Suzhou cuisine Wensi tofu(su cai wen si dou fu )

Suzhou cuisine Wensi tofu

Introduction:

"Wensi tofu is a Huaiyang dish with a long history. It is a very strict choice of ingredients, delicate knife work, soft, tender and mellow. It melts in the mouth. At the same time, it has the functions of regulating malnutrition, tonifying deficiency and nourishing the body. It is a good recipe for the elderly and children. Taste: salty, delicate, soft, tender and mellow

Production steps:

Step 1: peel the tofu.

Step 2: cut into filaments.

Step 3: blanch with boiling water to remove yellow water and beany smell.

Step 4: wash the chicken first.

Step 5: make chicken soup (put water in the pot, add chicken, onion, ginger and cooking wine, bring to a boil over high heat, and cook over low heat for 30 minutes.)

Step 6: shred the ham.

Step 7: wash mushrooms and shred chicken.

Step 8: wash the lettuce.

Step 9: cut into filaments.

Step 10: cut the bamboo shoots into thin strips.

Step 11: put the pot on the fire, ladle in 200ml chicken clear soup and bring to a boil. Add shredded mushrooms, winter bamboo shoots, ham, chicken and green vegetables and bring to a boil with refined salt.

Step 12: add shredded bean curd, wait for the shredded bean curd to float on the noodle soup, and add monosodium glutamate to taste.

Step 13: serve in a bowl.

Materials required:

Tofu: 400g

Winter bamboo shoots: 25g

Chicken breast meat: 50g

Mushroom: 25g

Lettuce: 15g

Salt: 5g

MSG: 3 G

Note: 1, this dish to choose 3 pieces of salted bean curd, weighing about 450 grams; 2, this dish knife fine, require mushrooms, winter bamboo shoots, ham, chicken breast meat are cut into the same thickness of fine silk

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Cai Wen Si Dou Fu