Suzhou Cuisine: Wensi tofu soup

Suzhou Cuisine: Wensi tofu soup

Introduction:

"It is said that during the reign of Emperor Qianlong of the Qing Dynasty, there was a monk named Wensi in Tianning Temple on the right side of meihualing in Yangzhou who was good at making all kinds of tofu dishes. In particular, the tofu soup made of tender tofu, spiced vegetables, fungus and other raw materials is extremely delicious. Buddhist monks who go to burn incense and worship Buddha like to taste this soup. It is very famous in Yangzhou area, which was recorded in Yangzhou Huafang Lu. It is said that Emperor Qianlong once tasted this dish and once became a famous dish in the Qing Dynasty. Because the dish was created by Wensi monk, people call it "Wensi tofu", which has been handed down to this day. Perhaps inspired by the monk Wensi of Tianning Temple, the club took advantage of the Zen philosophy of the ancient Dajue temple to change the famous Wensi tofu soup in Jiangnan. The three main ingredients, bean curd, agaric and green vegetables, which are cut into thin filaments, are labeled with the philosophy of "think twice before you leap" and renamed as "Buddhist Sansi soup". With the homonym of "three filaments", they warn the world to be cautious in life and work. "

Production steps:

Materials required:

Egg tofu: right amount

Pickled mushroom: appropriate amount

Ham: moderate

Winter bamboo shoots: moderate

Agaric: moderate

Soup: right amount

Salt: right amount

Starch: appropriate amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light