Summer Fresh Staple Food-----jade Tofu Rolls

Name: Summer Fresh Staple Food-----jade Tofu Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Spinach leaves; About 300g Flour; Some water; 2 pcs egg; 2s Chives; 80g tofu; Some salt; Some Peanut oil; Some pepper

by Pretty horse po

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

In the summer when the appetite is poor, it is also when the lazy people are tired of the kitchen, and then do some frying and cooking. It is really embarrassing for yourself. If you have something to fill your stomach, stay in the air-conditioned room is the most enjoyable, but you can't always eat the white noodles. Steamed buns, you have to order, even if it’s a small pickle, if you have enough nutrition, rolls and buns will come, most of the operation is not in the kitchen, if you want, you can move to an air-conditioned house if you want to, or even steam. If you don’t use the induction cooker in the kitchen, you don’t mind if you do.

When I see green in summer, my heart will cool down. Before the scorching summer, I have made almost all green things, which are beautifully called jade. "

Ingredients

50g Spinach Leaves
About 300g Flour

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Some Water

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2 pcs Egg

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2s Chives
80g Tofu
Some Salt

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Some Peanut Oil
Some Pepper

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Summer Fresh Staple Food-----jade Tofu Rolls

1. Wash the spinach leaves and start nipping them.

2. Remove the cold water and squeeze the water dry.

3. Add appropriate amount of water to spinach leaves and use a juicer to squeeze the juice. According to your preference, filter it or not. I will save a little bit of juice and don't use it.

4. The spinach juice contains the residue and puts it into the bread bucket. Add appropriate amount of flour and half a teaspoon of salt to start the dough mixing process. For the specific amount of flour, refer to the softness and hardness of the noodles. The roll dough is slightly more beautiful, so when you start mixing the noodles, the noodles are small and close to particles. If it is soft, you can see large flakes.

5. Knead the dough for half an hour.

6. Finely chop chives.

7. Spread the egg skins while preparing the dough, put two eggs in a bowl, add half a teaspoon of salt and beat them into egg liquid.

8. Use a frying pan to cut omelets. You can put more peanut oil, so you don't need to put oil when making papers. The omelet can also be spread more tenderly and taste better because it needs to be steamed.