Hot dry silk(tang gan si )

Hot dry silk

Introduction:

"It's a typical Yangzhou dish, as well as a knife work dish. The production of this dish seems to be simple, but several details in the production process are the good experience summed up by the older generation. The first is the knife processing. The fine knife processing makes the dry silk feel wonderful. The second is to add shredded ginger when ironing, and use ginger juice to remove the beany smell. The third is to use hot instead of boiling to make such fine dry silk. If it is boiled, it will soon stick into a ball. The clear taste of the silk will disappear suddenly, and hot dry silk will not be used. That is to say, the dry silk can be washed open, the silk can be seen, and it can also have the effect of disinfection and sterilization. "

Production steps:

Materials required:

Baigan: 4 yuan

Fresh soy sauce: right amount

Sesame oil: appropriate amount

Shredded ginger: right amount

Shredded scallion: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Tang Gan Si