Crispy Tofu cake(cui pi dou fu bing )

Crispy Tofu cake

Introduction:

Production steps:

Step 1: 1 prepare materials

Step 2: 2 prepare the seasoning

Step 3: 3 start with the dough

Step 4: 4 slowly add cold water and add water

Step 5: 5 knead until the three smooth hands are smooth

Step 6: 6 and 5 minutes

Step 7: 7. Open the lid and knead for 5 minutes. Repeat twice

Step 8: 8 is ready to use

Step 9: when you wake up, dice carrot, tofu, ginger and black fungus into small pieces

Step 10: pour a little oil into 10 pots and add ginger powder

Step 11: add the diced meat and stir fry

Step 12: add a little salt

Step 13: add cooking wine

Step 14: join the veteran

Step 15: add the toudaoxian

Step 16: 16. Pour in diced carrot and black fungus

Step 17: 17 stir fry a few times, turn off the heat and serve

Step 18: add some sesame oil and mix well

Step 19: mix 19 and diced tofu, add a little pepper powder, black pepper powder, onion, ginger, garlic powder

Step 20: mix well and let cool

Step 21: 21 and good dough on the chopping board, sprinkle some dry flour anti stick, divided into four formulations

Step 22: take 22 dough and roll it into a rectangle

Step 23: 23 then put the dough horizontally and load it into the stuffing shop evenly

Step 24: hold the two corners of the dough by hand and pull it to both sides

Step 25: roll it up again and don't let the filling leak out

Step 26: after 26 rolls are finished, both sides should be squeezed tightly. Don't miss the filling. Put one side and roll the next one

Step 27: 27 to prevent the moisture on the surface of the cake from evaporating and drying, cover it with a slightly wet gauze

Step 28: heat up the 28 pot, add oil and rotate the pot to make the whole pot full of oil

Step 29: 29 put in two pieces of cake

Step 30: 30 pour in a bowl of flour and water

Step 31: cover 31 and cook over medium heat

Step 32: open the cover and turn it over

Step 33: 33 pour a little oil around and fry until both sides are golden

Step 34: 34 finished product

Materials required:

Autogenous powder: 200g

Water: 104 G

Marinated tofu: right amount

Auricularia auricula: right amount

Pork: moderate

Carrot: right amount

Ginger powder: appropriate amount

Salad oil: right amount

Cooking wine: 2 teaspoons

Old style: 1 spoonful

Raw soy sauce: 1 teaspoon

Salt: half a teaspoon

Pepper powder: right amount

Black pepper: right amount

Onion, ginger and garlic powder: appropriate amount

Sesame oil: a little each

Note: This is the longest process in my work! The main points are as follows: 1. Mix the dough while adding water, and don't pour it all at once. 2. Wake up for 5 minutes and knead for 5 minutes, so it takes two times. Oh, this is to make the dough obedient and stretch well. 3. After wrapping, cover a piece of dried gauze to prevent the dough from drying. After wrapping, the dough can stretch and stretch When frying, it's better to use a non stick pan. If you don't have it, heat the pan and add more oil. Otherwise, it will stick and the final product will be in a mess.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: spiced

Chinese PinYin : Cui Pi Dou Fu Bing