Yangzhou boiled dry silk(yang zhou zhu gan si )

Yangzhou boiled dry silk

Introduction:

"Yangzhou boiled dried silk is the best of our Jiangsu cuisine, with beautiful color, white dried silk, soft texture, thick soup and delicious taste."

Production steps:

Step 1: make chicken soup first < br > prepare half of the grass chicken, wash and chop into large pieces.

Step 2: put some water in the pot, put down ginger, chicken, add wine.

Step 3: bring to a boil over high heat, skim the foam, and turn it into chicken soup over low heat for 60 minutes.

Step 4: prepare chicken soup, chicken leg, < br > tofu, bacon, shrimp and lettuce.

Step 5: wash and shred the bacon, wash the vegetables and shrimps, remove the bone and shred the chicken leg.

Step 6: slice dried tofu into thin slices and cut into shreds.

Step 7: use boiled water, add some salt, scald twice, take out.

Step 8: pour chicken soup into the pot.

Step 9: add shredded bacon.

Step 10: add shredded tofu and cook over high heat for 10 minutes.

Step 11: put in the fresh shrimps and heat for 3 minutes.

Step 12: add shredded chicken.

Step 13: add lettuce, salt, pepper, chicken essence and scallion to taste.

Materials required:

Grass chicken: half a chicken

Dried tofu: 250g

Fresh shrimp: 90g

Bacon: 40g

Lettuce: 60g

Ginger: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Chicken essence: appropriate amount

Note: 1. Make this dish with chicken soup. (or bone soup) 2. If the bacon is too salty, blanch it with boiling water. 3. It's better to peel fresh shrimps and use them again.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yang Zhou Zhu Gan Si