making materials of steamed tofu roll:
main ingredients: 5g of cuttlefish glue (cuttlefish paste), 75g of tofu paste, 1g of pig fat powder, 5g of Jinhua ham powder, 5g of dried seaweed powder, 5g of Jiang Mo, 5g of celery stalk powder, 3 fresh duck eggs, 3 eggs, 25g of salt and pepper.
Features of steamed bean curd roll:
It is fragrant, fresh, salty and mellow.
according to the method of making steamed crab rolls, after the tofu skin is steamed, take it out and cut off the corners at both ends of each dish roll with a knife, and let it cool for later use.
(It can be changed into 4cm sections, coded into containers and stored in a freezer for later use)
Tips for making steamed tofu rolls:
Slice the steamed tofu rolls into pieces with a thickness of .6cm obliquely, dip them in "crisp pulp" and fry them thoroughly to make "crispy tofu rolls".
steamed bean curd rolls can also be made by directly using bean curd paste, adding fresh mushroom powder, cooked Jinhua ham powder, celery stalk powder, coriander stalk powder, fried garlic powder (see garlic flavor), salted duck yolk granules, salt, monosodium glutamate and salted shrimp sauce into bean curd, and processing with bean curd skin.
crush old tofu to make tofu paste; Cut each tofu skin into 4 small pieces.
2. Wash the soaked Nostoc flagelliforme, Lentinus edodes and leek respectively and cut into powder.
3. Wash the dried shrimps and drain the water; All the seasonings (2g of salt, 5g of white wine, 5g of sesame oil, 3g of pepper powder and 2g of starch) are mixed and blended into batter for later use.
4. Mix the bean curd paste, Nostoc flagelliforme powder, Lentinus edodes powder, leek powder and dried shrimps with 1 bowl of water, and stir evenly to make
bean curd paste.
5. Divide the stuffing into 12 portions, roll them into bean curd rolls with bean curd skin respectively, and stick the opening with batter.
6. fry in hot oil until golden brown, and then take out and eat.
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2. Lay a piece of mutton for meat rinse flat on the chopping board, and put the tofu piece on one end of the meat piece.
Then, roll up the tofu with the meat piece and roll it into a tofu roll. Because the length of tofu slices is the same as the width of meat slices, they can be rolled up neatly. In the same way, make all
tofu rolls one by one.
3. Put all the rolled tofu rolls on a shallow plate, pour the juice mixed with soy sauce
, cooking wine, a little starch and a little sugar on it, and marinate for 1-15 minutes. You don't need to adjust the juice too much.
You can turn it over when pickling, so that both sides of the tofu roll can be stained with juice.
4. Heat a little oil in the frying pan, put the marinated tofu roll in, fry it slowly on low heat until both sides of the tofu roll turn beautiful golden yellow, and then serve it out.
If someone doesn't like mutton, and thinks it smells too strong, they can also replace the sliced meat with beef or pork.
I have tried them all, and they also match the taste of tofu. If there are guests at home, this delicious
sliced pork and tofu roll is a good choice.
-----------. Cut each tofu skin into 4 small pieces.
2. Wash the soaked Nostoc flagelliforme, Lentinus edodes and leek respectively and cut into powder.
3. Wash the dried shrimps and drain the water; All the seasonings (2g of salt, 5g of white wine, 5g of sesame oil, 3g of pepper powder and 2g of starch) are mixed and blended into batter for later use.
4. Mix the bean curd paste, Nostoc flagelliforme powder, Lentinus edodes powder, leek powder and dried shrimps with 1 bowl of water, and stir evenly to make
bean curd paste.
5. Divide the stuffing into 12 portions, roll them into bean curd rolls with bean curd skin respectively, and stick the opening with batter.
6. fry in hot oil until golden brown, and then take out and eat.
-----------. Seasoning: vegetable oil, salt, stuffing, seasoning sauce
oil (soy sauce or soy sauce), white sugar, ginger
2. How to make it
1. Put about 1 kg of cold water into the pot, pour 2 ounces of starch into the water, stir well, then boil
on fire,
stop cooking until it is sticky (stir with a spoon while cooking, so as not to stick to the pot), and drop after cooling.
2. Dice Chinese cabbage, carrot and bean skin;
3. Cook the vermicelli in hot water, take it out and chop it up, and put a few drops of soy sauce for coloring;
4. Dice tofu and fry in oil until golden brown; (If you use a layer of yellow bean skin on soybean milk,
cut it into large pieces, add a little salt, fry it until golden brown, and then cut it into diced pieces.)
5. Mix the fillings in items 2, 3 and 4 together and stir evenly, and add 4 pairs of dried starch, salt, light soy sauce, a little white sugar, Jiang Mo and cooked oil. If the dry starch is not completely dissolved, you can put a little less cold water.
6. pour the cooked clams prepared in item 1 into the stuffing and stir evenly to form a sticky paste, so that the stuffing is ready.
7. Put the bean skin flat, spread the stuffing evenly, then roll it into a tube and steam it in a drawer for 7 minutes, and the delicious vegetable roll will be out of the pot.
Third, pay attention to cover it after taking out the pot and put it for more than 2 hours before cutting, because the starch in the tofu roll is very soft when it is hot, and it will stick to the knife immediately after taking out the pot.
Fourth, it is suggested that when you eat it, it will taste better with seasonings such as soy sauce, vinegar and sesame oil.
-----------. 8 pieces of preserved bean leaves. 2 3 grams of winter bamboo shoots. 2 mushrooms. 3 grams of scallops. Chicken 6 g
. Seasoning 1 sugar 1/3 teaspoon. 1/2 egg whites. 1/3 teaspoon of salt. 2 1 cup of stock. 1/3 teaspoon of salt
. A little pepper. A little sesame oil. 1/3 teaspoon of firewood essence. 3 1 teaspoon of white powder. Suitable for
eating: 1. People with fluctuating temper due to stomach fire. 2. People with acne on the face, bad breath < P >, dry mouth and swollen lips. 3. Hangover or frequent drinking, and difficulty in excretion due to dryness of fire. Jian
Kang Xiaoyu: Jade tofu roll is the most soothing to the spleen and stomach, and it is suitable for those with spleen dampness, stomach fire, thirst, dry mouth, bad breath, acne and abscess pain, and constipation; It can also help the stomach to decompose alcohol, accelerate the metabolism of < P > and prevent drunkenness or drunkenness.
1. the material (2) is shredded.
2. press the tofu to dry, cut off the hard skin, add method 1, and mix with seasoning (1) for later use
3. spread the vegetable leaves evenly, and put them on the table in method 2.
4. Roll it into strips, steam it in a steamer for about 5 minutes, and finally boil the seasoning (2) in a pot
until it boils, and then thicken it with white powder in the method 5. Just get on the bus
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knead the fermented noodles into long strips, flatten them, and stick them into rectangular slices with a length of 4 cm and a width of 2 cm.
evenly spread sesame oil on the long slices, sprinkle with diced tofu, salt, chopped green onion, minced ham and monosodium glutamate
, then roll up the thin skin from outside to inside, coat the joint with egg liquid, and finally cut into 1 equal sections.
light the pan, put the tofu rolls one by one, pour sesame oil, add water, cover the lid, and fry until the steam is exhausted. When the smell of onion comes, the bottom is golden yellow.
Features: soft onion fragrance, fresh and tender taste, which is a good product for the public.
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ingredients: marinade: 1/2 teaspoon of salt and cornstarch, 1/4 teaspoon of sugar and wine, 1 egg white, a little sesame oil and
pepper. Sauce ingredients: 1/8 teaspoon of salt and sugar, 1/2 teaspoon of cornflour, 3 tablespoons of water, and 1 teaspoon of raw rice.
Practice: 1. Mash the tofu, chop the chicken into a paste, soak the mushrooms, remove the pedicels, and dice them. Enlarge the ingredients in a bowl, add the diced carrot and marinade, and mix well to form the stuffing.
2. Take the leaves from the salted vegetables, trim them into long squares with a width of 1 cm and a length of 15 cm,
blanch them in boiling water with oil and salt, wipe them dry, apply a little cornflour to each piece, add a proper amount of stuffing
, roll them into rolls, steam them in water for 2 minutes, and cut them into pieces and serve. 3. Heat half a tablespoon of oil, boil the sauce
, and pour it on the salted vegetable roll.
Remarks: You can roll the salted vegetables with plastic wrap, put them in the microwave oven and cook them at high heat for 6 minutes.
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(2) First, stir the material of material B evenly, then add the Wulin cuisine, and stir all the materials evenly, and
it will become stuffing.
(3) Smooth a piece of spring rolls, hold 1 1/2 tablespoons of stuffing, and discharge it into the spring rolls to grow into strips.
Then roll up the wrapped spring rolls, and the front end can be coated with flour to help them stick tightly. After fixing, it will be finished.
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(4) Take the oil pan, heat it to eight minutes, then fry the prepared Wulin tofu rolls in hot oil one by one, fry them in medium fire until they are golden yellow and float, then change to high fire, immediately scoop them up with a strainer, and when the oil temperature rises again
, put all the Wulin tofu rolls in the oil, fry them for about 1 seconds, and immediately scoop them up.
After frying twice, the oil is forced out, so that the fried spring rolls will be fragrant and crisp, and
not greasy, and keep a good taste.
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2) cut thick rectangular slices.
3) Porphyra (the kind of seaweed used for sushi, which should be sold in big supermarkets) is cut into long strips with scissors. The width of this strip is a little shorter than the long side of rectangular tofu slices, and the length is enough to wrap the tofu slices.
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How to make it: 1. Cut the tofu into 24 strips and soak it in soup, salt and sugar to taste. Peel and core mango, melon and pear respectively, and cut them into 24 strips. 2. roll tofu, melon and fruit with wafer paper
, dip crispy pulp into boiling oil, fry until golden, take it out, drain and put it on a plate. 3. Cut open the top of grapefruit, dig out the pulp and leave the shell, peel three kiwi fruits, add sugar and white vinegar, beat them into pulp, and put them in the shell
as dipping material. The rest kiwi fruits and oranges can be peeled and sliced, and placed around the plate as companion food.
Note: Wafer paper can be replaced by spring rolls.