The story of Shih Tzu is passed down in the Spring and Autumn Period and the Warring States Period. The beauty of the country is Xishui. It is good at cooking. The tofu is smooth and tender. The taste is excellent. Everyone has followed suit. The dish is called “Xishi Shi Tofu”. Later, Shih Tzu In order to commemorate her, the folks used this dish as the first dish on the banquet. It has been followed. The ingredients used to make the Shih Tzu tofu are not only the quality of the tofu, but also the freshness of the side dish. Usually Use the fresh bamboo shoots of the season with the chickens and chickens that are taken out from the fresh slaughter.
Shih Tzu tofu is a kind of soup. It is served with smooth tofu, fresh winter bamboo shoots, fresh fungus, shiitake mushrooms and enoki mushroom.
In order to better restore Zhuji cuisine. Fresh lean meat plus chicken Zhen. The processed chicken intestines are essential. This is also the best combination of the meat I have tasted in Zhuji.
Use a knife to draw two knives on the front and back sides of the bamboo shoots. The bamboo shoots are shallow and deep, so it is easy to peel off the bamboo shoots.
This is the winter bamboo shoots after peeling. The winter bamboo shoots are also more crisp and tender. So be careful when peeling.
Peel off the coat. Then use a knife to cut off the old part of the root of the shoot. This is a good winter bamboo shoot.
After the bamboo shoots are cleaned, they are sliced and then cut into bamboo shoots. Cutting into bamboo shoots can also make the soup a better entrance. The reason why I don't cut the diced is to make the pictures taken a little layered.
Also use the ingredients of the alfalfa as much as possible. When cooking, the ingredients can be better blended.
Heat the oil in the pot. Heat the chicken and lean meat. Stir the chicken in the wok until it is broken. Add a spoonful of cooking wine to the meat and stir fry.
At this time, first add fresh mushrooms and fresh fungus to stir fry. Stir over the fire until the fresh mushrooms turn color. All ingredients should be cut into diced.
Add fresh winter bamboo shoots. Continue to stir fry. Stir fry for about 2 minutes until the bamboo shoots shrink slightly.
Tofu is tender and smooth. So in the end, I joined the pot and stir fry. Together with the mushroom, I also remember that the mushroom is also diced. It is not easy for the children to stuff their teeth. This time, the stir fry will be gentle. The tofu is completely fried. A grain of tofu tastes Q full of flavor.
Add broth. Cooking with broth will make the soup more fragrant. Instead of broth, use water instead. Or water and a bag of soup can be.
After the soup is opened, use a spoon to remove some of the floating foam on the surface. Make the soup clearer.
After removing the floating foam, take a small bowl and add three tablespoons of raw powder and half of the bowl of water. Stir well and pour into the pot.
When the soup is boiled again, add the chopped green onion and the appropriate amount of fine salt. The amount of salt can be adjusted according to your taste.
In the winter, a bowl of hot Shih Tzu tofu can be said to be a perfect choice for warm stomach and fullness.
Fresh tofu is served with fresh. This is the head of Zhuji's banquet - Xi Shi tofu.