Yangzhou boiled dry silk(jian yi ban yang zhou zhu gan si )

Yangzhou boiled dry silk

Introduction:

"Yangzhou boiled dried silk is a famous dish in Huaiyang. It has fine workmanship, exquisite materials and thick and delicious soup. Speaking of the origin of this dish, it has something to do with Emperor Qianlong's going to Jiangnan. Qianlong went to Yangzhou many times. At that time, local officials in Yangzhou hired many famous chefs to cook for Qianlong. There is a dish called "nine silk soup". The raw materials are dried tofu, mushroom, silver fish, jade bamboo shoots, laver, egg skin, raw chicken, thousand pieces of dried tofu, or add sea cucumber, shark fin and ham, add chicken soup, meat bone soup to decoct. So Yangzhou dried silk is famous all over the world. Later, it was just difficult to make raw materials. Because of its simplicity, it used dried tofu, chicken and ham as raw materials, and changed its name to "chicken fire boiled dried silk". This dish is not so complicated for our common people. It's simpler and tastes good. "

Production steps:

Step 1: cut the tofu roll into thin strips and spread them. My knife work is not good

Step 2: soak the Auricularia auricula and cut it into filaments.

Step 3: cut the shrimps in half and marinate them with yellow rice wine. (shrimps are cooked in a spiral shape)

Step 4: wash the rape and cut it longitudinally.

Step 5: dice green onion and parsley.

Step 6: add appropriate amount of water into the pot, bring to a boil over high heat, add ginger powder, soup treasure and curry, and make the soup gradually thicker.

Step 7: add agaric and dried silk, cook for a while, add shrimps and bring to a boil.

Step 8: add rape and coriander, turn off the heat immediately, sprinkle with scallion and white pepper.

Materials required:

Tofu roll: 200g

Fresh shrimp: 100g

Dried agaric: 3 G

Small rape: 4

Coriander: 2

Soup soup: 1 portion

Japanese curry: 1 / 2

Chives: a little

Ginger: a little

Yellow rice wine: a little

White pepper: a little

Note: 1. Both Tangbao and curry are salty, so I didn't add salt. It's better to choose your own soup.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Jian Yi Ban Yang Zhou Zhu Gan Si