Blanched dried silk, a famous dish in the Yangtai region, is not difficult to say, but it is definitely not a simple dish to say. Pen "Fun" Pavilion www.biquge.info

The first is the selection of materials, this dried tofu can not be ordinary dried tofu, it must be the kind of dried white dried soybeans, and Taizhou's dried white is a specialty, and it also enjoys a lot of fame in the country. A large part of the deliciousness of Taizhou blanched dried silk is because of the excellent craftsmanship of Taizhou Dabai.

It's just that although the pieces of dried tofu that Bai Ye found in the kitchen are also made of soybeans, they are not Taizhou's big white dry, so after all, it is still a little worse, but although the impact is there, it is not impossible to make up for it.

"Well, let's do it with Yangzhou blanching silk, which is convenient for flavor. ”

After a little thought, he found a solution.

Although blanched dried silk is a famous dish in Yangtai area, but Yangzhou blanched dried silk and Taizhou blanched dried silk have a slight difference, Taizhou dried silk with dried tofu is salted and browned, relatively hard, so when making dried silk, alkali will be extracted, and the dried silk mouth after adding alkali is smooth and tender, and the dried tofu used in Yangzhou dried silk is gypsum, relatively soft, so there is no need to use alkaline water scalding, but the seasoning after is easier to taste.

The dried tofu that Bai Ye found in the kitchen is the kind of dried tofu that belongs to Yangzhou with gypsum, so the method of blanching dried silk in Taizhou is not applicable, and Bai Ye has no choice but to use the method of blanching dried silk in Yangzhou.

In the cooking process of Yangzhou blanching dried silk, the requirements for knife skills and scalding skills are also relatively high.

First of all, it is the knife work, this small piece of dried tofu, although it is not thin, but it can never be said how thick, but it needs to be cut horizontally 28 pieces first, this horizontal cutting technique is also in Taizhou, Taizhou people call this called floating, and drifting is especially the knife work of the graduate chef.

"Tut-tut, it's not very easy to cut the fierce bull Qinglong for dried tofu, alas, it can only be tough. ”

The failure of the plug-in makes Bai Ye a little helpless, but there is no way, the fierce bull green dragon chop is cut according to the natural texture of the ingredients, and it is very convenient when dissecting and dismembering wild ingredients, but it is not so easy to use for artificial ingredients such as dried tofu, and the dried shreds cannot be cut according to the texture, and the dried shreds must be cut neatly.

But it doesn't matter if the skills are not good, after all, Bai Ye's basic knife work is already level 7, and the basic skill level seems to be level 10, and the knife skill of level 7 is actually much higher than Bai Ye's current level of cooking skills in the sixties.

Put the kitchen knife in your hand horizontally, Bai Ye began to slice, to be honest, this is really not easy, it is not difficult to slice the dried tofu, the difficult thing is to cut it as thick, when the knife cuts into the dried tofu, the resistance from the dried tofu will easily make the kitchen knife deviate, and the dried tofu slices cut off by the knife are not good-looking.

Therefore, the hand holding the knife in the white night must be steady, and the direction of the knife must be constantly adjusted, which is really difficult.

But this difficulty is not difficult to stop the white night, just a piece of dried tofu, how can there be a perversion of carving figures with ingredients before, after the completion of the previous white night did not directly throw away the craft of food carving, but has been continued, first, you can remember yourself in your previous life as a figure maker, second, carving some gadgets can also be regarded as relaxation, and third, doing so can also improve knife skills, how can you give up such a good thing in one fell swoop.

So, it didn't take too much time, and the dried tofu was cut crosswise, no more, no less, just 28 slices.

After the cross-cutting, the dried tofu is stacked on top of each other, and the white night is ready to be cut vertically, which is much simpler than the cross-cutting, and it doesn't take much effort, and the dried tofu becomes a dried silk the size of a matchstick.

After cutting the dried shreds, Bai Ye cut a small pinch of ginger shreds, and the ginger shreds were a few points thinner than the dried shreds.

Pile the dried silk on a plate to form the shape of a tower, put a small handful of ginger on the top of the tower, and then pick up the kettle on the side and start watering from the top of the dry silk tower.

Blanching dried shreds, this blanching refers to this, using boiling water above 100 degrees Celsius from top to bottom to pour blanching dried shreds can well remove the beany smell in the dried shreds, and the high-temperature boiling water can bring the ginger juice in the top handful of ginger shreds into the dried shreds below.

It's not enough to blanch once, you have to blanch it a few more times, but the process of changing the water is a little tormenting, Bai Ye holds the tray below with one hand, and slightly holds the dry silk tower above with the other hand, the plate is tilted, and the waste water inside is poured out, but this water is all boiling water, it is so easy to cool down there, so the plate has already become hot, holding the plate is like holding a piece of red-hot iron, and the hand holding the dry silk tower above is more painful, after all, the temperature of water vapor is higher than boiling water.

Even with Bai Ye's strong physical fitness, he couldn't withstand such pain, he quickly poured his hand away, and then hurriedly threw the plate back on the table, and he looked down at his hand, which was already red.

"Alas, no wonder now the method of scalding dry silk has been changed, this old method is really not a human thing, this is a person hot dried silk, it is clearly a dry silk hot person, in other words, this gourmet cell is still not enough to give it, only improve physical fitness, how not to improve the body resistance, I feel that this scorching resistance is the same as ordinary people. ”

Shaking his hand, Bai Ye sighed.

Well, that's right, the process of scalding dried silk chef is so painful, generally speaking, the masters who make hot dried silk are heat resistant max, this is not that they were born like this, but they have been scalded a lot, and they have long been used to it, if you want to learn to make hot dried silk, then you must start with scalding, and the basic training of this step is really a lot of tears.

It is precisely because the cuisine of this dish is so inhumane that the method of scalding the dried silk has changed, no longer trying to carry the kettle to pour water on the dried silk like Bai Ye, but putting the dried silk in a columnar wire brand, and dipping the wire brand into the hot water.

This new method is still good, but Bai Ye didn't use it, because he always felt that the hot dried silk made by this method was always a little bit worse, and it didn't taste as authentic as the original.

Lifting the kettle again, Bai Ye looked at the dried silk in front of him and hesitated a little, he really didn't want to experience the pain of being scalded just now, but there was no way, the dishes he cooked, even if he cried and shouted, he had to finish it desperately.

Holding back the pain, Bai Ye gritted his teeth and continued.

After pouring the water three times, the dried silk was almost burned, and Bai Ye's hands were also almost hot, almost blistering, he put the water under the cold water of the pool and washed it for a while, the powerful self-healing ability from the dragon's blood attacked, which calmed the piercing pain.

"Ma Dan, I will never cook this dish again. ”

Looking at the plate of dried silk on the table, Bai Ye said angrily.

However, his hard work is not in vain, this plate of dried silk is very perfect, the dried silk is white and tender, but there is no beany smell that ordinary soy products should have, with this and that fragrance.

Picked up the shrimp and a few pieces of coriander that had been soaked before, sprinkled it on the dry silk tower in the white night, and finally poured soy sauce and a lot of sesame oil, so the fragrance began to be rich.

"Get it done. ”

At this time, the fish noodle soup on the side has been congratulated, and the crab roe soup dumplings are ready to be cooked.

"Finally, it's tea. ”