Cabbage Ham Okara Roll

Cabbage Ham Okara Roll

by Qi's small kitchen

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

The day before yesterday, I grind soy milk and make tofu by myself. The remaining tofu residue is used to steam Hanamaki. My Hanamaki didn't twist well at all. I learned it from someone, but it didn't work out well. Just twist these few, and the rest of the dough is directly steamed in the pot. Hanamaki with tofu residue has a special flavor. "

Ingredients

Cabbage Ham Okara Roll

1. Mix the weighed flour and tofu residue evenly

Cabbage Ham Okara Roll recipe

2. Mix the yeast with warm water, add yeast and water to form dough

Cabbage Ham Okara Roll recipe

3. Put it in a warm place and ferment twice as big

Cabbage Ham Okara Roll recipe

4. Then add an appropriate amount of soda and soda solution to adjust the sour taste, then add an appropriate amount of dry flour and knead it, set aside and re-fat

Cabbage Ham Okara Roll recipe

5. Wash and chop cabbage, use salt to remove the water, squeeze the water and set aside

Cabbage Ham Okara Roll recipe

6. Chopped ham

Cabbage Ham Okara Roll recipe

7. Roll the dough into a dough with a rolling pin

Cabbage Ham Okara Roll recipe

8. Apply a layer of vegetable oil

Cabbage Ham Okara Roll recipe

9. Spread cabbage and chopped ham evenly, sprinkle with a little salt

Cabbage Ham Okara Roll recipe

10. Roll up from one end

Cabbage Ham Okara Roll recipe

11. Roll up bar

Cabbage Ham Okara Roll recipe

12. Cut into small pieces with a knife

Cabbage Ham Okara Roll recipe

13. Use a chopstick to press down in the middle of the noodle roll

Cabbage Ham Okara Roll recipe

14. Knead both ends of the noodle roll in your hand and knead it down to form a flower roll

Cabbage Ham Okara Roll recipe

15. Put cold water into the pot and place the Hanamaki at intervals

Cabbage Ham Okara Roll recipe

16. Turn to medium heat and steam for 15 to 20 minutes

Cabbage Ham Okara Roll recipe

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