Stuffed bun: 2 small pieces of old tofu 1 spoon of bean paste, 2 spoons of chicken soup, 2 spoons of spiced powder, steamed bun skin: 500 grams of flour, 7 grams of yeast, 2 tablespoons of warm water, 250 grams.

The practice of home-made tofu bag

Step 1

Peel: 500g flour, 7g yeast, 2 tsp sugar, stir well, 250g warm water (not too hot, otherwise the yeast will burn easily), stir with chopsticks in the same direction, and then knead with hands 10 minute (three lights: face light, hand light, basin light).

Step 2

Dice tofu for later use.

Step 3

Pour a little oil into the pot. When the pot is hot, add tofu and stir fry. When the water is almost dry, light soy bean paste, stir fry again, and let the bean paste melt. Chicken soup, simmer for juice.

Step 4

Roll skin and make buns.

Step 5

Put the steamed stuffed bun on the pot with cold water, then boil it with high fire (second fermentation). After boiling, turn to medium heat, cook for 15 minutes (the steamed stuffed bun skin will bounce when pressed), and then simmer for about 5- 10 minutes, and it will be fine.