Yangzhou perm-dried silk

Overview

Famous dishes in Yangzhou and Taizhou, Jiangsu, originated in Yangzhou. It belongs to Huaiyang cuisine. It has a good nutritional supplement effect on people with hyperlipidemia, high cholesterol, obesity and vascular sclerosis. Soybeans are processed into dried beans, cut into thin strips, washed and blanched repeatedly to remove the beany smell, poured with refined marinade and sesame oil, and served with shredded ginger and dried shrimps. The color is elegant, soft and tender, delicious and refreshing.

Tags

• hot dishes
• home cooking
• old man
• lunch
• chicken essence
• cooking wine
• kaiyang
• light soy sauce
• old soy sauce
• onions
• salad oil
• scallops
• sugar
• thick white dry
• salt
• sesame oil
• shredded ginger

Ingredients

Steps

1. 1 Use a sharp flat knife to cut out white dry slices about 1mm thick. Hold the knife in your right hand and push forward gently, with the palm of your left hand against the side of the white stem. Pay attention to the intensity of the push.

   

2. 2 Lay the sliced white dried slices flat, put them together, and sprinkle with water.

   

3. 3 Use a knife to cut into 1.5mm shredded white stems.

   

4. 4 Place into a large bowl filled with clean water and rinse with running water until clear.

   

5. 5 Pour water into a large pot, bring to a boil, turn off heat, and add dried shreds.

   

6. 6 Stir with chopsticks (to prevent sticking), scald for 2 to 3 minutes, take out and put on a plate. (The old method is to put the cut ginger shreds on the white dried shreds and pour hot water 3 times to remove the beany smell. It is more convenient to blanch it in a pot and make it at home.)

   

7. 7 Put the pre-soaked scallops and scallops into a small pot, pour a little water, add cooking wine and cook for 3 to 5 minutes (let them completely soften and remove their fishy smell)

   

8. 8 Heat the oil in the pan and stir-fry the chopped green onion and ginger until fragrant. Add the scallops and scallops and stir-fry slightly. Pour in the cooking wine, light soy sauce, and dark soy sauce. A little water, sugar, a little salt, chicken essence. Cook for 3~5 minutes.

   

9. 9 Pour the cooked soup into the plate with dried shreds. Drizzle with sesame oil and serve.

   

10. 10 The taste is light, but the soup is rich and fragrant.

    

11. 11 Take a small chopstick and dip it into the soup to taste slowly. Don't have a pleasant feeling. A famous brand food in Yangzhou restaurant. It is also a must-have dish for Yangzhou people to have morning tea.