Taishan tofu noodles, a traditional snack in Tai'an, Shandong, suitable for all ages, is a vegetarian noodle for Taishan Doumu Palace and nunnery hospitality. It is marinated with Tai'an tofu and mountain vegetables, and the color is yellow, green and white, fresh and refreshing. Taishan Doumu Palace, nunnery hospitality vegetarian noodles, with Tai'an tofu and mountain vegetables as a brine, the color of yellow, green, white contrast, fresh and refreshing.
Tofu is the local traditional food in Tai'an, Shandong, the four seasons of local farmhouse dishes, and later with the successive emperors to Tai'an to worship Taishan, has built a lot of temples, nunneries, vegetarian eaters increased, tofu has become an important dish here, before the Yuan Dynasty, it has become a first-class dish in Taishan and Tai'an area.
The "Tai'an County Chronicle" revised by Qianlong Nianqing once made such an account: "In the early morning, the streets and streets ring out, the tofu fragrance of households in the evening, and the tofu shops in Taicheng", reflecting the prosperous tofu industry in Tai'an City at that time. After Li Bai moved to Jinan from Hubei Anlu in the twenty-fourth year of Tang Kaiyuan (736), and when Du Fu was living in Shandong, they all went to Mount Taishan many times and tasted the flavor of the "Tai'an Sanmei" dish.
Noodles, tofu, eggs, moss, fungus, bamboo shoot slices, russet, rice wine, soy sauce, refined salt, etc. The protein content is rich, and tofu protein is a complete protein, not only contains eight kinds of amino acids necessary for the human body, but also the proportion is close to the human body's needs, and the nutritional value is high; it has the effect of reducing blood lipids, protecting vascular cells, and preventing cardiovascular disease. In addition, it is also very good for post-illness recuperation, weight loss, and delicate skin.
The "Tai'an County Chronicle" revised by Qianlong Nianqing once made such an account: "In the early morning, the streets and streets ring out, the tofu fragrance of households in the evening, and the tofu shops in Taicheng", reflecting the prosperous tofu industry in Tai'an City at that time.
After Li Bai moved to Jinan from Hubei Anlu in the twenty-fourth year of Tang Kaiyuan (736), and when Du Fu was living in Shandong, they all went to Mount Taishan many times and tasted the flavor of the "Tai'an Sanmei" dish. "You don't come to the mountains to taste sanmei, and you don't appreciate the scenery of Mount Taishan", which is a good story that has long been circulated in the local area praising sanmei dishes. "Sanmei Tofu" has been passed down to this day and is well-known at home and abroad. In 2012, Taishan Tofu Feast was selected into the list of intangible cultural heritage protection in Tai'an City.
The noodles of the tofu noodles are best rolled out by hand. After bringing the large pot to a boil, cook the noodles in the pot and place them in 5 bowls. Secondly, put peanut oil in a stir-fry spoon, heat it to 70%, add the chopped tofu cubes, fry until golden brown, fish out the oil control; wash and cut the moss; wash and shred the fungus; slice the bamboo shoots, and slice the white russ.
Except for the tofu, it is put into boiling water and fished out. Finally, put the bean sprout soup in the pot, add the diced tofu, moss segments, fungus, bamboo shoot slices, zibai, shao wine, soy sauce, fine salt, after opening the pot, sprinkle the beaten eggs into the soup, make it into crushed egg slices, and then use wet starch to outline the mustard, add MSG, and drip into the pepper oil. Pour the broth into a noodle bowl and serve.
Tai'an's tofu noodles are a vegetarian dish from a nunnery. This dish is a dish of the nunnery's guests. Not only tofu and noodles, but also some mushrooms and vegetables from the mountains, have high nutritional value. What matters is that it comes from a monk, not that anyone who wants to eat it can eat it.