Wensi Tofu
Overview
Wensi Tofu is more troublesome to make, but the taste is timeless, and each piece of tofu is full of love. It is suitable for making for those closest to you. It can definitely increase your happiness index. My swordsmanship is average, so it is naturally much thicker than the masters from China on the Tip of the Tongue, but it tastes pretty good. Rich chicken soup with the umami flavor of winter bamboo shoots and shiitake mushrooms. A little bit of white pepper opens up the taste buds, and the thin shreds of tofu melt in your mouth and have a slight texture. Having a bowl in winter really makes me feel a lot happier.
Tags
Ingredients
Steps
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Slice the tofu first, then shred it. It doesn't matter if it's thick or thin, the key is to be patient. Keep the tofu stuck on the knife away after each cut. The knife needs to be dipped in water, otherwise it will be less likely to stick to the tofu.
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The cut tofu should be placed in clean water at all times. It will break easily if placed together after cutting.
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Blanch the tofu, take it out and continue to put it in the water. Blanch the water to make the soup clearer. Compared with the picture above, it is much clearer.
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Shred the shiitake mushrooms and winter bamboo shoots, add them to the broth and simmer for a while with the konjac shreds. Be sure to cook them first and then add the tofu, because the tofu is very tender and will form honeycombs and break into pieces if cooked for a long time. Use a spoon to stir gently when cooking, otherwise the tofu will easily clump.
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Slightly add a little gravy, sprinkle some pepper, and the green garlic sprouts are ready.
