One-package method
Method for making dried bean curd with leek vermicelli.
[Component List]
10g sugar, 170ml warm water, 5g yeast, 300g flour, 2g salt, sweet potato powder, dried bean curd, leek, 2 tablespoons edible salt, half a tablespoon shisanxiang, 1 tablespoon soy sauce, 1 tablespoon chicken essence, 2 tablespoons laoganma and 2 tablespoons sesame oil.
[Production Steps]
1. Add 10g white sugar and 170ml warm water into a bowl, stir well, then add 5g yeast, and let it stand for 5min after melting.
2. Take another large bowl, add 300g flour and 2g salt to increase the gluten of flour, add 170ml yeast water and flour in several times, stir with chopsticks to form a flocculent shape, knead by hand, and then stir into a dough with moderate hardness 1 hour;
3. Prepare stuffing, a handful of sweet potato powder, and pour it into boiling water until soft;
4. Cut some side dishes: first cut the dried tofu into cubes, then cut some leeks, and finally cut the soaked vermicelli into powder. Pour all the cut side dishes into a pot, add 2 tablespoons of edible salt, half a spoonful of thirteen spices, 1 tablespoon of soy sauce, 1 tablespoon of chicken essence, 2 tablespoons of laoganma and 2 tablespoons of sesame oil, stir them evenly with chopsticks, and then add 1 tablespoon of cooking oil to complete the filling.
5. After the dough is proofed, take it out and knead it. Sprinkle some dry flour on the chopping board to prevent it from sticking. After the dough is kneaded, it is arranged in long strips, divided into flour of the same size, then rounded and rolled into thin round cakes. Put stuffing in the middle and wrap it like this.
6. Put them all into the pot, steam them in the pot for 20 minutes after waking up for the second time, steam them to SAIC 15 minutes, and simmer for 3 minutes. The super delicious vermicelli bag is ready, very soft and delicate, with thin skin and many fillings. A bite is full of vermicelli and dried bean curd. It's delicious!