dough
300 grams flour
3 grams of yeast powder
Warm water 150g
Tofu stuffing
Tofu 1 block
Onion 1
Chili powder 1 spoon
Chili noodles 1 spoon
Zhacai banbao
The best tofu steamed stuffed bun, without meat, is more addictive. Boil the yeast powder with warm water, pour it into the flour, stir it into a flocculent shape and knead it into a smooth dough.
Cover it, put it aside and let it ferment.
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1 tofu, 1 shallots, half a bag of pickled mustard tuber.
1 spoonful of Chili noodles, half a spoonful of Chili powder, 1 small handful of Chili.
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Wash tofu and cut into small pieces; Chop shallots and mustard tuber.
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Boil the water in the pot and add the diced tofu in the water for about 2 minutes.
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Take out the cooked tofu and put it in a small pot.
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Add chopped green onion, 1 spoonful of Chili noodles and half a spoonful of Chili powder.
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Heat oil in a small pot, add pepper and stir-fry over medium heat.
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Take out the pepper until it turns black, leaving oil.
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While the oil is hot, pour it on Chili oil and Chili noodles.
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Pour the oil
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Stir well with tofu.
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Add diced mustard tuber, 1 tablespoon oyster sauce, 1 tablespoon soy sauce and half a spoonful of salt, and stir well.
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Stir well together.
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Now, whether it is twice as big or not, as long as we pull up the noodles and have this honeycomb shape, it proves that it is fermenting and goes directly to the next step, rolling noodles and making buns!
It's easier to wrap the buns and send them directly to the pot!
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Take out the dough, put it on the panel, knead it into dough, knead it into strips, and cut it into small doses of similar size.
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Take a small dose and knead it again (this will make the surface of steamed stuffed bun smoother).
Handmade rice noodle
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Add tofu stuffing and make buns.
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Put enough warm water in the steamer in advance, put the wrapped steamed bread on it, and let it stand for fermentation until the steamed bread is twice as big and light enough to be picked up, and then it can be steamed on fire.
Open medium heat, steam for about 15 minutes, stew for 3 minutes, and open the lid.
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Tofu buns are finished!
The steamed stuffed bun skin is soft and the tofu is rich. It melts in your mouth in one bite, mixed with sour and crisp mustard tuber, and the overall slightly spicy taste is really better!
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In this dog days, I feel my appetite open in an instant ~
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Be sure to try.
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It's delicious ~
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Even the skin is fragrant, and my son loves it.
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skill
1, tofu with tender tofu, old tofu is also ok.
2. Tofu cubes are not recommended to be too small when cooked for the first time, otherwise they will be easily washed away by boiling water when cooked. After mixing the stuffing in the back, it will be smaller to use chopsticks according to your own preferences. Tofu will have more noodles and be easier to taste. It can also keep tofu lumpy and taste better.
3, mustard tuber can be as you like, I use radish heart mustard tuber.
4. When frying peppers, don't be too big, so as not to fry peppers at once, and the fragrance is insufficient ~