Large boiled dried shreds

Overview

The weather is getting hot, and my appetite is no longer interested in big fish and meat. I always want to eat something with some soup and water. I happened to go to Wuxi on a business trip and brought back white dried shredded noodles, so I might as well have some big boiled dried shredded noodles! Daboiled dry shreds are a famous star in Huaiyang cuisine. Shredded tofu is soaked in chicken soup, supplemented with ham, shrimp, magnolia slices, shredded chicken, and a little Shanghai green. The soup is fresh, juicy, delicious, and green. The little shredded tofu is so amazing! Absolutely low-fat, high-protein, appetizing, eye-catching and delicious! The most important thing is~~~, my son loves it so much! PS: There is no ham in today's mix, and I don't want to make do with ham sausage. I would rather go without it than overdo it. I added shredded king oyster mushrooms myself, which is an improvement!

Tags

• hot dishes
• huaiyang cuisine
• chicken breast
• chicken essence
• dry silk
• green vegetables
• king oyster mushroom
• oil
• shrimp
• bamboo shoots
• salt

Ingredients

Steps

1. 1 Cook the chicken breasts! Add 1000 grams of white water to a spoonful of oil, add chicken breasts, wait for 15 minutes, and let it drip!

   

2. 2 Shred, shred, shred, the chicken breast is ready, shred it!

   

3. 3 Blanch those shreds in boiling water for a minute to remove the smell, and then add them to the chicken breast soup!

   

4. 4 Add the shrimps, cook over high heat for five minutes, add salt, chicken essence, a handful of green peas (it’s so seasonal, I just added whatever I have at home), add green vegetables, and continue to cook for two minutes!

   

5. 5 Beautiful, let’s eat!

   

6. 6 One bite of rice, one bite of vegetable and one bite of soup! My stomach was blown away!