I thought the epidemic had gradually left us, but I didn't expect it to come back. Self-discipline is to protect others. Just like the Spring Festival in 2020, I learned to cook all kinds of snacks at home, on the one hand, it can adjust my family's poor appetite in summer, on the other hand, it can kill time.
Wash cowpea and cut into dices about 0.5 cm long. Boil the water in the pot and add a little baking soda, which is the key step for cowpea to turn green without yellowing and cook quickly. Remove the cold water, rinse it several times, and drain it for later use.
Heat oil in a pot, cut the salted tofu into blocks, put it in the pot and bake it until it is slightly yellow, mash it with a spatula, then pour in diced cowpeas, add salt, marinate peppers and garlic, stir fry together, finally add monosodium glutamate and oyster sauce to taste, add some sesame oil to enhance fragrance, take it out of the pot and put it on a plate, and cool it to make steamed bread.
It was a little annoying to knead dough in summer, so I bought ergot skin directly. This kind of dough is shaped like dumpling skin, but slightly thinner and larger than dumpling skin. Take a piece of dough in your left hand, add diced cowpea and tofu, and use it to make buns. Fold the dough into many folds with your right hand, and then close it like a steamed stuffed bun. One disadvantage of using this ready-made dough is that it is not as sticky as the existing dough and needs to be bonded with water.
Brush a thin layer of oil in the pot, arrange the steamed bread neatly in the pot, fry until golden, turn it over and fry it again. When both sides are golden, it means that the cake is baked.
I quickly made more than 20 pieces of tofu with thin skin and many fillings. At the same time, the rice porridge in the pressure cooker is cooked. Rice porridge with tofu, a traditional food in Yiwu, is appetizing in summer, delicious and nourishing the stomach.
You can also try to do it. Very simple and quick.