Materials

Tofu, oil soybean skin, hydrated yellow flowers, green peppers, carrots, salt, chicken powder, sesame oil, pepper, ginger, scallions, soy sauce

Practice

1, take a small piece of tofu, wash, blanch in boiling water, fish out of the water control dry pounded into a puree, into the diced carrots and diced peppers, add salt, chicken powder, pepper, sesame oil seasoning and mix into the filling; soaked and washed, to be used; cut into several small squares to be used; the oil skin into a number of small squares to be used.

2, the materials are ready, we can start wrapping dumplings, cut the oil bean skin is dumpling skin, take a piece of oil bean skin, spread flat, put a little mixing the tofu filling, in accordance with the following picture of the way to wrap up, and finally with the soaked yellow flowers tied to seal on it.

3, in accordance with the above method in order to do a good job of all the tofu dumplings can be boiled dumplings, first in the pot pour in a moderate amount of oil, put onion and ginger, stir fry, and then pour in a moderate amount of water (can not be over the tofu dumplings appropriate), add salt, and then a few drops of soy sauce, boil, boil, and then put in the tofu dumplings to cook can be done, cooking time do not have to stir, so as to avoid the dumplings loose.

Method 2,

Ingredients

15 water chestnuts, 1 piece of tofu, 1 stalk of celery, 2 tsp salt, 2/3 tbsp sugar, 1/2 tbsp sesame oil, 1 tbsp white pepper

Methods

1. Wash water chestnuts and chop them finely, then drain off the juice.

2. Put the chopped water chestnuts, diced tofu, chopped celery and seasoning into a container and mix well.

Method 3,

Ingredients

"Japanese dumpling skin 24 slices", "Pork minced meat 150g", "Tofu 1/2 box", "Corn moderate", "Soy sauce 3 tbsp", "Salt 1 tsp", "Pepper 1 tsp", "Fragrant oil 1 tsp", "Powdered rice 1 tsp",

Method

1: Combine all ingredients and seasonings in a large bowl. Mix all ingredients and seasonings in a large bowl and let stand for 20 minutes (drain tofu)

2:Place marinade in the center of the gyoza skin, dab some water on your fingers and spread a little water around the edges of the skin (not too much)

3:Fold in the two sides, but don't glue them together, and then fold in 3-4 times, starting with the right side first

4:Fold in the left side, and then glue it together. Place the dumplings on a plate sprinkled with flour

5: Heat the oil in a hot pan, add 100 ml of water, cover the pan with a lid, and cook over medium heat for three minutes

6: Open the lid, half of the water will evaporate, add sesame oil, and continue to fry the dumplings until all the water dries out

7: Pan-fry the bottoms of the dumplings until they turn a golden brown color!

Practice 4,

Materials

Flour, radish, tofu, vermicelli, sesame oil, green onion, ginger, five-spice powder, pepper, salt, cooking wine, soy sauce, oyster sauce, sesame oil

Methods

1. Flour must be scalded in boiling water for 2/3 of the time or more, so that the steamed dumplings will be soft, not hard, and have a sinewy skin. You can also use a knife to chop the tofu, but I think it's easier to use a "five-toothed rake"

3. Put more oil in the tofu when frying it, and less or none when mixing it with the filling, as the tofu will be more caramelized when fried with more oil

4. The radish can be blanched in water to remove the spicy radish, you can also take a sprinkle of salt and rubbed after the method of squeezing the water to remove the spicy

5. The best way to use a little bit thicker potato flour or sweet potato flour, I do not have any at home, only Longkou vermicelli, wood, so it is, to do the radish vegetarian dumplings or buns I think you have to put the vermicelli, and radish, and the texture of the particular good, but also super good. The water used to soak the vermicelli is the same water used to blanch the radish threads

6. The seasoning is just as you see it, and the green onion is more delicious

7. The good thing about this vegetarian stuffing is that you can always use chopsticks to pick it up and put it in your mouth, so that you can better grasp the amount of seasoning and adjust the taste to the best, because everything inside is basically cooked miles

8. Steamed dumplings are very large kind of dumplings than usually eat most of the dumplings, called it to do the buns are not too much, we were a child this steamed dumplings called vegetable buns. I'm not sure if you're going to be able to find the best way to do this, but I'm sure you'll be able to find the best way to do it, and I'm sure you'll be able to find the best way to do it. This steamed dumpling is hot noodle, not flour, also do not need to molasses hair, wrapped instantly can be placed in the pot steam

10. The crust and filling are basically cooked, steam for about 10 minutes on it, steamed and cooked, do not be afraid of deflating a few minutes of false steaming, can be picked up and eaten directly