Hot and dry silk
Overview
This is an authentic Yangzhou dish and a knife skill dish. The preparation of this dish seems simple, but the few details in the preparation process are good experiences summed up by the older generation. The first is the knife processing. The fine knife skills make the dry shreds feel wonderful in the mouth. Secondly, add shredded ginger when blanching and use ginger juice to remove the beany smell. The third is to use blanching rather than boiling to make it. If such thin dried shreds are cooked, they will quickly stick to a ball, and the distinct taste will suddenly disappear. Blanching the dried shreds will not make them visible, and it can also have the effect of disinfection and sterilization.
Tags
Ingredients
Steps
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Cut out the baigan into thin slices first.
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Cut the shreds into thin strips with a knife, rinse them in clean water, and put the dried shreds on a plate.
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Cut the ginger into thin strips and place on top.
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Rinse with boiling water three times to remove the water.
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Pour in fresh soy sauce and sesame oil or scallion oil.
