This tofu wrap is so tender and refreshing and not greasy that the guys said they’d let me write a recipe for it, okay! When it’s done, I won’t eat it. I won’t eat it -I don’t eat…
It is said to be the famous snack of Jiangsu and Zhejiang, Yiwu people like dumplings, ravioli, wheat dumplings in which put tofu, but also quite delicious, I love soy products, la la la la ….
Bean Sprouts, Soymilk, Tofu, Tofu Skin, Thousand Zhang ……
|260 g (reserve 10-20 g of water)|
Instant dry yeast (Anchovy)
marinated bean curd
|1 piece (approx. 720 g)|
|1 small spoon|
light soy sauce
How to make tofu bun (halal version)
Weigh out the flour and reserve.
Pour yeast into warm water and let stand to dissolve completely
Slowly pour the yeast water into the flour, stir with chopsticks, snowflake, (be careful to reserve water) and form a dough, cover with plastic wrap.
Small shallots finely chopped
Tofu cut into small dice, careful not to break it too much, or just crush it with your hands if you don’t mind selling it, haha-!
Heat a pan to cool the oil, add the chopped onion, stir-fry for a while, and get the aroma out
Pour in the diced tofu and gently toss
Add salt, wine and soy sauce, mix well, turn off the heat.
Serve and let cool.
At this time the dough is almost done, not sure if it’s ready or not, dip your fingers in dry flour, poke a hole, the hole slowly slowly retracted.
Remove and knead well.
Roll the kneaded dough into long strips
Cut into evenly sized doses
Flatten and roll out into a round dough
Scoop a spoonful of tofu filling.
The process of making a round bun, I didn’t take a picture, I’m really ugly, the bun video is a lot to search for yourself ha-.
Wrap it all up, cover and let it rest for 15-20 minutes.
Steam for 20 minutes, turn off the heat and smother for another 5 minutes, open the lid, take out and let cool, immediately put in a Ziploc bag and refrigerate, the skin is easy to dry in this season.
Plate up and eat ✌️-
One bite, tender, not at all greasy, a few in one sitting, a diet —
Leftover dough, made steamed buns, steamed buns I usually steam for 25 minutes, turn off the heat and smother for 5 minutes, out of the pan.
2.Tofu can be selected from tender tofu, old tofu, inner fat tofu, any tofu you like!
3. like to eat spicy, when the package put some fried chili, or fried PI county bean paste, too much trouble is not fried is okay, that is, no So fragrant.
4. operation, it is best to use a damp cloth to cover down, to prevent the evaporation of water, the surface is too dry, the skin is dry and hard.
5. Summer buns, a little more than 10 minutes to put the buns almost hair up! In winter, it takes a little longer, about 20 minutes or so, and it’s best to put warm water in the pan.
6. cold water or boiling water pot depending on personal habits, time also depends on the size of the bun, I generally do medium, not very large, do large Add an appropriate 3-5 minutes.
7. after the bun steamed, must be smothered and then open the lid, at least three minutes to smother, or else the principle of thermal expansion and contraction, immediately collapse a pot
8. yeast, can reduce 1 gram in summer