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Blanched dried silk, a famous dish in Yangtai area, is not difficult to say, but it is definitely not simple to say.

The first is the selection of ingredients. This dried bean curd cannot be ordinary dried bean curd with louver leaves. It must be the kind of dried bean curd made of soybeans. Taizhou dried dried bean curd is a special product, and it also enjoys a lot of fame all over the country. A large part of the deliciousness of Taizhou blanched dried silk is because of the superb craftsmanship of Taizhou Dabaigan.

It's just that the pieces of dried tofu that Bai Ye found in the kitchen are also made of soybeans, but they are not Taizhou dried bean curd.

"Well, let's make it with Yangzhou's method of blanching and drying silk, which is convenient and delicious."

After a little thought, he found a solution.

Although blanched dried silk is a famous dish in Yangtai area, there is a slight difference between Yangzhou blanched dried silk and Taizhou blanched dried silk. Alkali extraction will be carried out, and the dry silk after adding alkali will be smooth and tender, while the dried tofu used in Yangzhou dry silk is gypsum-pointed and relatively soft, so there is no need to scald with alkaline water, but the subsequent seasoning is easier to taste.

The dried bean curd that Bai Ye found in the kitchen is the kind of dried bean curd dotted with gypsum that belongs to Yangzhou, so the method of ironing dried silk in Taizhou is not applicable. In desperation, Bai Ye had to use the method of ironing dried silk in Yangzhou.

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

The first is the knife work. Although this small piece of dried tofu is not thin, it cannot be called how thick it is, but it needs to cut 28 pieces horizontally first. This kind of horizontal cutting method is also available in Taizhou. Taizhou people call this It is called Piao, and Piao is especially the knife work of the postgraduate chef.

"Tsk tsk tsk, it's not very good for the ox and green dragon to cut dry 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 ox Qinglong chop is based on the natural texture of the ingredients. It is very convenient to disassemble and dismember wild ingredients, but it is not so for artificial ingredients such as dried tofu. It's easy to use, and the dried shreds can't be cut according to the texture. The dried shreds must be cut neatly. If you really want to force the bull and the dragon, it is not impossible, but it is absolutely impossible to cut neatly. In that case It will greatly affect the beauty of the finished dish.

But even if the skills are not good, it doesn't matter. After all, Bai Ye's basic skills are already level 7, and the basic skills seem to be level 10. The level 7 knife skills actually exceed Bai Ye's current cooking skills in the 60s. A lot of level.

Put the kitchen knife in your hand sideways, and start slicing in Bai Ye. To be honest, this is really not easy. It is not difficult to slice the dried bean curd. The difficulty is to cut the dried bean curd to the same thickness. The resistance can easily cause the kitchen knife to deviate, and the dried tofu slices cut by the knife will not look good.

Therefore, Bai Ye's hand holding the knife must be steady, and he must constantly adjust the direction of the knife, which is really difficult.

However, this difficulty is still difficult for Bai Ye, a mere piece of dried tofu, how can there be a pervert that used ingredients to carve a hand before, and Bai Ye threw away the craftsmanship of the hand carving after it was done before. It has been going on all the time. First, I can remember myself as a figure maker in my previous life. Second, it can also be regarded as relaxation. Third, I can improve my knife skills by doing this. How can a good thing just give up.

Therefore, it didn't take too much time, the dried tofu was cut horizontally, no more or less, just 28 pieces.

After cross-cutting, stack the sliced ​​dried tofu together, and prepare to cut vertically in Baiye. This is much simpler than cross-cutting. It doesn’t take much effort, and the dried tofu becomes a match. Rod-sized dry silk.

After cutting the dried shreds, Bai Ye cut a small amount of **** shreds, which are a little thinner than the dried shreds.

The dried shreds were piled up in the shape of a tall tower, and Bai Ye put a handful of **** shreds on the top of the tower, then picked up the kettle beside and started watering from the top of the dried shredded tower.

Boil the dried silk and the dried silk. This is what this refers to. Using the boiling water above 100 degrees Celsius to boil the dried silk from top to bottom can remove the beany smell in the dried silk very well, and the high temperature Boiling water can bring the **** juice from the top pinch of **** into the dried shreds below.

It’s not enough to scald this once, and it has to be scalded a few more times, but the process of changing the water is a bit torturous. Bai Ye holds the tray below with one hand and the dried silk tower above with the other. The waste water was poured out, but this water was all hot boiling water. It was so easy to cool down there, so the plate had already become scalding hot. Holding the plate was like holding a red-hot iron. , and the hand holding the dry star is more painful, after all, the temperature of water vapor is higher than that of boiling water.

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

"Oh, it's no wonder that the method of drying silk has been changed now. This old method is really not something that people do. People here and there are ironing dried silk, and it is clearly dried silk. In other words, the food cells are still not powerful enough. I only improve my physical fitness, why don't I increase my physical resistance, I feel how this scorching resistance is the same as that of ordinary people."

Shaking his hands, Bai Ye sighed.

Well, yes, the process of blanching and drying silk is so painful for chefs. Generally speaking, the masters who make blanching and drying silk have max heat resistance. I have long been used to it. If you want to learn how to make dry silk, you have to start with the ironing~www.wuxiaspot.com~ The basic training of this step is really a lot of tears.

It is precisely because the cooking of this dish is so inhumane, so the method of blanching dried silk has changed now. , dip the iron wire into the hot water.

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

Lifting the kettle again, Bai Ye was a little hesitant when he saw the dried silk in front of him. He really didn't want to experience the pain of being scalded just now, but he couldn't help it. Even if he cried and shouted, he would have to fight. Fate to finish it.

Enduring the pain, Bai Ye gritted his teeth and continued.

After three times of scalding, the dry silk was almost too hot to read, and Bai Ye's hands were almost too hot, almost blisters. He put the water in the cold water of the pool for a while, the The powerful self-healing ability broke out, which calmed the biting pain.

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

Looking at the plate of dried silk on the table, Bai Ye puffed up.

However, his hard work was not wasted. This plate of dried shreds was perfectly scalded. The dried shreds were tender and attractive, but they did not have the beany smell that ordinary soy products should have. Fragrant shares.

Picking up the prawns 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 thicken.

"Get the job done."

At this time, the fish soup noodles on the side have been congratulated, and the crab roe soup dumplings are ready to serve. Looking at these three dishes, Bai Ye smiled.

"Finally, it's tea."