If you want to eat, eat the food with stories

If you want to eat, eat the food with stories

Introduction:

"Suzhou cuisine is famous for its fresh style and elegant style. These two characteristics are mainly reflected in its fine workmanship and changeable cutting techniques. Whether it's cold dishes, hot dishes, or fruit carving, or boneless, or carved, all show superb craftsmanship. This Wuwei dried silk is a traditional snack in Taizhou, Jiangsu Province, with a history of more than 200 years. According to local historical records, during the reign of Emperor Kangxi of the Qing Dynasty, tea houses in Taizhou used dried tofu to make hot dried silk. Yuan mu of the Qing Dynasty also recorded in Suiyuan Shidan that the dried bean curd was finely sliced and mixed with shrimp seed and shrimp oil (soy sauce) This shows that the dish is delicious. Wuwei dried silk can be regarded as the representative dish to test the knife skill. The chef with exquisite craftsmanship can cut the dried tofu as fine as cotton thread, which is amazing. Although the level is not as exquisite as professional chefs, their own dishes are taste based. The fresh, tender and soft dried bean curd, cut into shreds, supplemented by five kinds of side dishes, tastes fresh and tender with rich layers. "

Production steps:

Step 1: cut the dried white tofu into matchstick thick silk;

Step 2: prepare cooked shredded bamboo shoots, shredded mustard, shredded meat, shredded chicken and shredded tender ginger;

Step 3: take a small bowl and put in the soy sauce;

Step 4: add a little salt and sugar to make flavor juice;

Step 5: put the cut tofu into boiling water, blanch for 2 minutes, and take it out;

Step 6: Sprinkle shredded ginger, shredded bamboo shoots, shredded mustard, shredded pork and shredded chicken, then pour sauce and sesame oil on them and mix well.

Materials required:

Dried white tofu: 125g

Cooked shredded bamboo shoots: 5g

Shredded mustard: 5g

Cooked shredded meat: 5g

Cooked shredded chicken meat: 5g

Shredded ginger: 20g

Coriander: 1g

Sesame oil: 20g

Soy sauce: 25g

Salt: a little

Sugar: 5g

Note: 1. Dry silk should be cut as thin as possible, and repeatedly soaked with boiling water to remove the beany smell; 2. Seasoning should be carried out while it is hot, dry silk is easy to harden after cooling, and lose the soft taste; 3. Add or remove accessories according to the actual situation and your own taste.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: salty and fresh