Simple version - Yangzhou boiled and dried silk
Yangzhou boiled dry silk is a famous Huaiyang dish. It has fine knives, exquisite materials and thick and delicious soup. Speaking of the origin of this dish, it has something to do with Emperor Qianlong's visit to Jiangnan. Qianlong went to Yangzhou many times. At that time, local officials in Yangzhou hired many famous chefs to cook for Qianlong. One of the dishes is called "nine shreds soup". The raw materials are dried tofu, mushroom, whitebait, jade bamboo shoots, laver, egg skin, raw chicken, thousand pieces of dried tofu, or sea cucumber shark fin and ham shreds. Add chicken soup and meat bone soup to decoct. The delicious taste is made of dried tofu. So Yangzhou boiled dry silk became famous all over the world. Later, it was just difficult to get the raw materials. We used dried tofu, shredded chicken and shredded ham as raw materials and renamed them "boiled dried chicken".This dish is not so complicated for ordinary people. It is simple and tastes good.Thick soup and curry pieces have salty taste, so I didn't add salt.It's best to choose the broth cooked by yourself.
Step 1 . Cut the beancurd roll into thin shreds and spread them. (My knife is not good.)
Step 2 . Rinse and cut agaric into thin shreds after soaking.
Step 3 . Cut the shrimps in half and marinate them with yellow rice wine. (Boiled shrimps become spiral)
Step 4 . Wash the small rape and cut it longitudinally.
Step 5 . Chop the scallions and coriander.
Step 6 . Add proper amount of water into the pot, bring to a boil over high fire, add ginger powder, thick soup, curry, and boil the soup to make the soup base thicker.
Step 7 . Add fungus and dried shreds and cook for a while. Add shrimps and bring to a boil.
Step 8 . Add rape and coriander, turn off the fire immediately, and sprinkle with chives and white pepper.
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