Just like that one - Home tofu rolls(jiu hao na yi kou jia xiang de dou fu juan )

Just like that one - Home tofu rolls

Introduction:

"Let's talk about bean curd roll. It's a simple pasta. You don't have to worry about whether it looks good like steamed bread. You don't have to pinch the flower mouth like steamed buns. It's simple, but I'm good at it. I have to start with the plot of tofu in high school. When I was in high school, I had to live in school, but my parents were afraid that I would suffer from living in school. There happened to be a relative whose home was very close to the school. It took me more than ten minutes to walk there, so I naturally lived in a relative's home. Relatives, a typical rural woman, clever, can make all kinds of delicious and good-looking traditional pasta - dumplings, steamed bread, bean curd rolls ~ ~ ~ ~ ~ ~ especially the dumplings, small and exquisite, curved like a crescent moon, a cover dumplings, like a mold ~ ~ ~ ~ ~ steamed bread, smooth snow-white, soft very ~ ~ ~ ~ ~ ~ this dumpling steamed bread even at home, just that It's the first time to eat tofu rolls. I remember when the school started, it was busy with farming, and my cousin also went to school. He worked in the field every morning and came back to cook for us at noon. It was very hard. Relatives do things cleanly. They come home from school at noon every day, and their meals are almost cooked. The most they do is tofu rolls. In the countryside, tofu is cheap. I'll take some along the way when I finish my work in the field. The noodles are all processed by my own wheat. There are many. In a large basin, scoop up a few bowls of flour, add water and form a ball, beat tofu to pieces, cut green onion and ginger, put some oil and mix well, roll the flour into a rectangle, spread half of tofu stuffing, leave the other half as the cover, cover it, pinch it with hands, press it, cut it, put water in the big grass pot to heat it, dip the tofu roll in some water and stick it on the edge of the pot, boil it, and then simmer for a while. Now I often remember that mouthful. The skin is fragrant, and it's still a little crispy. The stuffing is very tasty. Every time I take a bite, the juice will flow out from the bottom. Every time I eat, I have to push my head forward and my body back, for fear that the juice will flow to my clothes. "

Production steps:

Step 1: add water to the flour and stir to form a flour spike;

Step 2: mix to form a dough and let it stand for 15 minutes;

Step 3: Smash bean curd, chop onion, ginger and coriander, put them in a bowl, add eggs, mix well; add five spice powder, seasoning with oil and salt; dress up as stuffing;

Step 4: flatten the dough;

Step 5: roll into a rectangular thin skin;

Step 6: half of the dough is filled with tofu;

Step 7: cover the other half on the tofu stuffing as a lid;

Step 8: press all sides tightly with the lower end of the palm, and then press the whole face embryo into a small rectangle;

Step 9: cut along the pressed area

Step 10: apply oil on the electric cake pan and put in the bean curd roll;

Step 11: fry until golden on both sides

Step 12: fry until golden on both sides.

Step 13: out of the pot!

Step 14: take another look!

Materials required:

Flour: 250g

Tofu: 300g

Egg: 1

Scallion: right amount

Ginger: 3

Coriander: moderate

Five spice powder: appropriate amount

Oil salt: right amount

Note: Tips: 1. If you don't like tofu flavor, you can pass water first to remove tofu flavor; 2. Tofu flavor is relatively light, so seasoning should be more; 3. If you like greasy, you can put more oil, so that the surface is a little crispy; 4. If you don't like oil, you can put tofu roll first, heat it slightly, and then put less oil, so as to absorb oil Less; 5, do not like to eat too crisp, can wait for the surface a little hard, and then add some water, equivalent to water fried;

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiu Hao Na Yi Kou Jia Xiang De Dou Fu Juan