1. Peel and wash onion and ginger, and cut into powder for later use; Wash the tofu, put it in the boiling water pot, take it out and drain it, and cut it into small squares of about 1 cm for later use.

2. Wash cucumber and garlic seedlings, drain water and cut into pieces; Soak seaweed dry, remove and cut into pieces for later use.

3. Put the bean curd into a pot, add diced cucumber, diced garlic, dried seaweed, chopped green onion, Jiang Mo, peanut oil, yellow sauce, sesame oil, monosodium glutamate, salt and pepper, and stir well to get the filling.

4. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of edible alkali, knead well, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead them into 18-20 pleats, which is the green steamed stuffed bun.

5. Put the raw steamed buns in the drawer and steam them with boiling water, then you can eat them.

Formula stage chart

Tofu: Tofu should not be cooked with spinach and leeks, which will produce calcium oxalate which is easy to form stones; Tofu should not be eaten with honey, water bamboo, bamboo shoots and pig liver.

Shrimp: 1. Eating shrimp is forbidden to take a large amount of vitamin C at the same time, otherwise trivalent arsenic can be generated, which can cause death;

2. It is not suitable to eat with pork, which will damage sperm;

3. Avoid eating with dog meat, chicken, caviar, venison and pumpkin;

4. avoid sugar; Fruit juice is similar to shrimp. Eating it together will cause diarrhea.

Cucumber: Cucumber should not be eaten with foods rich in vitamin C such as celery and spinach.

Cucumber should not be eaten with peanuts, otherwise it will easily lead to diarrhea.

Baoji bean curd steamed stuffed bun is a vegetarian steamed stuffed bun. It has a history of more than 300 years. According to legend, in the 42nd year of Kangxi (1703), when he traveled westward, he passed through Baoji, Shaanxi. An old man who retired from his hometown once entertained Kangxi with tofu buns. Emperor Kangxi felt extremely delicious after eating it, and his heart was delighted. He specially presented Duan Jiapu, who made steamed buns, with a triceratops flag. Since then, Baoji Duanjia tofu buns have become famous. From then on, tofu buns became famous and spread for more than 200 years. It is not only loved by locals, but also praised by foreign customers after eating it. Qiang Kedu, the successor of Duanjia Steamed Bread, was in charge of this technology, and tofu Steamed Bread was once again rated as high-quality food. 1in may, 984, famous chefs in Shaanxi province also gave Baoji tofu buns a good reputation when evaluating famous snacks and dishes.

Baoji tofu steamed bun

manufacturing process

Main raw materials for production:

Refined flour, steamed tofu, leek, etc. Features: shaped like a palace lantern, folded like a flower, covered with cotton.

Baoji Tofu Steamed Bread originated in Qing Dynasty and was once rated as a high-quality food and famous snack in Shaanxi. Its main raw materials are refined flour, steamed tofu, leeks and so on. Features: shaped like a palace lantern, folded like a flower, wrapped in cotton tendons, tender and delicious stuffing. When eating, if you prepare fruit juice (vinegar, oil pepper, soy sauce, etc. ) Pour it into the steamed stuffed bun, and it will taste more beautiful.

The preparation method is as follows:

Rub the yeast noodles into long strips, and each strip is 25 grams to make a preparation. Wash the tofu, steam it for 40 minutes, let it cool, cut it into buckwheat cubes and put it in the pot. Cut the onion into small diced flowers, cut the ginger into powder, put it all into the tofu, add the five-spice powder, salt and vegetable oil and mix well to make the stuffing. Press the dough into a circle, each with 80g stuffing, and knead it into a lantern shape, with 16 to 18 pleats. Then steam 10 minutes or so. When eating, pinch the bottom of the bag with your hands, and the mouth of the bag will naturally open. Pour some Chili oil into it, which will be more delicious.

A Famous Food in Southern Shaanxi —— Vegetable Tofu

Ingredients and Accessories} Soybean 500g Chili powder 20g slurry 500g vegetable oil150g soybean powder 50g soy sauce 250g gypsum15g salt 25g prickly heat powder 400g chopped green onion 50g minced meat 250g kohlrabi 50g fermented soybean 30g rice120g Chili powder/Kloc-0.

[Cooking method]

1. Wash soybeans and rice, soak them in clear water respectively, mix and grind them into slurry after swelling, and put them in a pot for later use.

2. Put the plaster on the fire. Take it out as soon as possible when it is not bright, screen out the fine powder with a silk screen, and add a small amount of water to mix with the bean powder.

3. Pour the pulp into the pot, bring it to a boil, skim off the floating foam, and keep stirring with a spoon to avoid spoiling the pot, and cook the pulp until it tastes like raw beans. Add chopped Chinese cabbage, cook once or twice, add salt, add gypsum powder liquid, stir well, and then leave the fire, which is "vegetable tofu".

4. Put the pot on a strong fire, heat it, inject vegetable oil, stir-fry minced meat, remove the oil and spit with water, and add seasonings such as Datoulai (chopped), lobster sauce, chopped green onion, pepper noodles, soy sauce and vinegar. Cook the wine and add a little monosodium glutamate.

5. Put the bean curd in a big bowl, put the fried stuffing in another bowl, put the chopped prickly heat in a flat plate and serve together. Guests can share it by themselves (put the vegetable tofu in a small bowl, add 1 ~ 2 spoons of stuffing, sprinkle with chopped prickly heat and eat it with a spoon).

[Process key]

1. When cooking soybean milk, it is advisable to keep stirring with a spoon. Because bean dregs are not filtered out, it is often easy to sink to the bottom of the pot, and a slight negligence will give up all previous efforts.

If you like spicy food, you can put red pepper on the table. [Flavor Features] This is a home-cooked dish of Baidicheng in eastern Sichuan. Every household can do it, and adults and children like it. Tofu does not filter residue, and protein is rich; Chinese cabbage is green and rich in vitamins. It looks coarse and fine, but it's delicious. It may be Xialiba's, but I don't see the menu. If you don't use gypsum tofu liquid to make the soup white and the vegetable paste doesn't agglomerate, it's called "muddy vegetable tofu", or use kimchi water to make the soup clear and thin, and the vegetable paste forms small pieces, which is called "green vegetable tofu". Its quality and taste are different. This is a family heirloom of the Ran family. When literati and poets came to order food, they all clapped their hands and said "no".

I found these online, I hope I can help you! ! !