Legend has it that during the Qianlong period of the Qing Dynasty, there was a monk named Wensi in Tianning Temple on the right side of Meihua Ridge in Yangzhou who was good at making various tofu dishes.
Especially the tofu soup made from tender tofu, day lily, fungus and other raw materials is extremely delicious. Buddhist laymen who go to burn incense and worship Buddha like to taste this soup.
It is very famous in the Yangzhou area, which was recorded in the "Yangzhou Painting Boat Record".
It is said that Emperor Qianlong once tasted this dish and once became a famous dish in the Qing Dynasty. Because this dish was created by Monk Wensi, people called it "Wensi Tofu" and has been passed down to this day.
Perhaps inspired by the monk Wensi of Tianning Temple, the club borrowed the Zen concept of the ancient temple Dajue Temple and boldly changed the well-known "Wensi tofu soup" in Jiangnan.
The three main ingredients cut into thin threads-tofu, fungus, and green vegetables-were renamed "Buddhist Three Thoughts Soup" with the philosophical concept of "Think twice before you act". Using the homophonic of "three threads" to warn the world to be cautious and do things carefully.
Wensi tofu soup
Recipe Recommendations
- ham appropriate amount
- winter bamboo shoots appropriate amount
- Malabar spinach appropriate amount
- broth appropriate amount
- salt appropriate amount
- water starch appropriate amount
Steps for Wensi tofu soup
1
Cut the opening of the egg tofu, gently press it into a colander to squeeze out the shredded tofu, and slide it into clear water (gently stir with chopsticks).
2
Soak winter mushrooms, winter bamboo shoots, ham, and arcana separately and cut into thin threads for later use.
3
Add shredded bamboo shoots in a boiling water pot and blanch for a while. Remove.
4
Place the pan on the heat and add the stock, add the mushrooms, winter bamboo shoots, and shredded ham.
5
Add shredded tofu until the soup is boiled, add a little salt to taste.
6
Pour in water starch in portions and cook.
7
When the soup is clear and thick, sprinkle in shredded arteria.