Bean curd rolls with Scallion(xiao cong dou fu juan )

Bean curd rolls with Scallion

Introduction:

"When I was a child, my mother always made tofu rolls because I love to eat them. Now I have to make them myself if I want to eat them. I miss the taste of my childhood."

Production steps:

Step 1: add appropriate amount of corn flour into flour, add cold water and dough, and put aside to wake up for a while

Step 2: prepare the filling when you wake up the dough. Cut the tofu into cloves, cut the onion into pieces and mix them together

Step 3: add oil salt, black pepper, soy sauce and rice wine seasoning

Step 4: dry the dough into a round cake, a little thinner

Step 5: spread the bean curd and shallot stuffing evenly on the dough

Step 6: roll up the dough carefully

Step 7: cut into pieces

Step 8: put it into the pot and steam it for 30 minutes

Step 9: Although the pot is not very good-looking, but there are corn flour, coarse grains and shallots, tofu is steamed, so it is nutritious and easy to absorb

Materials required:

Flour: 400g

Corn flour: 100g

Tofu: 150g

Shallot: 30g

Salt: right amount

Oil: right amount

Black pepper: right amount

Rice wine: moderate

Old style: moderate

Note: when steaming, you should pay attention to prevent the dough roll from sticking to the grate, so before steaming, put some edible oil on the grate and then put in the tofu roll, so that it will come down after steaming

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Xiao Cong Dou Fu Juan