Yang Huairen was not stingy with his cooking knowledge, and told him how to make the lion's head and some details of the precautions on the spot.

He said it very easily, but when he heard it, people had different expressions, and the chef who made the lion's head became more and more fascinated the more he listened, and at the end, he was even a little surprised.

The chef didn't care about being rude or rude, and actually said, "The prince is really amazing, not only did he say everything about this Yangzhou lion's head, but even many things that Xiao Di didn't care about, but he also said it so exquisitely, Xiao Di can be regarded as an eye-opener." ”

Zhao Xianqiu pretended to be angry, "Do you still need to say it?" The current kitchen god of the prince, a lion's head method, naturally I don't know how many times stronger than you. ”

The chef hurriedly bowed down and pleaded guilty, "That's nature, that's nature, Xiaodi is rude, and I hope the prince is not to blame." ”

Yang Huairen waved his hand, "No blame, no blame, I said it at the beginning, let's talk about peers, after eating the lion's head you made, I naturally want to say my own opinion, let's communicate, and strive to make this dish more delicious." ”

Zhu Runqing said, "The prince can tell the complete method of the lion's head just by taking a bite, which can be described as a god and a man, and the officials admire it so much." ”

He Changbao and Li Wenxue also chimed in.

Tong Guan came out in a timely manner and praised, "The name of the prince and the god of cooking is well deserved, but the prince has more skills, he can lead the troops on the horse, wait for Anbang when he gets off the horse, he can go to the temple, he can get the kitchen, I have this great talent in the Song Dynasty, and it is a great fortune for the country." ”

These words are blowing all over the sky, Yang Huairen can't answer, he can only admire in his heart, when it comes to patting sycophants, it is better than Tong Guan and your cow.

The words of praise were exhausted by Tong Guan, and even Zhao Xianqiu had nothing to say, so he had to smile and send another bowl of boiled dried shreds to Yang Huairen, "The prince will taste this boiled dried shreds again, and the people of Yangzhou recognize this dish as a classic of Huaiyang cuisine." ”

After Zhao Xianqiu finished speaking, the chef who made the lion's head retreated, and another chef stepped forward to give Yang Huairen a gift, thinking that this boiled dried shredded dish should be from his craft.

Boiled dried shreds, it is said to be a famous dish derived from the hot dried shreds of Jiangnan home-cooked refreshments.

The main ingredient of the two dishes is actually the simplest dried tofu, but these two dishes look simple, but they are actually a great test of a chef's cooking skills.

The material of blanched dried silk is relatively simple, and the main raw material is Huaiyang dried tofu from Taizhou.

Cutting the square dried flat tofu into thin shredded tofu is a great test of a chef's knife skills at first, maybe cutting dried tofu sounds much easier than cutting fresh tofu, but it is not a simple matter to cut the dried tofu to the benefit.

In terms of knife technique, first cut the dried tofu slices, using a horizontal cutting knife method, in the Huaiyang cuisine technique, this knife method is called "floating".

The dried tofu is placed on the cutting board, one hand is gently pressed, and the other hand holds a knife to cut through a slice of cross-cutting, and a transparent slice of dried tofu as thin as paper is cut.

It doesn't sound like much, but with the floating knife method, you can't judge the thickness of the tofu slices with your eyes, but the Huaiyang chefs can all cut the dried tofu as thin as a piece of paper, and each slice is the same thickness, depending on the feeling in your hands.

This feeling is a kind of muscle memory and feeling that can only be produced by continuous practice over time, and this effect cannot be achieved without three or five years of hard work.

The sliced dried tofu is then cut into thin strips, and then put it in cold water and washed several times, and the fine strips of dried tofu are presented in front of you.

The next step is to be scalded, and the craftsmanship of the scalding is the key to whether the dish is good or not.

When making this dish, the chef of Huaiyang cuisine will prepare a pot of hot alkaline water next to the pot where the water is boiled, and put the white dried shreds into the boiling water several times first, until the dried shreds become soft, and then take them out and put them in the hot alkaline water to wash them again.

Put it in alkaline water to wash, one is to remove the beany smell of the dried tofu itself, and the other is to make the dried tofu soft and strong.

The treatment here is very meticulous, the dried tofu shreds are placed in alkaline water for too short a time, the dried tofu shreds are not soft enough, and the dried tofu shreds are easy to soak if they are placed for too long.

Only a very experienced chef can master the scale, and the dried tofu shredded processing is just right, and if you want to practice this hot skill, the effort and time spent are no less than the previous knife practice.

Then it is seasoning, under normal circumstances, it will be used to dry fried dried shrimp or minced meat, with shredded green onion and ginger, mixed with cooking wine and soy sauce, a little sweet and sour, boiled over medium heat, and then covered with the dried silk after scalding the plate, a blanched dried silk is completed.

The folk practice is relatively simple, the cut dried silk is directly put on the plate, constantly scalded with boiling water several times, after the hot water is drained, the blanched dried silk is put on the plate, and finally poured with sesame oil and soy sauce, or with some personal favorite ingredients, it can be eaten directly.

Blanched dried silk is eaten as a staple food and refreshment, and with a bowl of tea, it is a traditional Yangzhou breakfast.

On the other hand, on the basis of blanching the dried shreds, more complex seasoning and side dishes are used, making this home-cooked snack a representative dish in Huaiyang cuisine.

It is also edible dried tofu shredded as the main raw material, with shredded ham, shredded bamboo shoots, shredded whitebait, shredded fungus, shredded mushrooms, shredded seaweed, shredded egg skin, shredded chicken, and even added with precious bird's nest shredded or shredded sea cucumber, etc., boiled in clear chicken soup to taste, so this dish was once called nine silk soup.

Later, with the abundance of ingredients, there were more and more types of "silk" in the boiled dried shreds, and some even added more than 20 kinds of ingredients, and under different collocations, this dish derived different characteristics in different regions and tastes.

At this time, Yangzhou boiled dried shreds are still relatively traditional, the main materials are dried tofu shreds and shredded chicken, with a little shredded ham and bamboo shoots, evenly stacked in a bowl, even the bowl is cooked with chicken broth, and the bowl with dried shreds is buckled back like another big bowl, forming the shape of a small mountain.

Finally, garnish with some coriander leaves, and the dish is complete.

The boiled dried shreds taste fragrant and delicious, the dried tofu is refreshing and soft, but there is no trace of beany flavor, with the side dishes such as shredded ham and bamboo shoots, plus the fragrance of chicken soup, making the boiled dried shreds a popular delicacy.

Yang Huairen tasted it, and felt that he liked this simple but layered delicacy very much, but he felt that the chicken soup used to cook dried shreds was freshly boiled chicken soup, and the taste did not seem to be fully integrated into the dried tofu shreds.

However, he still praised the chef who made this big boiled dried shred, which is very rare to make such a standard in this era.