Boiled dried shreds are a traditional dish in Yangzhou, Jiangsu, which belongs to the Huaiyang cuisine.
Its predecessor was Jiushi Soup, which has evolved into today’s boiled dried silk after the improvement of successive generations of chefs.
This dish is made of dried tofu and various umami ingredients, the color is beautiful, the dried silk is white, the texture is soft, the soup is thick, and the taste is fresh and delicious.
The picture comes from the Internet
Ingredients:
- 100 grams of Huaiyang square dry
- 50 grams of cooked shredded chicken breast
- 20 grams of shrimp
- Jinhua ham 15 grams
- 25 grams of winter bamboo shoots
- 10 grams of pea sprouts
- 5 grams of shrimp roe
- 25 grams of cooked lard
- 10 grams of salt
- Top with 300 grams of broth
Nutritive value:
Dried tofu, the main ingredient of boiled dried shreds, is rich in vegetable protein, and also contains minerals such as calcium, phosphorus, and iron, which is beneficial to bone development.
In addition, the soy lecithin in dried tofu is beneficial for the development of blood vessels, nerves, and brain. Ingredients such as shrimp and chicken provide abundant animal protein and essential amino acids.
Cooking Preparation:
- Batch the square dried into thin slices first, then cut into thin strips, put it in a boiling water bowl and blanch it, drain the water, and then soak it in boiling water twice, remove and drain the water.
- Put the pot on the fire, scoop in the cooked lard, add the shrimp and fry until milky white, then pour into a bowl.
- Scoop in the chicken broth in the pot, put the dried shreds into the pot, then put the shredded chicken, gizzard, liver, and bamboo shoots into the pot on one side, add shrimp and cooked lard, and cook for 15 minutes.
- Cover and cook for another 5 minutes, then remove from the heat, put the dried shreds into a concave dish, put the wrist, liver, bamboo shoots, and pea seedlings around the dried shreds, put shredded ham on top, and sprinkle with shrimp.
Palate and flavor:
The boiled dried shreds are known for their freshness and deliciousness, the dried tofu shreds are white and soft, the side dishes are fragrant and tender, and the flavor is very beautiful.
The fresh flavor of a variety of condiments is cooked and compounded into dried tofu shreds, which is refreshing and appetizing to eat, and extremely precious.
Suitable for:
The boiled dried shreds are not only nutritious, but also delicious and light, suitable for all kinds of people, especially the elderly and children.
Eating scene:
Boiled dried shreds are a traditional dish in Jiangsu, and are often used as a delicacy at banquets. It is not only suitable for family dinners, but also for formal banquets as a specialty.