Yipin tofu soup

Method of Yipin tofu soup:

Raw materials for making tofu soup

250g tender tofu, a little green leafy vegetables, 60g chicken, a little MSG, 3 eggs, a little salt, 40g Dictyophora, a little pepper, 1 bowl chicken soup.

Steps for making Yipin tofu soup:

1. Mash the tofu and filter it through a fine sieve; beat the chicken with the back of a knife and put a little water to make it melt; remove the chicken tendon and add it into the tofu; remove the egg protein and break it up.

2. Mix the above ingredients, add salt, monosodium glutamate and pepper, pour them into the basin and smooth them (put some oil on the basin first to avoid the bean curd sticking with chicken antler), use some colorful meat and vegetable ingredients on the surface (optional), make some flowers, trees or other patterns to decorate them, and then steam them in the cage seven minutes before eating.

3. Add Dictyophora and green leafy vegetables to the hot chicken soup, and then pour the steamed tofu into it.

Characteristics of Yipin tofu soup:

It tastes fresh and tender, and its color is yellow and white.

Yipin tofu soup

Yipin tofu soup is a famous Sichuan traditional dish, which belongs to Sichuan cuisine. It tastes fresh and tender, and its color is yellow and white. The skin is crisp and full of elasticity. As soon as the lips and teeth bite open the crisp skin, the snow-white and smooth tofu inside will slip into the stomach with the sauce. The mouth is full of salty fragrance and slightly spicy. The rich sauce fragrance with a little sweetness is wonderful!

Ingredients needed

Tender bean curd (250g), green leafy vegetables (a little), chicken (60g), monosodium glutamate (a little), eggs (3), refined salt (a little), Dictyophora indusiana (40g), pepper (a little), chicken soup (1 bowl)

Production method

It is said that Liu An, the grandson of Liu Bang in the Han Dynasty, was granted the title of king of Huainan by his father. He was "a good scholar" and versatile. He once called together Fang Shi Su Fei, Li Shang, Tian you and other "eight gongs" to practice the elixir in Beishan (later Bagong mountain) in order to live forever Not refined, but the unexpected location of the tofu. Later, people revered Liu An as the "God of bean curd". Remove the chicken tendons and add them to the tofu; remove the egg protein and break up. 2、 Mix the above ingredients, add salt, monosodium glutamate and pepper, pour them into a basin and spread them (put some oil on the basin first to avoid the bean curd and chicken antler sticking), use some colorful meat and vegetable ingredients on the surface (optional), make some flowers, plants, trees or other patterns to decorate them. Then steam them seven minutes before eating. 3. Add bamboo fungus and green leafy vegetables to the hot chicken soup, Then pour the steamed tofu into it

History and culture

It is said that Liu An, the grandson of Liu Bang in the Han Dynasty, was granted the title of Huainan king after his father. He was "a good scholar" and versatile. He once called together the "eight masters" such as Su Fei, Li Shang, and Tian you to refine the elixir in Beishan (later Bagong mountain) in order to live forever. Many years later, Dan did not produce it, but unexpectedly produced tofu. Later, people revered Liu An as the "God of bean curd".

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