200g self-rising flour cabbage tofu mushroom filling bowl

Cabbage and tofu fried bread home cooking, cabbage and tofu fried bread how to do delicious

A, 200g self-rising flour, add about 100g of water and kneaded into a dough. The ratio of flour and water is an approximate, and I don't have an electronic weighing, just a little bit of water, and when the flour becomes snowflakes kneaded

second, the extra cabbage and tofu filling () add a spoonful of soybean paste, so that the buns are a little more dense. Put it in the fridge for a bit to make it easier to shape

three, the dough is fully fermented

four, knead a bit more to exhaust, cut it into about 10 points

five, the dosage is pressed into a skin with your hands, and the bottom should be thicker, wrapped into a bun. With a rolling pin can also be, but do not know how to use, or directly with the hand more smoothly

VI, buns wrapped covered with a damp cloth to wake up

VII, because it is not eaten for a short while, so the first steamed, put in the frozen

VIII, eat, the bottom of the pan rubbed with a layer of oil, a thin layer can be opened to a low flame, immediately into the frozen buns, add water to the height of the buns of about less than half of the point, cover the lid to maintain a small fire, 15 minutes or so, issued a "sub sub sub" sound on the description of the fried

Home-cooked food tips:

Buns from the frozen out of the direct frying, do not need to return to the temperature when frying a little bit of oil on it, the bottom will be crunchy. Do not open the lid in the middle.