When Zhu Ziqing lived in Yangzhou, he wrote "Talking about Yangzhou", saying that "Yangzhou is a good place to pay attention to diet". Fuchun Tea House, Ye Chun Tea House and Gonghechun are well-known time-honored brands. Restaurants such as "Vegetable Root Fragrance" and "Nine Stoves Divide Seats" may have changed their names, but they still have some old flavors.
The essence of Huaiyang cuisine lies in fencing, and one of the cuisines that best embodies fencing is Siwen tofu.
A box of tofu, in the hands of a senior chef, is cut horizontally and vertically. A few minutes later, a piece of tofu turned into thousands of shredded tofu, which was put in clean water with distinct roots and even thickness.
First, cut the tofu into pieces and slice it horizontally, then turn the tofu upside down to form a 90-degree angle and cut it into shreds. Maybe seven or eight pieces of tofu can pass through a pinhole. This test is not only the cooperation of hand, eye and knife, but also the unity of heart and hand.
When cutting the knife, it should rise and fall according to the backward speed of the left index finger. The whole process must be done in one go, and there is no room for distraction. A slight pause may lead to different thickness of tofu.
As thin as hair, the shredded bean curd is moist in clear water and looks like a cloud-like landscape painting in China. The finished Steven tofu looks like chrysanthemum at first glance; The entrance is fresh and smooth with a long aftertaste. Si Wen tofu, flowing in the cup, is like a vivid landscape painting.
Si Wenliang is tofu soup, and those that are still effective today are called Si Wenliang tofu.
"Siwen Tofu" began in the Qing Dynasty and has existed ever since.
It has a history of more than 300 years, which was during the Qianlong period of the Qing Dynasty.
This was created by Si Wen, a monk from Tianning Temple in Yangzhou. Sven Monk
Is prepared from tender bean curd, day lily, fungus, etc.
This bean curd soup is very delicious and deeply appreciated.
Buddhists who burn incense and worship Buddha like it because this dish is
Sven Monk created it, and people called it.
Sven tofu.
The bucket contained in Volume 4 of Yangzhou Original Boat Record.
So is the lower house of Tianning Temple West Park in Shangzhi Village. On the west side of the temple. Today belongs to the imperial garden. Two old golden trees. The gate and the temple are in line. Introduction to bamboo trails. Dozens of feet around the tile wall. The center is the main hall. Next to the Hexagon Pavilion, it is called the Jin Shu Pavilion between two trees. Xu Baoguang wrote it. Song of Dan in Nangou 3rd Battalion. Rules of three rooms and five racks system. Pavilion books, play well, are rare. Outside the pavilion, bamboo forests are dense. Crane two. Go out to play together. Bamboo fence behind the pavilion. Trim the bamboo outside the fence. Cut off the road. Think about it, monk. The word is fu. Gong's family knows people and is good at their duties. There is a tendency to learn from deficiency and gain wisdom. At that time, all the rural sages were their friends. Suitable for bean curd soup and sweet porridge. Those who are still working today are called Sven Tofu.
If you like light food,
Just try to make this homemade sven tofu ~
food
Tofu/bamboo shoots/chicken breast/ham/mushrooms/lettuce/salt/monosodium glutamate
1, peel off the old skin of tofu, cut it into filaments, and blanch it with boiling water to remove the yellow water and bean smell;
2. The mushrooms are pedicled, washed and cut into filaments;
3. Peel the winter bamboo shoots, wash them, cook them and cut them into filaments;
4. Wash the chicken breast with clear water, cook it and cut it into filaments;
5. Cut the cooked ham into filaments;
6. Wash lettuce leaves, blanch with water and cut into filaments;
7. Shred mushrooms into a bowl, add 50 ml of chicken soup and steam in a cage;
8. Put the pot on fire, scoop in 200ml chicken soup and bring it to a boil, add shredded mushrooms, shredded winter bamboo shoots, shredded ham, shredded chicken and shredded cabbage leaves, add refined salt and bring it to a boil, and add monosodium glutamate to the soup bowl;
9. Put another pot on the fire, scoop in 500 ml of chicken soup, boil it, add the shredded tofu, and when the shredded tofu floats on the noodle soup, scoop it up with a colander and put it in a soup bowl.