"Wensi Tofu" is a classic Huaiyang dish, "vegetarian tofu soup" also known as "assorted tofu soup", created by the "Wensi" monk of Tianning Temple in Yangzhou in the Qing Dynasty, the ingredients such as tender tofu, golden needle vegetables and fungus are cut into several filaments and boiled, which melts in the mouth. A famous dish that uses the same technique is "chrysanthemum tofu", two tofu dishes, both of which have to be inked on knife skills.
<h1 class="pgc-h-arrow-right" data-track="2" > "Wensi Tofu" is related to the Qianlong Emperor's tour of Jiangnan? </h1>
With a history of more than 300 years, "Wensi Tofu" was originally a vegetarian tofu soup, cooked by the "Wensi" monk of Tianning Temple in Yangzhou in the Qing Dynasty, and cooked with tender tofu, golden needle vegetables, fungus and other ingredients, cut into thousands of filaments and boiled, which is loved by pilgrims who go to worship The Buddha, so it is called "Wensi Tofu". Later, the ingredients and methods were improved to make the color more beautiful, the soup taste more delicious, and the meat meal could be used to make it more popular.
The "Tuning Ding Collection" calls it "assorted tofu soup", and this dish will become a famous dish in Huaiyang, which is said to be related to the Qianlong Emperor's tour of Jiangnan. The Qianlong Emperor once went out on a micro-service tour to the Xining Temple in Yangzhou, waiting for the meal, Qianlong, heard the pilgrims praising a tofu dish, and Qianlong also wanted to taste it, so he asked: "Can this tofu dish have a name?" The pilgrim replied, "Nameless, I only know that Master Vinci cooked it."
After Qianlong Zhaitang, he asked, "Which dish is the tofu dish cooked by Master Wensi?" The abbot hurriedly asked the monk Vince to cook it out. When Qianlong picked up the chopsticks to taste, there was no trace of tofu, only ten million white silk threads floating in the bowl. After Qianlong tasted a few bites, Long Yan was overjoyed and ordered people to include this dish in the imperial court meal, which also made "Wensi Tofu" a prominent position in Huaiyang cuisine.
<h1 class="pgc-h-arrow-right" data-track="6" > delicious, knife work must be taken care of, tender tofu becomes the secret of "chrysanthemum tofu"! </h1>
Wensi Tofu is a dish that pays special attention to knife work, and the tofu and side ingredients (goldenrod, fungus, bamboo shoots, carrots, shiitake mushrooms, chicken、... ) and other finely cut into silk threads. The cutting of the tender tofu that must be completed before the pre-work is like a "chrysanthemum", so it is also called "chrysanthemum tofu".
But if you want to cut the soft tofu into a chrysanthemum shape, everyone must think that it should not be possible without superb knife skills, right? In fact, there are also sales on the Internet to make chrysanthemum tofu molds, directly put the tofu into it, gently press and rinse it to quickly complete the chrysanthemum tofu.
If you want to try to cut out the thin tofu yourself, be sure to wet the knife before moving the knife, so that when you cut the tofu later, the knife can be released from the mold faster. It is also recommended to use a Chinese kitchen knife to help apply more evenly to the tofu. When cutting the tofu, cut to half the depth of the tofu, turn the dough at 90 degrees, and then cut the other side. Place in the water, gently shake, the tofu blossoms, that is, the "chrysanthemum tofu" is completed.
In the soup portion, prepare "a bottle of coconut water" and "a little bonito", heat the coconut water, add a little bonito and roll for 1 minute, drain the bonito, leaving the coconut water stock. Add the broth to chrysanthemum tofu and steam it in a pot for 10 minutes and you're done!