The simplest method of Yangzhou dried silk

Yangzhou dried silk is a famous dish in Jiangsu Province. It belongs to Huaiyang cuisine. Yangzhou dried silk is not only famous, but also a healthy dish. It is beneficial to inhibit hyperlipidemia and prevent hypercholesterolemia. It has a good nourishing effect and the method is relatively simple. The most important ingredient is dried bean curd. Let's take a look at the specific practice of Yangzhou dried silk.

Practice of Yangzhou dried silk

1. Cut the dried bean curd into thin slices with a thickness of about 0. 15cm in batches, then cut them into filaments, put them in a container, soak them in boiling water and a little salt twice, wash them with clear water, take them out and drain them to remove the beany smell and make the dried silk soft, tough and white. Wash Kaiyang, put it in a small bowl, add wine, put it in a cage or put it in a pot and steam it thoroughly. 2. Heat the wok, add 40 grams of cooked lard, chicken soup and stock, add dried silk and Kaiyang, bring to a boil with high fire, add refined salt and Shaoxing wine, and simmer for 10 minute with low fire to make the dried silk fat and absorb the umami flavor. Boil with strong fire before taking out the pot, add mu of beans, add monosodium glutamate, pour 10g cooked lard, pour dried shredded pork and soup into the soup basin, sprinkle shredded chicken and ham, and put bean sprouts around.

manufacturing process

1, chicken liver washed, cooked and sliced; 2. Peel, wash and slice the winter bamboo shoots; 3. Tear off the fascia of the chicken gizzard, wash, cook and slice; 4. Wash the chicken with clear water, cook it and cut it into filaments; 5. Wash the pea seedlings and blanch them with clear water for later use;

6. Cut the cooked ham into filaments; 7. Cut the dried bean curd into thin slices with a thickness of 0.05 cm, then cut into filaments, blanch them in a boiling water pot, gently turn them with bamboo chopsticks to disperse them, drain the water, then take them out twice with boiling water, squeeze out the water and put them in a bowl; 8. Put the pot on a big fire, scoop in 25 grams of cooked lard, heat it, add the shrimps and fry them until they are milky white, then take the pot and put them in a bowl; 9. Spoon 500ml chicken soup into the pot, add dried shredded chicken, then put shredded chicken, chicken gizzards, liver and bamboo shoots into one side of the pot, add125g shrimp and cooked lard, and simmer for about15min; 10, when the soup is thick, add soy sauce and refined salt, cover the pot, cook for about 5 minutes, and leave the fire; 1 1. Put the dried silk on the plate, then put the chicken gizzard, liver, bamboo shoots and pea seedlings around the silk, and put the shredded ham and shrimp on it.