Dried shredded chicken with fire(ji huo gan si )

Chicken fire dry silk method:

Raw materials for making chicken fire dried silk:

Dried tofu 400g, monosodium glutamate 1.5g, cooked shredded chicken 50g, Shaojiu 10g, cooked shredded ham 25g, cooked lard 50g, bean sprouts 25g, chicken soup 250g, Kaiyang 25g, Rougu soup 250g, refined salt 1.5g.

The processing steps of chicken fire dried silk are as follows:

1. Each piece of dried bean curd is divided into about 15 pieces, and then cut into about 3.5cm long filaments. Put them into the container, add a small amount of salt, and soak them in boiling water for three times, with an interval of 1 hour each time. Then clean them with clean water, and drain the water.

2. Soak Kaiyang in warm water, remove the shell, put it in a bowl, add a little Shaojiu, and steam it thoroughly.

3. Set a high heat in a frying pan, heat 40 grams of lard, add chicken soup and meat bone soup, bring dry silk and boiled meat to a boil, add wine and salt, and simmer over low heat for 15 minutes to make the dry silk swell and absorb enough fresh juice. Pour the dried shredded pork into the soup bowl. Place the shredded chicken and ham on the dried shredded pork. The appearance of the dried shredded pork is new. Place the soybean sprouts around the dried shredded pork.

Characteristics of dried chicken fire silk:

"Chicken fire boiled dry silk" is a famous dish of Yangzhou hotel in Shanghai. The predecessor of Yangzhou hotel is the famous "moyoucai kitchen" in Shanghai. The founder is mo Dejun, Mo yougeng, Mo Youcai and Mo Yuanyuan, four famous Yangzhou chefs who used to cook in the kitchens of banks and private residences for a long time. At the suggestion of Shanghai businessmen, they set up a residence style kitchen in June 1950, which is located in the joint Club of businessmen and businessmen of Shanghai cotton mill on the third floor of Shanghai Bank building, Ningbo Road. It's a small restaurant that can accommodate 40 or 50 people, but it's well-equipped. Because Mo Youcai is always in charge of business, we call it "Mo Youcai kitchen". There are ten or twenty kinds of Yangzhou dishes every day, and they often change colors. After 1956, the kitchen expanded its service and became a hot spot for people from all walks of life to gather and entertain in Shanghai

Attention should be paid to when making dried chicken shreds

Cut the dried silk thin and thin, and soak it in light salt water to remove the beany smell, which can make it more white and soft. When stewing, chicken soup and bone soup must be used to match, with delicious taste and mellow soup.

Dried shredded chicken with fire

Dried shredded chicken fire is a famous traditional dish in Shanghai. It is nutritious and easy to make, easy and delicious. Each piece of dried bean curd is divided into about 15 thin slices, and then cut into about 3.5 cm long filaments. Put them into a container, add a small amount of salt, and soak them in boiling water for three times, with an interval of 1 hour each time. Then clean them with clean water, and drain the water. Soak it in warm water, remove the shell, put it in a bowl, add a little Shaojiu, steam it thoroughly. Put 40 grams of lard in the frying pan and heat it. Add chicken soup and bone soup. Bring the dried silk and boiled meat to a boil. Add wine and salt and simmer for 15 minutes. Pour the dried shredded pork into the soup bowl. Place the shredded chicken and ham on the dried shredded pork. The appearance of the dried shredded pork is new. Place the soybean sprouts around the dried shredded pork.

raw material

Dried tofu 400g, monosodium glutamate 1.5g, cooked shredded chicken 50g, Shaojiu 10g, cooked shredded ham 25g, cooked lard 50g, bean sprouts 25g, chicken soup 250g, Kaiyang 25g, Rougu soup 250g, refined salt 1.5g.

practice

1. Each piece of dried bean curd is divided into about 15 pieces, and then cut into about 3.5cm long filaments. Put them into the container, add a small amount of salt, and soak them in boiling water for three times, with an interval of 1 hour each time. Then clean them with clean water, and drain the water.

2. Soak Kaiyang in warm water, remove the shell, put it in a bowl, add a little Shaojiu, and steam it thoroughly.

3. Set a high heat in a frying pan, heat 40 grams of lard, add chicken soup and meat bone soup, bring dry silk and boiled meat to a boil, add wine and salt, and simmer over low heat for 15 minutes to make the dry silk swell and absorb enough fresh juice. Pour the dried shredded pork into the soup bowl. Place the shredded chicken and ham on the dried shredded pork. The appearance of the dried shredded pork is new. Place the soybean sprouts around the dried shredded pork.

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Chinese PinYin : Ji Huo Gan Si