The origin and introduction of the deliciousness of Wensi tofu
Yangzhou City, China, Huaiyang cuisine, is a very distinctive cuisine. It is known for its superb knife skills and special cooking skills, and is known as the "King of Tofu".
Aragonite tofu began in the Qing Dynasty and is said to have been made by the Aragonite Zen master of Tianning Temple in Yangzhou, named "Wenshi". Araguite, a skilled chef, chops up ingredients such as soft tofu, broccoli and mushrooms and slowly simmers them in a broth. Due to its exquisite knife work and delicious taste, it has been widely spread in Yangzhou and gradually formed a unique flavor.
Aragonite tofu is an extremely complex and complex process that requires a high level of skill from the chef. First, we chop the soft tofu and then chop it, which requires a high degree of knife skill. Next, chop the ingredients such as cauliflower and black fungus, then add shredded tofu and pour it into the original soup to boil. When cooking, pay attention to the temperature to ensure that the ingredients are fully cooked and avoid the turbidity of the soup. Finally, the steamed tofu cubes are removed, sprinkled with coriander leaves, dried shrimp, and sesame oil.
Wensi beans are both delicious and highly nutritious. Tofu is rich in various amino acids and minerals, and is a high-protein, low-fat health food, while black fungus and vegetables contain higher dietary fiber and vitamin content, and have better resistance to the human body.