Introduction to Taizhou Dried Silk
Taizhou Dried Silk is a traditional Han Chinese famous dish in Taizhou, Jiangsu Province, made from dried tofu as the raw material instead of hundred pages. The soybeans used for making tofu jerky are mainly pure soybeans from the Lixiahe area, which is a unique tofu jerky in Taizhou. Generally, it is 2.7 centimeters thick. First, cut the tofu jerky horizontally and use a "crescent knife" to cut it into more than 20 layers of uniform thickness. This horizontal cutting technique is called "floating" by Taizhou people. The dried silk produced by "floating" is of uniform length and thickness, and then diagonally spread and cut into silk, which is as thin as paper and as thin as silk
In 2008, the dry silk production technique was approved by the Taizhou Municipal Government as the second batch of intangible cultural heritage list in the cityWhat is the nutritional value of Taizhou dried silkDried silk contains high levels of protein, essential amino acids for the human body, as well as unsaturated fatty acids and phospholipids that are lacking in animal based foods. Therefore, eating dried silk regularly can protect the liver, promote metabolism, increase immunity, and have detoxifying effectsHow did the history of dried silk in Taizhou come aboutMethod for making Taizhou dried tofu
Raw materials
Main ingredient: 400 grams of dried tofu
Ingredients: 50g of cooked chicken shreds, 50g of shrimp, 25g of cooked chicken gizzards, 25g of cooked chicken liver, 10g of cooked ham shreds, 30g of winter bamboo shoots, and 10g of pea seedlings soaked in water
Seasoning: 3 grams of shrimp, 6 grams of refined salt, 10 grams of white soy sauce, 450 grams of chicken broth, and 80 grams of cooked lard
Recipe for boiling dried tofu
1. Use white square tofu made from soybeans (the square tofu should have a delicate texture and be tightly pressed). First, slice it into thin slices 0.15 centimeters thick, then cut it into thin strands. Then, soak it in boiling water, gently flip and disperse it with chopsticks, drain off the water, and soak it in boiling water twice. Take it out for about two minutes each time, rinse it with water, and drain the water to remove the bitter taste of the yellow swill<2. Heat a wok over high heat, scoop in 25 grams of cooked lard, cook until cooked, add shrimp and stir fry until milky white, then remove from the heat and transfer to a bowl
3. Scoop chicken soup into the pot and add dried shreds. Put the shredded chicken, gizzard liver, and bamboo shoots into the pot on one side, add shrimp and 55 grams of cooked lard, and heat over high heat for about 15 minutes. When the soup is thick, add white soy sauce and refined salt. Cover the pot and simmer for about 5 minutes. Remove from heat and place the dried shreds on a plate. Then place the gizzards, liver, bamboo shoots, and pea sprouts around the dried shreds, and top with shredded ham and shrimp. Serve