How to make the popular snack flatbread and tofu soup at home?

There is a huge wok, the firewood below is crackling, the soup is boiling in the pot, and everyone is appetizing when they see it. Two large fried buns and a large bowl of well-stewed tofu soup are the most beautiful fireworks in the north in winter. On this afternoon, Xiaoqian was floating in the sky. As soon as she went out, she was staggered by the howling cold wind. Several of our friends insisted on walking nearly 1 kilometer away and came to this pancake and tofu soup shop near the company. A nostalgic taste

I saw a long queue of customers from a distance, and the boss always served me a large bowl of thick tofu soup sincerely. People then order 2-3 jiao of fragrant steamed buns according to their food intake. I took a big bite of the steamed bun, and then took a sip of the tofu soup. It was medium spicy and had a soy sauce flavor. It was so hot that it burned my mouth. After a while, sweat started to break out on my head, and my whole body felt warm. Warm. Not to mention, this kind of special delicacies and snacks that have been eaten for decades will make people miss them after a long time. Not to mention people from the north, even good friends from the south can’t help but eat a bowl of it when they see it. Naan and tofu soup, a popular winter snack in the north, can be made at home. Northerners also love to eat a bowl of it. Crazy northern food

This stewed tofu soup is a careful and technical job. The most exquisite thing is "thousands of tofu stewed and thousands of fish cooked". Using large tendon meat from pork buttocks, the stewed meat is chewy, about six or seven taels, cut into little finger-sized pieces, which are too small to chew. Put the wok on the stove, pour 50 grams of cooking oil, when the temperature is 40 to 50% hot, add 10 grams of dry red pepper segments, 2 star anise, and 1 small piece of cinnamon, about 5 grams, and fry until fragrant. Add 30 grams of green onions, 20 grams of ginger, and 30 grams of minced garlic, and stir-fry again until fragrant. Add the meat pieces, stir-fry until the color fades, pour in 30 grams of delicious fresh soy sauce, stir-fry until the sauce tastes good, then add 30 grams of rice wine, use a slightly larger amount. Thousands of stewed tofu and ten thousand boiled fish

Pour in a certain amount of boiling water, and the water flow must be slightly larger to withstand the cooking. I bought 2 pounds of northern water tofu. The more it is simmered, the softer it becomes. Cut the water tofu into mahjong pieces about 0.5 cm thick. Stew it to make it delicious and smooth. Add 6 grams of salt, 0.5 grams of white pepper, and 5 grams of dark soy sauce, and bring to a boil. Turn to medium heat and cook for another 20 minutes. Turn to a simmer, maintain burning, and cook for another 30 minutes. That is also the core technical point of stewed tofu soup: Thousands of tofu are stewed and thousands of fish are cooked. As the tofu is cooked, the tofu slices become more and more smooth and tender. Along with the strong aroma of tofu soup, it spreads throughout the room, and the fragrance is permeated everywhere. The sense of taste is suddenly aroused. The layered fried buns are crispy and fragrant

After the water tofu is put into the pot, the tofu soup is simmering here, and now it’s time to bake the fried buns. When kneading the dough for steamed buns to achieve a soft and elastic texture, a soft batter is formed. Appropriate salt needs to be added to enhance the salty taste and texture of the batter. Add 300 grams of cold water, add 3 grams of salt, and pour in 500 grams of wheat flour to form a fine and soft dough. Cover the bag tightly and let it rise for 30 minutes. Take the batter, knead it evenly again, divide it into 3 equal parts per person, spread it into a round cake embryo about 0.5 cm thick, and apply a layer of cooked cooking oil. A little more will make the fried buns layered.

Take the half of the peanut cake embryo, cut out 4 arc-shaped pieces in equal length, and leave 1 piece free; cut the other 3 pieces diagonally, and cut them toward the peanut cake embryo one after another. The core is stretched in, and then a large piece of pre-embedded dough is used to pull the dough into a round batter. Spread the batter into a raw cake embryo about 0.5 centimeters thick again, heat the electric pan, and add an appropriate amount of cooking oil to the pan. After the oil is burned, add the raw cake embryo, and half-fry and half-fry until both sides of the bun are golden. A piece of steamed bun is ready. The moment you open the lid of the pan, you are intoxicated by the aroma of steamed bun. Then bake the other 2 pieces of fried buns, and use cage cloth to insulate them after rounding off the corners. All the warmth of winter

Stew the tofu soup. While it is still hot, sprinkle in coriander segments, green garlic sprouts or minced garlic, drizzle in a small amount of sesame oil, serve in a large bowl, and top with two large steamed buns. . Only when you are covered in sweat can you fully appreciate these northern snacks. Ever since I was in college, my favorite thing to eat in winter was this scone and tofu soup. I have been eating it for twenty years, and this bowl of tofu soup has become the warmth of the whole winter.