Flour 500g

Supplements

Tofu 1 block

Vermicelli 1 bundle

Water 3 cups

Water Radish 800g

Seasoning

Salt 10g

Soy Sauce 5 ml

Scallion 1

Ginger 1 block

Wine 10 ml

Oyster sauce 5 ml

Spiced oil 10 ml

Steamed dumplings with tofu and veggies

Wine 10ml

Oyster sauce 5ml

Scented oil 10ml

Five spice powder 8g

Pepper 8g

Seasoning oil 3 tablespoons

How to make tofu veggie-filled steamed dumplings

1. Slowly pour the boiling water into the flour, stirring with chopsticks as you do so

2. Add the right amount of warm water <

3. Knead into a smooth dough, cover and relax for 30 minutes

4. Crumble the tofu with your hands

5. Heat some extra oil in a pan

6. Put the tofu in it and fry it until it turns golden brown

7. Wash the radish and wipe it into julienne strips

8. Blanch it until it is snapped in a pot of boiling water

9.

10. Drain the radish and put it in a pot

11. Soften the vermicelli in warm water

12. Cut it into small pieces and put it on the radish

13. Put the fried tofu on the vermicelli

14. Put the ginger and scallion on the vermicelli

15. Add the five-spice powder, pepper and salt

16. Pour in some cooking wine, soy sauce

17. Pour in some oyster sauce

18. Add some corn oil and sesame oil and mix well

19. Pull out the molten dough into dosage form

20. Press it flat with the palm of your hand

21. p>

24. wrapped dumplings oh

25. the dumplings row into the steamer

26. high heat steaming for about 15 minutes

27. fragrant steamed dumplings finished

Cooking Tips

1, the flour must be used to boil water 2/3 or more, so that the steamed dumplings crust is soft, not hard, gluten. You can mix the filling during the process of molasses.

2. You can also chop the tofu with a knife, but I think it's easier to use a "five-tooth rake"!

3, frying tofu when more oil, mixing the filling can be less or not put, more oil fried tofu grain more charred some.

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

5, the best fans with a little thicker potato flour or sweet potato flour, I have no home, only Longkou fans, wooden way to use it, do radish vegetarian dumplings or buns I think we must put the fans, and radish especially with the texture is also superb. I'm not sure if I'm going to be able to get a good deal on this, but I'm sure I'll be able to get a good deal on this, so I'll be able to get a good deal on this.

6, seasoning on the lookout put it, green onions put more delicious.

7, the good thing about this vegetarian stuffing is that you can always use chopsticks to pick up and put in your mouth to taste, you can better grasp the amount of seasoning, the flavor to the best, because the things inside are basically cooked miles!

8, try to put as much filling as possible, this dumpling is used for steaming, not afraid of it to reveal the filling, the skin is thin filling is delicious. The steamed dumplings are hot noodles, not flour, and you don't have to molasses them again, so you can steam them right after you finish wrapping them.

9, the crust and filling are basically cooked, steamed for ten minutes on it, after steaming, do not be afraid of deflated and then a few minutes of false steaming, directly on the pick out to eat.