#Chinese Noodles
4 fancy ways to eat tofu, both as a staple and a dish, light and nutritious without fire
I. Tofu, a big, flavorful bun, with a soft skin filling
All the tofu can be eaten in a variety of ways. Fragrant big buns, even the skin with filling is soft
Tofu fungus buns
Skin: 400g of flour, 3g of baking powder, 200g of warm water.
Filling: 300g tofu, 100g soaked fungus, 1 small onion, 3 slices of ginger, 2g salt, 3 tbsp oyster sauce.
Directions:
1. Put the ingredients into a container, and use your hands to form a dough, cover with plastic wrap and put in a warm place to let the dough ferment for the first time.
2. Put the tofu and fungus into a vegetable cutter and turn it to chop.
3. When the oil in the pan is hot, add the chopped green onion and ginger, stir-fry over low heat, pour in the tofu and fungus, turn the heat to medium, and stir-fry until the water evaporates.
4. Then add oyster sauce, salt, mix well and turn off the heat, natural cooling.
5. Take out the fermented dough, knead well and cut into small doses.
6. Take a press flat, roll into a bun, put the filling on the top, wrap into a bun, and let it rest for ten minutes to do the second fermentation.
7. Baozi billet shape are slightly swollen fat, into the pot of boiling water, steam over medium heat for 10 minutes, simmer for 3 minutes and then lift the lid out.
Tips: Stir fry the filling before wrapping, both to go to the beans, salty and light can also be mastered.
II. Tofu and radish to protect the peace, made of vegetable rolls, light and sweet, children also like.
Tofu and radish rolls
Crust material: 200 grams of high-gluten flour, 115 grams of water; 4 grams of salt (rolled out before putting).
Filling: 180g of radish with red skin, 80g of tofu, 20g of olive oil, 1g of five-spice powder.
1, the practice: flour and water and dough, and then let the dough to wake up more than half an hour.
2, radish and tofu, both cut into small pieces, into the chopper inside the chopper, and then add five spice powder and olive oil mix well.
3: Take the dough out of the oven, knead it a bit to make it more elastic, and then roll it out into a rectangular sheet. Sprinkle an even layer of salt on the sheet and roll it out again, pressing the salt into the sheet.
4: Spread the tofu and radish filling evenly over the crust.
5, roll up vertically, into a roll, hit the center cut off, into two sections of radish roll.
6, into the preheated steamer, 125 degrees, steam 25 minutes.
Tips: This practice of radish does not lose a little water, nutrients all retained, the flavor is particularly light, but also very soft.
three. Tender and smooth spray, breakfast hot to a bowl, warm stomach and nutrition.
Steamed eggs with minced meat and tofu
Ingredients: 3 eggs, 155 grams of tender tofu, 180 grams of broth to cook shrimp, 2 grams of salt; 120 grams of pork stuffing, 1 tablespoon of cooking wine, 20 grams of oyster sauce, 20 grams of soy sauce.
Method: 1. Eggs knocked into a bowl and beaten, and then add shrimp soup and salt, stir well and then use a spoon to skim the top of the size of the air bubbles are skimmed out.
2. Tender tofu in the box right with a knife, and then separately into the bowl.
3. Then the water and egg mixture were sifted and poured into the bowl, the sieve will make the steamed egg more delicate.
4. When the water in the pot boils, put the bowl into the pot, cover the lid, do not cover too tightly, leave a little space so that out of the heat, steam for about 12 minutes.
5. Another small pot, put a little oil, hot, fragrant onion ginger, and then put the meat mixture into the stir fry, there is a meat flavor out of the fat meat is also out of the oil, and then add wine oyster sauce soy sauce mix can be turned off the fire.
6. Steamed egg custard out, spread a layer of hot and fragrant fried meat can be on the table.
Tips:
After stirring the egg mixture with boiled shrimp soup, or bone broth fish soup can be, this is with the addition of water to steam out of the egg custard flavor is completely different, fresh out of a few times, tasty flavor, but also more nutritious.
Four. Tofu with eggs, taste like seafood, made into a big bun, light and low-fat and gluttony.
Tofu and egg buns
Buns crust: 260g flour, 3g baking powder, 10g sugar, 145g warm water.
Bun filling: 280g tofu, 4 eggs (170g), 50g carrot, 5 slices ginger, 4 tbsp olive oil, 5g salt.
Directions: 1. Put the ingredients into a container and form a dough with your hands, cover with plastic wrap and put in a warm place to let the dough ferment for the first time.
2. When the oil is hot, add the crushed tofu, stir-fry until there is no moisture, pour in the egg and scramble to solidify, then add the diced carrots and stir-fry well.
3. Finally, add salt, mix well to turn off the heat, and then do not serve, put directly in the pot to cool and ready to use.
4. Take out the dough, knead it well and roll it into thin strips, then cut out small, even doses.
5. Take one and press it flat, roll it into a bun, put the filling on the top and wrap it into a bun.
6. Arrange on a steamer drawer and let it rest for ten minutes to let the buns ferment for a second time.
7. are bloated and fat into the Zhenmi folding electric steamer, steam 12 minutes.
Tips: Be sure to buy fresh tofu to do, have to have the flavor of tofu is good. The filling can put more ginger powder, better flavor, more like seafood.