Braised Shredded Chicken with Ham and Dried Tofu(da zhu gan si )

Dry silk cooking method:

Raw materials needed for making large boiled dry silk:

100g dried tofu. Cooked shredded chicken 50g, shrimp 20g, cooked chicken wrist 20g, cooked chicken liver 20g, cooked ham 15g, winter bamboo shoots 25g, pea seedling 15g, shrimp 5g. Cooked lard 25g, soy sauce 15g, salt 10g, chicken soup 200g.

The processing steps of big boiled dry silk are as follows:

(1) First batch dried bean curd into thin slices, and then cut into filaments, put it into a boiling water bowl to soak and scald, drain the water, and then soak and scald it twice in boiling water, and take out the water.

(2) Put the pot on the fire, ladle in the cooked lard, stir fry the shrimps until milky white, and pour into the bowl.

(3) Spoon chicken clear soup into the pot, put dried shredded chicken into the pot, and then put shredded chicken, gizzards, liver and bamboo shoots into the side of the pot, add shrimps and cooked lard, and cook over high heat for 15 minutes. When the soup is thick, add soy sauce and refined salt. Cover and cook for another 5 minutes, then remove from the heat, put the dried shreds into a concave plate, place the wrists, liver, bamboo shoots and pea seedlings around the dried shreds, put shredded ham on top and sprinkle with shrimps.

Braised Shredded Chicken with Ham and Dried Tofu

Da Zhugan Si, also known as chicken juice Zhugan Si, is a famous traditional dish of Huaiyang cuisine. It is a refreshing and nutritious delicacy. The beauty of its flavor has always been regarded as the delicious food on the table and the house watching dish in Huaiyang cuisine. The main raw material is Huaiyang dried tofu. The knife work is very delicate. The fresh flavor of various seasonings is cooked and compounded into dried tofu. It tastes refreshing and appetizing. It's very delicious and never tired of eating.

On September 10, 2018, "Chinese food" was officially released, and "Da Zhu Gan Si" was rated as one of the top ten classic dishes in Jiangsu Province.

Historical origin

"Yangzhou is good, tea house guests are welcome. Add material thousand silk pile fine thread, ripe copper cigarette bag lie long seedling, burn wine crystal dish It is a poem "looking at the south of the Yangtze River" written by Xing'an residents in Qing Dynasty. It vividly depicts the scene of Yangzhou residents tasting "dried silk with ingredients" in Qing Dynasty, which is quite like a vivid custom painting. When Emperor Qianlong of Qing Dynasty visited Jiangnan six times, local officials of Yangzhou presented "nine silk soup" to "flatter Qianlong". "Jiusi soup" is made of dried shredded ham, bamboo shoots, silver carp, agaric, mushroom, laver, egg skin, chicken, and sometimes sea cucumber, leech or bird's nest. Because dried tofu itself has a very thin taste, in order to taste, it is necessary to borrow the fresh and mellow chicken juice, the fresh flavor of a variety of seasonings, after cooking, compound into the dried tofu silk, which tastes refreshing and appetizing, and is extremely delicious. Compared with "nine silk soup", today's big boiled dried silk has a great development, mainly dried silk and chicken silk. Dried silk is white, with fresh shrimps and various ingredients. It's called assorted dried silk with beautiful color and fresher taste. The requirements of "big boiled dry silk" knife workers are extremely fine, "Luan Dao should be in charge, Huo Huo Fei Fei Fei". A piece of white dry can be processed into 18 pieces by the chef. The dry silk cut is not only neat and uniform, but also its thickness can not exceed the matchstick. Add color and fragrance. Boiled dried silk is not only famous all over the country, but also known as "East Asian cuisine" by foreign guests.

Because "boiled dry silk" and "hot dry silk" are rich in nutrition, delicious and light, they are widely accepted

Welcome from big customers. Nowadays, tourists to Yangzhou often order a dish of "boiled dry silk" or "hot dry silk". Some old diners simply want a pot of tea, a dry silk, nothing else, which shows the attractive charm of dry silk. In 2008, dry silk production technology was approved as the second batch of intangible cultural heritage list by Yangzhou municipal government.

Characteristics of dishes

Boiled shredded bean curd: dried shredded bean curd. Boiled shredded bean curd is boiled in a lot of water. This seemingly easy dish is actually not simple. It's a housekeeping dish in Huaiyang cuisine. This dish is very delicious. The taste of ham and Kaiyang permeates into the very fine dried tofu. However, there is not a drop of oil, and there is not a bean smell. It is a representative work that is not tired of eating.

Practice 1

Main materials

300 grams of tofu skin, 50 grams of shredded chicken breast.

mixed ingredients

Shrimp 20g, ham 30g, salt 6G, chicken soup 300ml, bamboo shoots 100g.

practice

1. Wash the chicken first;

2. Prepare a portion of chicken soup (add water to the pot, add chicken, green onion, ginger and cooking wine, bring to a boil over high heat and simmer over low heat for 30 minutes);

3. Cut the tofu skin into shreds and blanch it in hot water;

4. Cut the ham into shreds and the bamboo shoots into shreds;

5. Add water and chicken soup in the pot, and add shredded tofu in the pot;

6. Add shredded chicken breast and bring to a boil;

7. 15 minutes later, add shrimp, salt seasoning, and then add shredded ham;

8. Serve in a bowl.

Practice 2

Ingredients

Main materials

Shredded tofu 400g, agaric 40g, mushroom 3, ham 50g

accessories

Appropriate amount of soup, pepper, salt, chicken essence, scallion and alkali

step

1. Prepare all the ingredients.

2. Add proper amount of water in the pot, add edible alkali, add shredded bean curd, cook for 2 minutes, remove and rinse.

3. Cut mushrooms, fungus, ham and onion.

4. Add proper amount of soup to the pot and bring to a boil. Add a little pepper and salt

5. Add mushrooms and agaric and cook for 3 minutes.

6. Add shredded tofu and cook for 2 minutes.

7. Add ham, seasoning with a little chicken essence, add shredded green onion and turn off the heat.

matters needing attention

This dish needs about 500 grams of chicken soup. If there is no chicken soup, it can be replaced by high soup or water.

Dried bean curd

There are two kinds of dried bean curd in the market, one is light brown, commonly known as "tea dried", the other is white, commonly known as "Xianggan". This dish uses Xianggan. Xianggan should be square and elastic in shape, white and yellowish in color, and smell it. It's the best product if it has bean flavor but no bean smell. You can even take a look at it when you buy it. The section of Xianggan with good quality is flat and even, while the section of Xianggan with inferior quality is uneven because it is mixed with bean dregs, or it can't be filtered through. It's too bad to cook. The bought dried incense looks like a small dried incense is stacked on a large dried incense. In fact, it is the indentation when making it, so it is convenient to divide it after making it. Dried incense should be sliced first, which is called "slice". Before you batch dried incense, cut off the four sides of the "big dried incense" to make it a complete cube. It's very interesting to batch dried incense. It's also a great opportunity to practice knife making. The knife is also very particular. It's best to use a square slice knife. You can first dip water on the knife, or wipe the knife surface evenly with cotton paper dipped in oil, so as to prevent the slice of dried incense from sticking on the knife surface and breaking. In the process of approval, hold the knife with the right hand, put the knife horizontally, face up, hold down the dried incense with the left hand, cut the knife into the dried incense with the right hand parallel to the cutting board, and then one piece of it will be approved. When you batch, you should pay attention to that the cutting surface should always be parallel to the cutting board, and each knife is the same. You should complete it all at once, and you can't drag mud with water, otherwise the thickness of the dried incense will be uneven.

After the dried slices are finished, they are folded and cut into silk. Of course, the thinner the silk, the better. One knife sticks to everything, and you can cut hundreds of knives. In this way, a piece of dried incense can be cut into a thousand pieces of dried silk. Therefore, three or four pieces of dried incense can be made into a full bowl. After the dry silk is cut, water it for use.

Ham, Kaiyang

It's not enough to have only dry silk, but also ham and Kaiyang. Ham should be used on the top, only lean meat should be used, and it should also be cut into very fine silk (about the selection and use of ham, I've mentioned before, I won't repeat), and it should be cleaned for use. Kaiyang is made by boiling prawns, drying them in the sun and then shelling them. Good Kaiyang is red and bright, smelling fishy, tasting fresh but not astringent, and feeling dry and elastic; poor quality Kaiyang is wet and salty, smelly, and can be crushed by hand. Kaiyang is sold in all major Southern stores, ranging from more than ten yuan to more than 100 yuan according to the quality. According to the grade, place of origin and fishing time, Kaiyang is also called golden hook, spring red, autumn red, pigeon foot and so on. Of course, only the gourmet can distinguish it. Kaiyang on the shell, sometimes not stripped, can be slightly soaked in water after stripping. There are two ways to use Kaiyang in this dish. If you want to taste, you should tear Kaiyang into silk; if you want to color noodles, you should only use Kaiyang.

Chicken soup

To cook the dried silk, you need to use the chicken soup with oil removed. The soup needs more and the fire needs more, so it's called "big cooking". After the soup boils, add the dried silk, stir it up a little, then add the shredded ham and Kaiyang silk, cook for one hour, add salt and put it in the basin. When loading the basin, remove the dried silk, ham silk and Kaiyang silk, drain the soup, and put them into a small bowl to form. Then, put the small bowl upside down in a shallow soup basin, lift the small bowl, and pour the sweat on the soup until the bottom of the basin is a finger deep. This dish is fresh but not greasy, elegant but not monotonous. If you think it's troublesome to make it, you can also buy a hundred thick pages and ask the stall owner to use the noodle press to twist it into silk. You can save the trouble of slicing and drying, but the taste is slightly poor. In addition, if you don't have chicken soup at home, you can use water instead, which is even lighter.

nutritive value

Bean curd skin

According to the theory of traditional Chinese medicine, tofu skin is smooth in nature and sweet in taste. It has the functions of clearing heat and moistening lung, relieving cough and eliminating phlegm, nourishing stomach, detoxifying and stopping perspiration.

Chinese PinYin : Da Zhu Gan Si