Waterless Bean Curd Roll (including quick noodle making in winter)
Introduction:
"Recently, my family LG has been making outstanding contributions to the Ministry of railways, the Ministry of aviation and the Ministry of communications. Back and forth between home and the major cities, tossing stomach are uncomfortable, really hard. Therefore, as long as I am at home, I will try my best to cook some delicious meals to help him to take care of his appetite. When the stomach is uncomfortable, the staple food should be mainly pasta, especially the pasta, which is most helpful for digestion. Rice contains more acid, so eat less rice. Today's rolls do not add water, but completely use fresh tofu and bean curd residue instead of water to knead noodles, so the finished product is more soft. In addition, we added some chopped chives and chewed them. Have you ever eaten the beancurd rolls mixed with shallots? "
Production steps:
Materials required:
Flour: 500g
Yeast: 5g
Fresh tofu: 280g
Bean curd residue: appropriate amount
Vegetable oil: right amount
Chives: right amount
Salt: right amount
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: onion
Chinese PinYin : Wu Shui De Dou Fu Hua Juan Han Dong Ji Kuai Su Fa Mian Fa
Waterless Bean Curd Roll (including quick noodle making in winter)
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