The method of cooking dry silk

Health benefits

Winter bamboo shoots: clearing heat

White sugar: promoting blood circulation and removing blood stasis

Pepper powder: nourishing blood, protecting teeth, and protecting bones

Ingredients

Two pieces of Yangzhou Dabaigan

Moderate amount of Jinhua ham

Chicken shreds in moderation

Moderate amount of winter bamboo shoots

Fresh shiitake mushrooms in moderation

100 grams of river shrimp

Moderate amount of cooked lard

Chicken soup in moderation

Moderate amount of salt

A little white sugar

A little egg white

Ginger 1 piece

Not a little scallion and ginger

A little pepper powder

The method of cooking dry silk

1. After buying fresh river shrimp, freeze it for five minutes, peel off the shrimp, and remove the shrimp thread.

2. Use a little salt and egg white to stick, cover with cling film, and refrigerate for at least two hours.

3. Tear some shredded chicken from a small amount of cooked chicken breast, finely shred Jinhua ham, winter bamboo shoots, and shiitake mushrooms, wash the vegetable core and cilantro leaves, and prepare an appropriate amount of chicken soup.

4. The seasoning is relatively simple, using salt, a little white sugar, pepper, and fine ginger shreds.

5. This is Yangzhou dried white wine, about 2cm thick. Open the packaging and cut it into individual pieces.

6. Cut the flat blade into thin slices, the thinner the texture, the better. The minimum requirement for each piece is to batch it into eighteen pieces, and experts can batch it into more than thirty pieces.

7.I have taken 29 pieces, each one neatly coded.

8. Cut the blade into fine threads.

9. Spread it in clean water to see the fineness of the dried silk.

10. Boil a pot of hot water, add a little salt, and blanch the dried silk for 2 minutes to remove any beany smell. Drain and set aside.

11. Heat the lard to 60% heat, scatter the shrimp and serve for later use.

12. Leave a little lard in the original pot and stir fry chopped scallions and ginger.

13. Add shredded ham, shredded winter bamboo shoots, shredded shiitake mushrooms, and shredded chicken in sequence and stir fry slightly.

14. Bring the chicken soup to a boil and cook for two minutes.

15. Put in the scalded dry silk and cook until scattered. Add an appropriate amount of salt, a little sugar, and pepper to season.

16. Put in the vegetable core and cook until it stops growing. Turn off the heat.

17. Add the smooth cooked shrimp and mix well.

18. When loading the plate, use chopsticks to pick out dried shredded vegetables and pile them into a mountain shape. Surround the edges of the vegetable heart, add thin ginger shreds on the dried shredded vegetables, and finally decorate with a slice of cilantro leaves.

19. Brew a cup of green tea and pair it with some snacks. Does Yangzhou morning tea have a strong feeling?

Tips

When seasoning, according to individual tastes, sugar and pepper can also be omitted. I basically don't need MSG or chicken essence, so feel free to add some if you like. It's best to use a long stewed old mother chicken soup, which has a purer and thicker taste.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/65.html