Boiled dried silk(su cai da zhu gan si )

Boiled dried silk

Introduction:

"Big boiled dried silk, also known as chicken juice boiled dried silk, is a refreshing and nutritious delicacy. Its flavor has always been regarded as a good dish on the table, and it is the housekeeping 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. Big boiled dried shredded bean curd, dry shredded bean curd. Big boiled bean curd is boiled in a lot of water. This seemingly easy dish is actually not simple. It's a housekeeping dish in Weiyang 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. Yangzhou is good, tea house guests can be invited. Add material thousand silk pile fine thread, ripe copper cigarette bag lie long seedling, burn wine crystal dish On the Da Zhugan silk is the poem "looking south of the Yangtze River" written by Xing'an residents in Qing Dynasty. It vividly depicts the residents of Yangzhou in Qing Dynasty tasting the "seasoned dried silk", which is quite like a vivid folk painting. There are many kinds of bean curd products in Huaiyang cuisine, and "big boiled dried silk" is also known as "chicken juice boiled dried silk". The beauty of flavor has always been promoted as a delicious food on the table. 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. The seasoning of boiled dried silk varies according to seasons. In spring, it was used to taste bamboo razor clam to enhance the flavor of seafood. In summer, it should be crispy and cooked with dried silk to make the dishes dry and fragrant. In autumn, it should use crab roe and golden soup with strong flavor. In winter, it should use wild vegetables with delicate green color, harmonious color and fragrance. Dachuo dried silk is not only famous all over the country, but also known as "a famous dish in East Asia" by foreign guests

Production steps:

Materials required:

Dried white tofu: 100g

Chicken skeleton: 1 pair

Chicken breast: 1 small piece

Mushroom: 2

Winter bamboo shoots: 1 small piece

Ham: 1 small piece

Shrimp: 6

Green vegetable core: right amount

Water: moderate

Scallion: right amount

Ginger: right amount

Cooking wine: 1 tablespoon

Salt: 2 teaspoons

Chicken essence: 2 teaspoons

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Cai Da Zhu Gan Si