicken gizzards, 25 grams of cooked chicken liver, 30 grams of cooked shredded ham 10, 30 grams of shredded winter bamboo shoots, and brain water pea seedlings 10. Seasoning: 3g of shrimp, 6g of refined salt, 0g of white soy sauce10g, 450g of chicken soup and 80g of cooked lard.
Method 1. White square dried bean curd made of soybeans (square dried bean curd requires delicate texture and compact pressing) is cut into thin slices with a thickness of 0. 15cm, then cut into filaments, soaked in boiling water, gently turned with chopsticks to disperse them, drained, soaked in boiling water twice, fished out for about two minutes each time, rinsed with clear water and drained to remove its yellow taste. 2. Stir-fry, scoop in 25g of cooked lard, cook, stir-fry shrimps until milky white, and put them in a bowl. 3. Spoon the chicken soup into the pot and add the dried silk. Add shredded chicken, chicken gizzards and bamboo shoots to one side of the pot, add 55g of shrimp and cooked lard, and cook for about 15min. When the soup is thick, add white soy sauce and refined salt. Cover the pot and cook for about 5 minutes. Move away from the fire. Put the dried silk on the plate. Then put the chicken gizzard, liver, bamboo shoots and pea seedlings around the dried silk, and put the shredded ham and shrimp on it.
The key to cooking this dish is the dried bean curd, which is better. Cut it finely, scald it thoroughly, and remove the yellow flavor. Cooked thoroughly, no shrimp, no lard, no broth.