Hot-dried Silk-Pickled Soy Sauce Trial Cookbook

Published Dec 19, 2021 at 04:44am ET

In tongue tip 2, the hot-dried silk was mentioned to represent the basic attitude of Yangzhou people towards life. Naturally, it is remarkable. For amateur kitchen enthusiasts, it will take a long time to reach the level of 28 pieces of white dried, then cut into thin filaments, and have a clear root, tenacity and perseverance. When slicing, the tofu should be held flat with the left hand, and the knife should be laid flat with the right hand, so that the knife face and the cutting board are almost horizontal, and then the dried tofu should be sliced into the required slices one by one. The technical requirements of tablets are relatively high. It is a technical activity that can reflect the cooking stage. It is difficult to master without a certain time of immersion. Of course, when the slices of tofu are large and thin, it will be very easy to slice the slices of meat and fish. Your cooking will naturally take on a new height, and you can show off in front of your relatives and friends. Thin slices make it easy to cut into fine filaments, just be patient and careful. Some time ago, when I restored the tip of my tongue to 2, I calmed down to be patient. I made a piece of white dried slices into more than 10 pieces, and made a big boiled dry silk, which tasted very authentic. This time, the selected soy sauce on the special sale of peas and fruits is natural, delicious, salty and moderate, which is very close to the flavor of my ideal hot-dried silk. So, we bought dried white beans. Sure enough, after blending the strong soybean aroma of the selected soy sauce with the real soybean aroma of the dried silk, the dried soybean aroma reached a wonderful situation with endless aftertaste, and could not help but ask for a big compliment.

Food Material List

1 Dried white tofu 2 pieces
2 Selected Soy Sauce Appropriate amount

Operational steps

1 Beautiful and delicate selection of soy sauce, held in the hands feel very heart-warming.
2 Buy two big white-dried pieces in a hurry!
3 Hold your breath, take out my housekeeping skills and make a serious film.
4 Normal level film 18, below this row belongs to supernormal play, 20 films, has been satisfied.
5 Its easy to cut silk!
6 The scallions and gingers were also cut into thin slices, and soaked in a little cold boiling water.
7 Put the cut dry silk into a big bowl, pour in boiling water, whisk it aside to prevent the dried silk from caking into tucks.
8 Filter out water;
9 Then pour boiling water and soak the dried silk completely. Continue to stir it gently with chopsticks and let it stand for half an hour.
10 Make sauce at this time: drain the soaked onion and ginger juice into a small bowl (about 2 tbsps), and add the same amount of pickled soy sauce - because the pickled soy sauce is thick and slightly salty, so it should be diluted properly, and its salty taste is just right. By the way, I even saved monosodium glutamate!
11 Remove the soaked dry silk and stack it in a pagoda-shaped dish. After soaking in boiling water, the smell of beans has been completely removed, and the dry silk has expanded a lot, and it is very elastic.
12 At the top, add shredded scallions and ginger, then pour hot water on the shredded scallions and ginger, so that the flavor of scallions and ginger seeps into the dried shreds, and then drain the scalded water.
13 Heat the frying pan on the fire, pour 1 tbsp oil and soak with a few peppers, then filter out the pepper.
14 Pour the seasoning sauce into the dry silk tray, and then pour the dried pepper oil on the seasoning sauce.
15 Then pour in some sesame oil. Take advantage of the time to mix well while its hot. After a long time, the dried silk will still cake into tucks.
16 Its another flavor to sun dried shrimp with ham and shrimp boiled in soup.

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