Just Good for that Bite--hometown Tofu Rolls
by No regrets chasing dreams
Favorite
Difficulty
Normal
Time
15m
Serving
2
Let’s talk about tofu rolls, the simple pasta, don’t worry about whether it looks good when shaped like steamed buns, and you don’t need to pinch your mouth like steamed buns~~~~~~ It’s simple, but it’s just a bite. The plot of this tofu roll has to start in high school. When I was in high school, I had to live on campus. My parents were afraid that they would suffer from living on campus. A relative's house happened to be very close to the school. It took ten minutes to walk and naturally lived at the relative's house. As for relatives, a typical rural woman, with ingenuity, can cook all kinds of delicious and beautiful traditional pasta-dumplings, steamed buns, tofu rolls~~~~~~ especially the dumplings, small and exquisite, curved like crescents, Dumplings with a lid are the same, as if they are carved into a mold~~~~~~ Steamed buns, ski white and snowy, very soft~~~~~~ This dumplings and steamed buns are even eaten at home, but the tofu rolls. This is the first time to eat.
I remember that at the beginning of school it was busy farming, and there was a little cousin in my relatives who also went to school. He worked in the fields every morning and had to come back to cook for us at noon. It was very hard. Relatives do things clean and tidy. They come home from school at noon every day, and the rice is almost cooked. The most they make are tofu rolls. In the countryside, tofu is cheap, so you can take some work from the fields and go home. The noodles are processed from home-grown wheat, and there are plenty of them. In a large basin, scoop a few bowls of flour, add water to form a dough, pat the tofu, chop chopped green onion and ginger, add some oil and mix well, roll the dough into a rectangular shape, cover half with tofu filling, save the other half as a lid, and cover. Pinch and press with your hands, cut into pieces, put water in a large straw pot to heat up, dip the tofu rolls in some water and stick them to the side of the pot, boil, and simmer for a while and you can eat.
Now I often remember that bite, the skin is fragrant, and it is a bit crispy, the filling is very flavorful, and the juice will flow out from the bottom when you bite into it. Every time you eat, you must move your head forward and back your body for fear of juice flow. To the clothes"
I remember that at the beginning of school it was busy farming, and there was a little cousin in my relatives who also went to school. He worked in the fields every morning and had to come back to cook for us at noon. It was very hard. Relatives do things clean and tidy. They come home from school at noon every day, and the rice is almost cooked. The most they make are tofu rolls. In the countryside, tofu is cheap, so you can take some work from the fields and go home. The noodles are processed from home-grown wheat, and there are plenty of them. In a large basin, scoop a few bowls of flour, add water to form a dough, pat the tofu, chop chopped green onion and ginger, add some oil and mix well, roll the dough into a rectangular shape, cover half with tofu filling, save the other half as a lid, and cover. Pinch and press with your hands, cut into pieces, put water in a large straw pot to heat up, dip the tofu rolls in some water and stick them to the side of the pot, boil, and simmer for a while and you can eat.
Now I often remember that bite, the skin is fragrant, and it is a bit crispy, the filling is very flavorful, and the juice will flow out from the bottom when you bite into it. Every time you eat, you must move your head forward and back your body for fear of juice flow. To the clothes"
