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How to make tofu steamed buns

1. Put the prepared flour into a basin, take a small bowl and put 5 grams of dry yeast powder, then stir the yeast powder evenly with about half a bowl of water of about 30 degrees, pour in the yeast powder water bit by bit, while stirring, until the flour is stirred into a large flocculent shape.

2. The methods of tofu stuffing are as follows: tools / materials: tofu, bean paste, oyster sauce, scallions, salt, oil, pepper oil. Dice tofu, not even in size, just cut into small pieces. Add water to the pot, put a little salt, stir well, add bean curd and blanch water to control dry water and set aside.

3. Ingredients: 100g tender tofu, right amount of chili noodles, right amount of light soy sauce (delicious), right amount of oyster sauce, right amount of black pepper (can be put or not), right amount of salt, a little sugar, two handfuls of spring onions, right amount of lard.

What is the common practice of tofu steamed buns?

1. Prepare flour with warm water, boiled yeast and sugar. Mix the noodles and form a dough. Ferment in a warm place, send it to 2 times the size, roll the steamed stuffed bun crust, steamed buns. The wrapped steamed buns are fermented in a warm place for about 10 minutes. Steam in a hot pot for 15 minutes and then simmer for a few minutes.

2. Peel the spring onions and ginger and wash them, cut them into pieces and set aside. Wash the tofu, boil it thoroughly in a boiling water pan, remove and drain, cut into 1cm cube-sized cubes and set aside. Wash cucumber and garlic seedlings, drain, and cut into small pieces.

3, tofu steamed stuffed bun step 1 tofu cut into small pieces the size of small fingernails 2 skinned fat is also cut into small pieces the same size as tofu grains. Of course, people who like to eat meat skin can also buy some meat skin separately and cut it into small pieces of the same size.

The method of stuffing bean curd buns

Using tofu to make steamed buns, the stuffing is really too delicious, thin-skinned and big stuffing, more delicious than meat buns, unexpectedly delicious.

Ingredients: 100g tender tofu, right amount of chili noodles, right amount of light soy sauce (delicious), right amount of oyster sauce, right amount of black pepper (can be put or not), right amount of salt, a little sugar, two handfuls of spring onions, right amount of lard.

Thin skin stuffing, Xuan soft delicious, the practice is simple we must try.

Ingredients: 800g flour, 5 grams of yeast, appropriate amount of salt, 1 piece of tofu, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 scoop of spring onions, 2 tablespoons of chili noodles, 3 tablespoons of oil, 1 tablespoon sugar, Pixian Douban sauce half tablespoon tofu cut into pieces, boil in boiling water, remove fishy gas, remove dry water, chop.

The methods of tofu stuffing are as follows: tools / materials: tofu, bean paste, oyster sauce, green onions, salt, oil, pepper oil. Dice tofu, not even in size, just cut into small pieces. Add water to the pot, put a little salt, stir well, add bean curd and blanch water to control dry water and set aside.

The vegetable tofu bag is soft and does not collapse. Do you know how to make it?

1. Put the right amount of stuffing in the center of the dough, then knead the edge of the dough to the middle, and squeeze the seal. After all the steamed buns are wrapped, put them in a steamer, cover the pot, and wake up again for 15-20 minutes. Steaming: after the water is boiled in the fire, put the awakened steamed buns into the steamer.

2. Prepare ingredients. Warm pot, warm oil, medium heat, put a little salt in the oil. (fry tofu in a non-stick pan) add tofu. Pan-fry tofu until golden on both sides. Put the tofu on two sides and stir-fry the shredded meat in the middle of the tofu. Scoop up a spoonful of soy sauce. Stir-fry the soybean paste with the meat. Stir-fry with tofu until the meat color is deep red.

3. Put 300 grams of medium gluten powder, 5 grams of baking powder and 3 grams of white granulated sugar in the bowl, stir in 45 degrees boiling water in batches and knead into smooth batter, wrap the fresh bag, make the flour ferment to twice the size of the washed vegetables and put them in a bowl, add 2 tablespoons of edible salt and mix well to marinate the vegetable water.

4. Preparation materials: first, you need to prepare the following materials: flour, yeast, warm water, salt, sugar, vegetables (such as cabbage, carrots, shiitake mushrooms, tofu, etc.), minced ginger, chopped onions, sesame sauce, soy sauce, five spices powder, pepper, salt and other seasonings.

5. When we control the oil of tofu, we can deal with cabbage. When we use cabbage to make steamed buns stuffing, we suggest that we take cabbage leaves directly instead of cabbage help, which can be kept to make vinegar and cabbage is also very delicious.

Do you want to learn to make spicy tofu bags at home during the summer vacation?

1. Spicy tofu bag prepares ingredients: hair dough, tofu, spring onions, mustard, chili noodles, millet pepper, pepper oil. Pour the yeast into the flour with warm hydration and stir, then add warm water to one side and stir to form a soft and hard medium dough. Cover and let the warm place wake up and ferment until it is honeycomb (twice the size).

Raw materials: flour, water, oil, yeast, tofu, noodles, chopped onions, ginger, chili noodles, pepper noodles, salt, monosodium glutamate, fragrant leaves, star anise, cinnamon, grass fruit. Steps: cut tofu into thick slices and steam for 10 minutes at 100 degrees in the Meiyu steam oven to remove fishy beans and increase toughness. Cut it into small pieces and put it in a basin.

3. Baking noodles and making steamed buns are the same steps as steamed buns. Dice chopped onion and ginger bean curd, put in the favorite hot sauce, put the minced meat, hot sauce, tofu, salt, five-spice powder, soy sauce, cold sauce, deep-fry chili and pour on the stuffing.

4. The temperature of hair noodles should not be too high, so as not to affect the activity of yeast. When making the package, it is necessary to ensure that the seal is tight and prevent the filling from overflowing in the steaming process. The steaming time should be adjusted according to the size of the tofu bag and the material of the steamer. Through the above steps, you can make delicious spicy tofu bags.

Tips for making tofu steamed buns

Put the prepared flour into a basin, take a small bowl and put 5 grams of dry yeast powder, then stir the yeast evenly with about half a bowl of water of about 30 degrees, pour in the yeast water bit by bit, while stirring, until the flour is stirred into a large floc.

Dice tofu, not even in size, just cut into small pieces. Add water to the pot, put a little salt, stir well, add bean curd and blanch water to control dry water and set aside. Chopped green onions, chopped bean paste and set aside.

The materials that need to be prepared in advance include: 4 green peppers, 1 carrot, 50g tofu, right amount of oil, right amount of salt, right amount of light soy sauce, right amount of white sugar, right amount of Pixian bean paste, right amount of chicken essence, right amount of steamed buns. Diced green pepper, carrots and tofu. Saute garlic and ginger in hot pot and cool oil.

First of all, mix 350 g flour, 3G yeast and 190 g water into a dough and set aside to ferment until it is honeycomb, about 1-2 hours.

The main ingredients of tofu steamed buns: 700 grams of flour, 3 grams of yeast powder, a little tofu. Excipients: a little chopped onions, a little salt, a little peanut oil, a little chili powder, a little soy sauce, a little oyster sauce. Add yeast and water to form a soft and hard dough, cover it and let it sit for a while and then ferment into a honeycomb.

Tofu steamed stuffed bun step 1 tofu cut into small pieces the size of small fingernails 2 skinned fat is also cut into small pieces the same size as tofu grains. Of course, people who like to eat meat skin can also buy some meat skin separately and cut it into small pieces of the same size.