Chinese Food
Hot dried silk -- Trial recipe of Jingxuan soy sauce
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The hot dry silk in the tip of the tongue 2 represents the height of Yangzhou people's basic attitude towards life. Naturally, it is extraordinary. For amateur cooks, it will take time to reach the level of slicing a large piece of dried white into 28 pieces horizontally, then slicing them into thin wires, with clear roots, tough but not scattered. When slicing, press the dried tofu with your left hand. With your right hand, lay the knife flat so that the knife face is almost level with the cutting board. Then slice the dried tofu into the required thin slices. The technical requirements of the film are relatively high. It is a technical work that can reflect the cooking level very well. It is difficult to master without certain immersion time. Of course. It will be very easy to slice tofu slices, meat slices and fish slices. Your cooking will naturally take on a new height. You can show off in front of your friends and relatives with full confidence. Slice thin. It's easy to cut thin. Just cut it patiently. Some time ago, when I restored the tip of my tongue, I calmed down to bear it
Cooking ingredients
Cooking Steps
Step1:It's a beautiful and exquisite choice of soy sauce. It's very heartless to hold it in your hand.
Step2:I bought two pieces of dried food in a hurry.
Step3:Hold your breath and concentrate. Take out my skill of watching the family and make a serious movie
Step4:There are 18 normal horizontal films. The lower row is super play. There are 20 films. I'm very satisfied.
Step5:It's very easy to cut.
Step6:Onion and ginger are also cut into thin threads. Add a little cold boiled water and do not soak them
Step7:Put the cut dried silk into a large bowl. Pour in the boiling water. Stir it aside to prevent the dried silk from lumping
Step8:Filter out water
Step9:Then pour boiling water to soak the dried silk completely. Continue to stir it gently with chopsticks. Let it stand for half an hour
Step10:At this time, make the sauce - drain the pickled green onion and ginger juice into a small bowl (about 2 tbsp). Add the same amount of Jingxuan soy sauce - because the Jingxuan soy sauce is thick and slightly salty, it needs to be properly diluted. Its salty taste is just good. By the way. I've even saved MSG.
Step11:Take out the soaked dried silk and stack it in a pagoda shape on the plate. After soaking in boiling water, the beany smell has been completely removed. The dried silk has also expanded a lot and is very elastic.
Step12:Add shredded scallion and ginger on the top. Pour it on the shredded scallion and ginger with boiling water. Let the taste of scallion and ginger seep into the dried silk. Then drain the scalded water
Step13:Heat the wok on the fire. Pour 1 tbsp of oil into the wok and stir fry some pepper. Strain out the pepper
Step14:Pour the mixed sauce into the dry silk plate, and then pour the hot pepper oil on the sauce
Step15:Then pour in some sesame oil. We need to hurry up and mix well when it's hot. It's a long time. The dried silk will still agglomerate into a lump.
Step16:I'd like to have another style of dry silk cooked in high soup with ham and shrimp.
Cooking tips:It is hereby explained that the real Yangzhou hot dried silk does not contain pepper oil. But I dislike sesame oil when I was a child. It's weird. So I used a small amount of pepper oil instead of sesame oil. Like sesame oil smell of children's shoes can be added at will according to their own preferences. Their own food, of course, to suit their taste. To make tofu, we must have green onion. And the green onion should not be over cooked. This is mentioned in LAN Yi's previous recipes. Therefore, we should not pour the pepper oil on the shredded onion and ginger. Just pour it directly on the sauce. Then mix it quickly and spread the dried silk. If you slow down, you will be lumped. There are skills in making delicious dishes.
