The essence of Huaiyang cuisine lies in knife work. How to make Wensi tofu

Mr. Zhu Ziqing wrote "Talking about Yangzhou" when he lived in Yangzhou, saying that "Yangzhou is a good place to pay attention to food". Fuchun Tea House, Yechun Tea House and "* * * and Spring" are all famous time-honored brands. Restaurants such as "Vegetable Root Fragrance" and "Nine Stoves Divided into Seats" may have changed their names, but there are still some old flavors.

The essence of Huaiyang cuisine lies in the knife work, and the best food to embody the knife work is Vince Tofu

A box of tofu. In the hands of a senior master, a piece of tofu becomes thousands of shredded tofu in a few minutes, with clear roots and even thickness.

Cut the tofu into pieces first, then cut it into thin pieces horizontally, then pour the tofu down to form a 91-degree angle, and finely cut it into silk. Maybe seven or eight pieces of tofu can pass through a pinhole. This test is not only the cooperation of hands, eyes and knives, but also the unity of heart and hands.

When cutting the knife, it should rise and fall according to the retreating speed of the left index finger. The whole process must be done in one go, and there is no room for distraction. If you pause a little, it may lead to different thickness of the bean curd.

Hair-thin shredded bean curd is moistened in clean water, and it looks like a China landscape painting. At first glance, the finished Wensi tofu looks like a chrysanthemum blossom; The entrance is fresh and smooth, with a long aftertaste. Wensi tofu, flowing in the cup, is like a vivid landscape picture.

Wensi is good for tofu soup, and it is still effective today, so it is called Wensi tofu.

"Wensi tofu" started in the Qing Dynasty and has a history of

more than p>311 years. It was created by Wensi monks in Tianning Temple in Yangzhou during the reign of Qianlong in Qing Dynasty. Monk Wensi

made this bean curd soup with tender bean curd, day lily, fungus and other raw materials, which is very delicious and deeply loved by Buddhist laymen who went to

to burn incense and worship Buddha. Because this dish was created by monk Wensi, people called it

"Wensi bean curd".

Qing Li Dou recorded

Zhishang Village in Volume 4 of Yangzhou Painting Boat Record. The lower house of Tianning Temple West Park is also. In the west of the temple. Today belongs to the imperial garden. Two old Jin trees. The gate is in line with the temple. Getting started with bamboo trails. Dozens of feet around the tile wall. The center is the main hall. Next to the six-party pavilion, it is called Jin Shu Pavilion between two trees. Written by Xu Baoguang. Nan Gou Dan Zhi Ge San Ying. Three-room five-rack system rules. Storing books in the pavilion and playing well are all rare. Outside the pavilion, bamboo trees are sparse and dense. Crane II. Hanging out. Bamboo fence behind the pavilion. Trim the bamboo outside the fence. Cut off the road. Monks think about it. The word Wen Si is Xi Fu. Gongshi Know people well. There is a wind of learning from the virtual and benefiting the bright. At that time, all the rural sages were friends with them. Good for bean curd soup and sweet porridge. Those who have worked so far are called Wensi tofu.

If you love light food,

Try to make this home-made Wensi tofu ~

Ingredients

Tofu/winter bamboo shoots/chicken breast/ham/mushrooms/lettuce/salt/monosodium glutamate

1. Peel the old skin of the tofu, cut it into filaments, and blanch it with boiling water to remove the yellow water and bean smell;

2. Remove the pedicels from the mushrooms, wash them and cut them into filaments;

3. Peel the winter bamboo shoots, wash them, cook them and cut them into filaments;

4. Wash the chicken breast with clean water, cook it and cut it into filaments;

5. Cut the cooked ham into filaments;

6. Wash the lettuce leaves, blanch them with water and cut them into filaments;

7. put shredded mushrooms into a bowl, add 51 ml of chicken broth, and steam in a cage;

8. Put the pot on fire, scoop in 211ml of chicken broth and bring to a boil. Add shredded mushrooms, shredded winter bamboo shoots, shredded ham, shredded chicken and shredded cabbage leaves, add refined salt and bring to a boil. Add monosodium glutamate to the soup bowl.

9. Put another pot on the fire, scoop 511 ml of chicken broth, add shredded tofu after boiling, and when the shredded tofu floats on the noodle soup, scoop it up with a colander and put it into the soup bowl to serve.