Hundred Years of Inheritance-vance Tofu Soup

Name: Hundred Years of Inheritance-vance Tofu Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Soft tofu; a little carrot; a little Seaweed; a little Green cabbage leaves; Some chicken soup; Some Water starch; Some salt; Some Chicken Essence

by Poetic heart

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Vance Tofu Soup is a famous dish in Su cuisine, with fine knives and tenderness and mellowness. According to legend, during the Qianlong reign, Monk Wensi practiced at Tianning Temple in Yangzhou. Since there were many Buddhist laymen who went to burn incense and worship Buddha, he developed tofu, which was a variety of dishes, to form a tofu banquet. One of them is a tofu soup made with soft tofu as the main ingredient and served with shiitake mushrooms, green vegetables, carrots, etc. It is not only delicious, but also in good shape, and it is colorful, attracting good men and women from far and near to the temple to taste it.
A successful Yangzhou dish, Wensi tofu, in the exquisite soup bowl, there are thousands of tofu strands that are as thin as hair, floating in it, light, white, and delicate, with a little red in the middle. Shredded carrots, shredded green cabbage, etc. This delicacy is colorful and beautiful. The tofu silk is tender and smooth, melts in the mouth; the ingredients are bright and pleasing to the eye, exquisite and delicious; the soup is mellow and nourishing, and the aftertaste is endless. "

Ingredients

piece Soft Tofu
a little Carrot
a little Seaweed
a little Green Cabbage Leaves
Some Chicken Soup
Some Water Starch
Some Salt
Some Chicken Essence

Hundred Years of Inheritance-vance Tofu Soup

1. Prepare a Japanese tofu.

Hundred Years of Inheritance-vance Tofu Soup recipe

2. Cut the tofu into thin strips and soak in water first. So as not to break.

3. Cut carrots into thin shreds, and make seaweed into shreds after soaking.

4. Shred the green cabbage leaves. (Don’t be too thin, the leaves will become smaller when cooked)

5. Pour chicken broth into the pot.

6. First add the carrot shreds.

7. After the soup is boiled, add shredded tofu and seaweed.

8. After boiling again, add the green cabbage leaves, add a little salt, chicken essence, and then pour in the water and starch to thicken.

9. Serve in a bowl and eat.

Tips:
1: Cutting tofu shreds is a very careful job, don't be anxious.

2: The ingredients can be added as you like, but can be shredded, not cut into pieces.

3: If there is no chicken broth, use the concentrated chicken juice to make it, and if there is no more water, the soup will be as good as it is.