Photograph of the finished Yangzhou dry shredded tofu

China · Đậu phụ khô xé sợi nấu nước dùng

Yangzhou dry shredded tofu

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried tofu pressed into pieces Dried tofu pressed into pieces 2.2 lb
  • Photograph of Dried shrimp Dried shrimp 3.5 oz
  • Photograph of Chicken broth Chicken broth 6 ¾ cups
  • Photograph of Chicken breast Chicken breast 1.3 lb
  • Photograph of Dried bamboo shoots Dried bamboo shoots 8.5 oz
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Lay the dried tofu flat and slice it horizontally into more than twenty thin, paper-like sheets.
  2. 2 Stack the leaves and then cut them into thin strips about 1 mm thick.
  3. 3 The noodles should be so thin that they float in the broth; thick noodles would ruin the dish.
  4. 4 Blanch the noodles in hot salt water at 80 degrees Celsius three times to remove the bean odor and soften them.
  5. 5 The water must be 80 degrees Celsius, not boiling; boiling water will break the fibers into tiny pieces.
  6. 6 Cook the noodles in chicken broth with dried shrimp, bamboo shoots, and shredded chicken for 12 minutes, then sprinkle with chopped scallions.

With an appliance

  • Microwave 44 min

    Replace step 6: Place the bean curd strands along with the broth and toppings in a deep bowl, cover loosely, and microwave at 500W for 6 minutes, then rest for 1 minute; reduce the heat to about 5 minutes before simmering, keeping the strands 1 mm thicker than the boiling point. Steps 1–5 (slicing, dicing, and blanching) remain the same to remove the bean curd smell from the strands.

Start cooking