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The practice of brewing oil tofu;
1, washed glutinous rice twice and soaked in warm water for 2 hours. Cut green garlic into fine powder.

2. Beat the soaked glutinous rice into granular glutinous rice paste with a cooking machine. Don't be too shabby. It's good to have particles. If there is no cooking machine, you can chop it with a knife.

3. Add appropriate amount of salt, monosodium glutamate and soy sauce to glutinous rice paste, minced onion and garlic, and minced pork, and stir evenly to form stuffing.

4. Tear a mouth with oily tofu, don't completely tear off the flap.

5. Put your index finger into the oily tofu and turn it around along the inside of the oily tofu with your index finger, but the pulp is close to the bean skin. So as to make more space and facilitate the loading of more fillings.

6. Pour the stuffing into the oily tofu with your index finger.

7. After filling in, press the undivided bean skin flap with your thumb.

8. Steam in a pressure cooker, and then steam for 5 minutes. If there is no pressure cooker, the ordinary steamer can be aerated and steamed for 30 minutes.