stuffing: 3g of bamboo shoots, three mushrooms, a little celery, a little coriander, 1g of chicken breast stuffing, 5g of auricularia auricula and chopped shrimp.
seasoning: soy sauce, sesame oil, starch, salt and a little wine.
Practice:
1. Soak the tofu skin with clear water and cut it into squares.
2. soak mushrooms and shrimps until soft. Shred mushrooms, fungus and bamboo shoots, cut celery and coriander into fine powder, pour in seasoning, and stir-fry in a pan. Serve and mix with chicken breast.
3. Spread the tofu skin flat, put the stuffing one by one, grab the bag, tie it with a dry ladle and put it in the steamer for a quarter of an hour.
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Tofu skin steamed stuffed bun
Tofu skin, a tofu coat. Li Shizhen's "Compendium of Materia Medica" says: "The method of tofu began with Liu An, king of Huainan, Han Dynasty. All black beans, soybeans and white beans, mud beans, peas and mung beans can be used. Method: water-soaked, crushed, filtered to remove me, fried, deposited with brine or alum juice, or vinegar, and then collected. Others were put into the vat, and the gypsum was collected at the end. Generally, anything that is bitter, salty, sour and pungent can be restrained. Those who coagulate on their surfaces are exposed and dried, which is called tofu skin. "
In the Qing Dynasty, there were several ways to make steamed buns with bean curd skin. First, the bean curd skin wrapped the stuffing, such as 4% off a paper bag, made into a square bag, sealed with egg white, and steamed in a cage; First, cut the rotten skin into small pieces, wrap it into a bag, close it with hemp thread, steam and shape it, and then remove the hemp thread. There are also tofu chopped, mixed with condiments as stuffing, covered with noodles and steamed. Looking at the name "tofu skin steamed stuffed bun", it seems to be the former rather than the latter. Tofu skin steamed stuffed bun was also a tribute in Qing dynasty, and it was found in the archives of imperial meals in Qing palace.
= = = = = = = = = = = = = = = = = = = = = = The stuffing of the bean curd skin steamed stuffed bun is as follows: wash the bought oil skin with clear water, soak it in boiling water, soften it and cut it into filaments about 3 cm long, and then cut the washed golden needle. Sprinkle with scallion oil and sesame oil, then add a little salt, monosodium glutamate, chicken powder and white sugar, and finally add minced scallion and Jiang Mo and mix well. In addition, add the skin of hair noodles or semi-scalded noodles, take it up and fold it, and wrap it into chrysanthemum-shaped round buns. It is characterized by light and refreshing taste and rich nutrition.
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