Soy Bean Curd Buns
1.
Make noodles first. Melt the yeast and baking soda with warm water, knead the dough and make the filling
2.
One piece of brine soybean rot, boil it for a few minutes, remove the empty water and cut into pieces, and cut into small pieces about half a centimeter square
3.
1 tablespoon of oyster sauce, 2 tablespoons of sweet noodle sauce, 1 tablespoon of light soy sauce and mix for later use. If you don’t like sweet noodle sauce, you can use bean paste or other sauces. Choose this as you like.
4.
Heat oil in the pot, add the tofu cubes and fry, keep the water on the surface of the tofu dry, and fry the tofu into a slightly charred state.
5.
The moisture in the tofu is gone, pour in the adjusted sauce, fry the moisture, and fry until it is oily
6.
After the vermicelli is cooked, cool and chop, not too crushed
7.
Stir the chopped vermicelli into the tofu
8.
Finally, put the tofu vermicelli into the chopped green onions, mix well, smell the filling
9.
There is no need to wait for the dough to be made. It is directly divided into small noodles and stuffed to make buns. The size of the buns can be customized. This kind of plain stuffed buns are bigger and enjoyable. At the same time, don’t make the dough thick. Now the dough has no hair, you can roll it out a bit thinner.
10.
Finally, put it into the steamer, leaving a space between adjacent ones. You can heat the water in the steamer to warm, cover the steamer, and make hair for about half an hour, because there is warm water for hair, it will be fast, half an hour It's almost twice as big, and then heat it up again. After boiling, steam for about 12 minutes. When the time is up, turn off the heat. Let it simmer for 5 minutes before boiling. Each is swollen and delicious.
Tips:
When making the dough, remember to use warm water to melt the baking soda and yeast first, and then stir the flour. Knead the dough roughly rough first, process the tofu, and then go back and knead again, so that the dough is kneaded for a while, and the dough can be kneaded very smoothly three times. It saves much effort than rubbing smoothly all at once.
When frying the tofu, put more oil in the pot at one time. You don’t need to put it in the later stage and filling. When frying, all the moisture on the surface of the tofu must be fried. The final state is the appearance of oily sizzling, put it in After mixing the sauce, you can stir fry until it feels like this. It is better to use a non-stick pan here.
Because the sauce and oyster sauce are salty, you don't need to add salt when mixing them.
