Vance Tofu

Name: Vance Tofu
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g tofu; A carrot; A Green onion leaves; A tree Nepeta; Some salt; A teaspoon Very delicious; A small amount Water starch

by Undergraduate

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Vance Tofu is a traditional Jiangsu dish with a long history. It originated in Yangzhou and Huai'an and belongs to Huaiyang cuisine and Su cuisine. It has very strict selection of materials, fine knives, softness and mellowness, and melts in the mouth. It also has the functions of regulating malnutrition, nourishing deficiency and nourishing the body. It is a good recipe for the elderly and children. "Tea Xiangshi Congchao" by Yu Yue from the Qing Dynasty: "Wen Si Zi Xi Fu, Gong Shi, and good at tofu soup sweet syrup porridge. So far, those who follow the law are called Wen Si Tofu.

Ingredients

200g Tofu
A Carrot
A Green Onion Leaves
A tree Nepeta
Some Salt
A teaspoon Very Delicious
A small amount Water Starch

Vance Tofu

1. Shred carrots (fine needles can be used)

2. Take green onion and shred

3. Shred water tofu (shred water tofu has to be cut in water or it won’t come out)

4. Put the carrots and green onions in a pot with boiling water. After the water is boiled, add the shredded tofu, add salt, and the taste is very fresh. After it is cooked, add a small amount of water and starch to thicken the pot. After a minute, it will be out of the pot; after filling the bowl, add nepeta Embellishment (such as the finished picture)