Tofu roll
Material: tofu, Chinese cabbage, shrimp skin, mushrooms, (use as much as you like)
Seasoning: bean paste, salt, allspice powder, peanut oil and monosodium glutamate.
Steps:
1. Boil water and mix flour, and put it in the refrigerator to wake up for 3 minutes.
2. when you wake up, make stuffing, cut tofu into cubes (or grind it into tofu paste), chop Chinese cabbage, shrimp skin and mushrooms (boiled in boiling water), add all the
seasonings and stir evenly in one direction for later use.
3. Roll the awakened dough into a rectangular thin skin, the thinner the better. Put the stuffing on the dough, and fold the dough at both sides to the middle.
Wrap the stuffing tightly, pinch both ends, use chopsticks to make an impression on the wrapped long tofu rolls, and then cut them into small square tofu rolls. (Indentation is to prevent the stuffing from leaking out after cutting)
4. Steamed in a pot, it will be cooked in 1-15 minutes after boiling water (depending on the size)
It's light and nutritious. Why don't you try it?
Emerald Tofu Roll
Material:
1 box of home-made tofu. 8 pieces of preserved bean leaves.
2 3g of winter bamboo shoots. 2 mushrooms. 6 grams of vegetarian chicken.
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.
Edible person:
1. People whose temper fluctuates due to excessive stomach fire.
2. people with acne on the face, bad breath, dry mouth and swollen lips.
3. people who have a hangover or often drink alcohol, and have difficulty in excreting because of fire dryness.
Healthy words:
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 metabolism and excrete it, and prevent drunkenness or drunkenness.
1 material (2) shredding.
2. Squeeze the tofu to dryness, cut off the hard skin, add the method 1, and mix well with the seasoning (1) for later use.
3 spread the leaves flat, and put them on the table.
4 roll into strips, steam in a steamer for about 5 minutes, finally boil the seasoning (2) in the pot until it boils, then thicken it with white powder and serve.
Tofu rolls with sliced meat:
1. Cut a piece of tofu into several millimeters thick slices-the length of the tofu slices is the same as the width of the pork slices, and the width is about the same as that of a piece of chewing gum.
2. Lay a piece of mutton for meat rinse flat on the chopping board, put the tofu piece on one end of the meat piece, and then roll the tofu with the meat piece 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. Do all the tofu rolls one by one in the same way.
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's too smelly, they can also change the sliced meat into beef or pork. I have tried both, and they also match the taste of tofu. If there are guests at home, this delicious and beautiful "sliced pork and tofu roll" is a good choice.
the method of shaocai tofu roll:
dish name: shaocai tofu roll
main ingredients: 1 piece of tofu wrapped in cloth (dehydrated), 3 pieces of chicken breast (about 12g), 4 pieces of shaocai, 3 mushrooms and 1 tbsp of carrot.
ingredients: 1/2 teaspoon salt and cornstarch, 1/4 teaspoon 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 light soy sauce.
How to make it:
1. Mash the tofu, chop the chicken into a paste, soak the mushrooms, remove the pedicels, and dice. Enlarge the ingredients in a bowl, add the diced carrot and marinade, and mix well to make the stuffing.
2. Take the leaf part of the salted vegetables, trim it into long squares with a width of 1 cm and a length of 15 cm, blanch it in boiling water with oil and salt, wipe it dry, apply a little cornflour to each piece, add a proper amount of stuffing, roll it into a roll, steam it for 2 minutes, and cut it into pieces and serve. 3, heat half a tablespoon of oil, boil the sauce, and pour it on the salted vegetable roll. Note: You can roll the salted vegetables with plastic wrap, put them in the microwave oven, and cook them at high heat for 6 minutes.
Malan bean curd roll
Ingredients:
2 thin louvers, 2 pieces of dried bean curd, 5g of Malan head, salt, monosodium glutamate and sesame oil.
Practice:
1: Wash Malantou, and then blanch the dried bean curd, thin louver and Malantou respectively.
2: Slice the dried bean curd and Malantou respectively, add salt, monosodium glutamate and sesame oil, mix well, put it in a thin louver, roll it tightly, cut it with an oblique knife and put it into a pot.
tips:
Malan head must be cooled after scalding, otherwise it will turn yellow easily.
Features:
The color is green, fragrant and refreshing.
Malantou has many functions, mainly clearing away heat, stopping bleeding and diminishing inflammation, and Malantou is best eaten in spring.
seaweed and tofu rolls are made with pictures
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Tofu Tofu Tofu Roll
Material: Seasoning:
1 cup of whole wheat flour
1 cup of medium gluten flour
1 tablespoon of oil
half a cup of boiling water
appropriate amount of cold water
1 chunk of Tofu
2 tablespoons of Tofu
2 tablespoons of salt from fungus powder.
2. add half a teaspoon of salt to Toona sinensis and marinate it; Chop it again.
3. Crush tofu, fry it with a little oil, add seasoning, and finally add fungus and Toona sinensis and mix well to get the tofu stuffing.
4. Knead the dough and divide it into 1 pieces. Make olive into thin slices, wrap them with tofu stuffing, roll them into a tube, and steam them in a steamer for 1 minutes.
Wulin tofu roll
[ raw material/seasoning ]
Material A: 1/2 can of canned Wulin cuisine
Material B: 6 pieces of ground meat
1/3 pieces of tofu
3 pieces of fish paste
appropriate amount of chopped green onion
Material C: appropriate amount of spring roll skin
Flour.
(2) First, stir the material B evenly, then add the Wulin cuisine, and stir all the materials evenly, so as to become stuffing.
(3) Smooth 1 spring roll, fill 1 1/2 tablespoons of stuffing, discharge it into the spring roll, and grow into strips. Then roll up the wrapped spring roll, and the front end can be coated with flour to help it stick tightly. After fixing, it will be finished and ready for use in sequence.
(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, immediately scoop them up, drain the oil and discharge them into the plate.
after frying twice, it is to force out the oil, so that the fried spring rolls will be fragrant and crisp, not greasy, and keep a good taste.
yellow bean curd roll
main ingredients: 1 piece of bean curd skin and 1 egg
auxiliary materials: coriander, shallot, cucumber, sweet noodle sauce or Tianjin garlic sauce
production method:
chopped coriander and shallot, sliced cucumber into thin strips with the same length as the width of bean curd skin. Cut 6 pieces of .5 cm wide and 1 cm long bean curd shreds for use. Add a tablespoon of oil to the pan. When the oil is 8% hot, put a whole bean curd skin flat in the pan. When the bean curd skin is swollen, beat a whole egg on the bean curd skin. When the egg is semi-solidified on the bean curd skin, turn the bean curd skin together with the egg so that the egg side faces down. Turn down the heat. Brush the bean curd skin with a layer of sweet noodle sauce (according to personal taste) and evenly mix the minced coriander and shallot. Then put the cut cucumber strips on the tofu skin horizontally, change to medium heat, and then roll the tofu skin out of the pot after frying until it tastes slightly like chives. Tie the six cut tofu shreds on the tofu roll in equal parts, cut a knife between every two tofu shreds, and serve on the plate.
special point: the taste is tender outside and crisp inside. It has both the strength and softness of dried tofu and the refreshing and delicious taste of cucumber.
Note: Because the bean curd skin itself is dry, the whole cooking process must be based on medium and small fire, and it is not advisable to use large fire to avoid frying dry and affecting the taste. When putting the auxiliary materials, the speed must be fast. First, put the minced chives and parsley, and then put the cucumbers. Because cucumber should not be on fire for too long to keep crispness.
gourmet DIY—-fried fresh fruit tofu roll
main ingredients: kiwi fruit 5, grapefruit and orange 1, mango and pear 2, honeydew melon and wrinkled melon 1 kg (64g) each, tofu 3, wafer paper 4, sugar 3/2 liang (6g) and white vinegar 2 liang.
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, remove and drain. 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 into the shell as dipping sauce. 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.