Homemade Tofu Rolls
1.
Mix flour, water and a little salt to knead a smooth dough for 15-20 minutes. The good noodles are as shown in the picture.
2.
The filling is prepared in the process of 饧面. Cut the tofu into small cubes, not too small.
3.
Peel the white radish and rub it into filaments.
4.
Boil the rubbed shredded radish with boiling water to remove the raw flavor of the radish.
5.
Chop chopped green onion and set aside.
6.
Soak the vermicelli in hot water to soften.
7.
Finely chop the soaked vermicelli.
8.
Put the small tofu cubes, shredded radish, chopped vermicelli, and chopped green onion in a clean container, add peanut oil, salt and pepper and stir well. The filling is ready.
9.
Roll out the good dough into a thin dough.
10.
Add the blended fillings and spread evenly. Leave some space at the edge of the dough to breed and prevent leakage.
11.
Roll the dough into a flat roll.
12.
Use a rolling pin to press the tofu rolls into even portions, the size according to your preference.
13.
Use a rolling pin to press both ends of the tofu roll to prevent leakage. .
14.
Use a knife to evenly divide the tofu roll into several smaller portions, and divide the size according to your preference.
15.
Place the divided tofu rolls into a steamer and cook for 10 minutes on high heat in the steamer.
16.
After 10 minutes, the tofu rolls are ready to be cooked. Since the dough I rolled is relatively thin, you can see that the tofu cubes are bulging.
17.
Served with garlic or Lao Gan Ma tofu rolls, the taste is simply amazing!
Tips:
Tofu is not salty, so you must pay attention to the amount of salt when preparing the filling. If the filling is weak, the tofu rolls are not afraid that they will become tasteless, and they will not taste good.
