One-package method
Tofu bag method
Ingredients: 600 grams of wheat flour and 450 grams of tofu.
Accessories: 60 grams of dried shrimp, 75 grams of cucumber, 60 grams of garlic moss, and a little soaked vermicelli.
Seasoning: 30g of scallion, 0g of ginger 1 0g, 8g of salt, 4g of monosodium glutamate, 35g of yellow sauce, 2g of pepper, 0g of alkali15g of sesame oil15g, 35g of peanut oil and 0g of yeast15g.
Practice:
1. Peel and wash onion and ginger, and cut them into powder for later use; Wash the tofu, put it in a boiling water pot, take it out and drain it, and cut it into cubes of about 1 cm for later use.
2. Wash cucumber and garlic seedlings, drain the water and cut them into pieces; Soak the dried seaweed, remove and cut into pieces for later use. Chop the powder for later use.
3. Put the bean curd into a pot, add diced cucumber, shredded vermicelli, diced garlic, dried rice, chopped green onion, Jiang Mo, peanut oil, yellow sauce, sesame oil, monosodium glutamate, refined salt and pepper and mix well to obtain the filling.
4. Mix flour and yeast together, mix with warm water, and knead evenly. When the dough starts, add a proper amount of edible alkali, knead thoroughly, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, pinch them tightly, and knead them into 18-20 pleats, thus obtaining the green buns.
5. Put the buns into the drawer, steam them in cold water for 8 minutes, and stew for 5 minutes.
Nutritional value of tofu:
1. Tofu is rich in nutrition, containing many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is comparable to that of fish, and it is a leader in plant protein. Soybean protein belongs to complete protein, and its amino acid composition is good, and it contains almost all the amino acids necessary for human body. Soybean can be directly cooked and eaten, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.
2. Soybeans used to make tofu contain about 18% oil, most of which can be transferred to tofu. Soybean oil has a large proportion of linoleic acid and contains no cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.