Chinese Food
Qinhuai snacks - boiled dried silk
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Nanjing Confucius Temple has a long history of Qinhuai flavor snacks. There are more than 80 varieties. It is one of the four major snack groups in China. There are eight sets of flavor snacks rated as Eight Wonders of Qinhuai. Boiled dried silk is one of them. Boiled dried silk, also known as chicken juice boiled dried silk, is a traditional famous dish of the Han nationality. It belongs to Huaiyang cuisine. It is a fresh and nutritious delicacy. The beauty of its flavor has always been regarded as a delicacy on the table. The raw materials are mainly Huaiyang square dried. The knife requires extremely fine craftsmanship. The fresh fragrance of various seasonings is cooked and compounded into dried tofu. It tastes refreshing and appetizing. It's extremely precious. It's not tired of eating.
Cooking ingredients
Cooking Steps
Step1:Dry clean white tofu and cut it into thin shreds. Put it into the pot and blanch it in the fire, then soak it in cold water.
Step2:Soak the mushrooms, fungus, ham, ginger and cut them into thin shreds. Blanch the vegetables and shrimps with cooking wine and salt.
Step3:Add a little corn oil in the wok. Stir in the shrimps and stir fry them. Put them in a small bowl for later use.
Step4:In a clean wok, add stock (chicken soup is the best). Add dried silk, mushroom silk, agaric silk and ham silk. Cook for 5 minutes under low heat. Let the flavor of stock soak into the ingredients.
Step5:Then add shredded ginger and shrimps, turn off the heat, put them in small bowls, and put the blanched green vegetables for eating.
Cooking tips:1. If there is no chicken soup, bone soup is OK. 2. Cut all kinds of silk as thin as possible. It's easy to taste. 3. You can also sprinkle some pepper according to your taste. There are skills in making delicious dishes.
