Large boiled dried shreds
Overview
Braised dried shredded noodles are one of the representatives of Huaiyang cuisine. They are actually dried shredded noodles cooked in chicken soup. Huaiyang cuisine is the lightest. The lighter it is, the more you can taste the original taste of the ingredients.
Tags
Ingredients
Steps
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Cut the dried cabbage, bamboo shoots, ham sausage, and shiitake mushrooms into shreds. Boil the chicken breast in water and tear it into shreds. Wash the rapeseed and shrimp and set aside.
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Blanch shredded white dried vegetables and bamboo shoots in hot water.
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Blanch the shredded white dried vegetables and bamboo shoots, take them out, and put the shredded ham and chicken on top.
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Boil water, add stock and bring to a boil. (This dish is very light, and the stock is very important. I make chicken stock when I have time, and when I don’t have time, I use a little ready-made stock. I like to use Shi Yunsheng’s).
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After the water boils, add shredded mushrooms, rapeseed, and shrimp and cook together.
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After cooking, add appropriate amount of salt, and pour the ingredients and soup in the pot into the dry shredded plate.
