Delicious boiled dried silk

Delicious boiled dried silk

Introduction:

"Big boiled dried silk, also known as chicken juice boiled dried silk, is a refreshing and nutritious delicacy. Its flavor has always been regarded as a good dish on the table, and it is the housekeeping dish in Huaiyang cuisine. The main raw material is Huaiyang dried tofu. The knife work is very delicate. The fresh flavor of various seasonings is cooked and compounded into dried tofu. It tastes refreshing and appetizing. It's very delicious and never tired of eating. This dish has beautiful color, fresh and soft dry silk, and fresh and mellow soup. Boiled dried silk is nutritious, delicious and light, so it is very popular. Today, I'm making Shanzhai vegetarian version of boiled dried silk, using carrot and mushroom instead of ham and Kaiyang. Although it's not fragrant, it's refreshing. "

Production steps:

Step 1: wash the chicken thighs and put them into the soup pot.

Step 2: add onion and ginger cooking wine and water, cook for 10 minutes.

Step 3: take out the chicken leg, remove the onion and ginger from the soup and prepare for use.

Step 4: shred the chicken leg.

Step 5: cut carrot and mushroom into shreds and set aside.

Step 6: slice the dried beans first.

Step 7: cut into shreds and blanch.

Step 8: add dried beans, shredded mushrooms, shredded carrots and shredded chicken meat into the chicken soup. Bring to a boil over high heat and simmer over low heat for 20 minutes.

Step 9: add salt and monosodium glutamate to taste.

Materials required:

Dried white beans: 4 pieces

Chicken thigh: 1

Mushroom: 10g

Carrot: 10g

Onion and ginger: right amount

Salt: 2G

Pepper: 2G

Cooking wine: 1 tablespoon

MSG: 1g

Note: blanch the dried white beans when they are cut into shreds. Remove the beany smell.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light