Siwen tofu is the most famous dish in Jianghuai and other places, belonging to Jiangsu cuisine. With a long history, the chef who needs to cook this dish is skilled in knife work. The main ingredient is tofu, so you can imagine the difficulty of this dish.

The reason why Siwen Tofu is so famous is that it originated in the Qing Dynasty. Yu Yue's Notes on the Tea Room also said: "Wensi is good at tofu soup, and those who are still effective today are called Wensi tofu."

In addition to the delicious taste, the knife work is also amazing, amazing. You know, cutting a piece of soft tofu into shredded tofu with a hand knife not only tests the patience and care of the knife worker, but also cuts the tofu on the chopping board. For some hand-mutilated party members who can only eat but can't cut vegetables, cutting a piece of tofu into shredded tofu is really a kind of torture. It may not be done in minutes, and it doesn't matter how thick it is cut.

Vince tofu usually cuts a piece of tofu into thousands of shredded tofu, even if it is put in clean water, the roots are distinct and the thickness is uniform.

When Emperor Qianlong went down to the south of the Yangtze River, he also tasted this kind of Siwen tofu, which once became a famous court dish.

Cutting steps:

1, dip the knife in water first, which can reduce the wear of tofu blocks.

2. Slice the tofu, the thinner the better.

3. Then cut the sheet into filaments. The whole cutting method is like cutting potatoes into shredded potatoes.

The practice of Siwen tofu

1. Cut the required tofu, auricularia auricula, flat tip and crab stick into filaments, and prepare water, starch, clear soup and other materials.

2. Tofu can be cut into filaments and then put in cold water to remove the beany smell.

3. Beat 2 eggs in a bowl, stir well and spread them into an omelet. After drying, cut them into filaments.

4. Pour the prepared clear soup into a pot and boil, then add auricularia auricula and flat-pointed silk, add bean curd silk and water starch (starch mixed with a certain proportion of water) and boil again.

5. Finally, add shredded crab meat and shredded eggs, turn off the heat after boiling, and pour into the soup bowl.