How to make tofu rolls delicious tips, how to make tofu rolls delicious

In the Northeast, everyone should eat the most dry tofu, dry tofu is indispensable in the local diet, they all love to eat dry tofu dipping sauce or roll some green vegetables to eat, the taste is very good, the practice of dry tofu is also a lot, and dry tofu is still very nutritious, you may wish to eat more dry tofu in the usual time, let's take a look at the practice of dry tofu rolls.

Dried tofu should be what everyone likes to eat, especially in the Northeast, everyone loves to eat dried tofu, it is not only nutritious, but also very simple to eat, you can eat it directly, you can also stir-fry, today we will introduce some dried tofu rolls.

Northeast dried tofu and green vegetable rolls.

Material. In fact, whether it is Northeast rice buns, dried tofu rolls or dipping pickles, the ingredients used are similar, but the form is different, and the taste brought by it is slightly different. If you can't buy the Northeast sauce, you can also use yellow sauce, bean paste and the like instead, but it's best to use the Northeast sauce, that's the thief pulling the authentic:

Northeast dry tofu is called tofu skin in Beijing, and what is really called tofu skin should be a layer of skin on top when making tofu, which is called in Beijing.

Oily tofu skin.

Method. 1. Beat the eggs, add a little water to the Northeast miso and mix thoroughly, after the oil in the pot is hot, pour in the egg liquid and use chopsticks to scatter and solidify, pour in the large sauce, and stir-fry evenly into egg sauce;

2. Wash and cut cucumbers, peppers, coriander and chives into equal length segments, cut garlic into thin slices, and dry tofu wash and cut into rectangular pieces of appropriate size;

3. Spread the dried tofu and put on the cucumber, pepper, coriander, chives, garlic slices, and egg sauce;

4. Roll up the dried tofu, which can be knotted with chives or coriander, or not fixed.

Northeast smoked dried tofu meat rolls.

Material. 300 grams of pork filling, a spoonful of water, minced green onions, ginger powder, five-spice powder, salt, an appropriate amount of cooking wine, an egg white, 100 grams of water starch, two tablespoons of sugar, an appropriate amount of sesame oil, and a large sheet of tofu skin.

Method. 1.Add a small amount of water to the pork filling, whip the water completely into the meat filling in one direction, add minced green onions, ginger powder, five-spice powder, salt, cooking wine, egg whites, and water starch and beat in one direction.

2.Separate a sheet of tofu skin in half, spread the minced meat separately and smooth it with a knife.

3.Roll the tofu skin into a roll, prick a few eyes with a toothpick to facilitate ripening without bubbles, and put it in a steamer to steam for 15-20 minutes.

4.Line a frying pan with a sheet of tin foil and put two spoonfuls of sugar.

5.Place the steaming drawer and tofu rolls in a wok.

6.Cover the pot, ** until the pot smokes for 10 seconds, turn off the heat, and continue to simmer for one minute until the tofu skin is colored.

7.Immediately brush the surface of the tofu rolls with sesame oil to prevent them from drying out.

Knowing the practice of dried tofu rolls, we can make a lot of flavors of dried tofu, eating dried tofu is already a very common thing in the Northeast, everyone should eat more dried tofu in ordinary times, soy products like this are very good for our body, especially female friends should eat more soy products.

【How to make tofu rolls】

Flour, tofu, carrots. Ginger, shallots, peppercorns, peppercorns. Light soy sauce, salt, vegetable oil, sesame oil.

Add a spoonful of salt to the flour and stir well, slowly pour water into the flour, stir into a flocculent shape while pouring, and then mix it into a smooth dough with your hands, cover it with plastic wrap, and let it rise for 20 minutes for later use.

Wash the tofu and cut it into diced tofu, put it in a six-ripe oil pot and stir-fry the puff pastry, the surface is slightly yellow, and you can put it out in a bowl for later use.

Cut the carrots into thin slices and put them in a pot to steam, take them out and mix them with the tofu, cut the shallots and ginger into minced pieces and put them in the filling, add Sichuan pepper powder, pepper powder, and then add light soy sauce, salt, vegetable oil, sesame oil, stir evenly and set aside.

After the dough is awakened, take it out and put it on the cutting board, then knead it evenly, and roll it into a round thin and large dough. During the rolling process, sprinkle some dry flour on the dough constantly to prevent the dough from sticking.

Spread the filling evenly over the dough, leaving a little space on the sides, then roll it up from one end to the other and cut it into evenly sized tofu rolls with a knife.

Pour vegetable oil into the pan, heat until five are ripe, fry the side of the tofu roll with the filling face down, fry the yellow puff pastry and then turn it over for him, and fry the other side until the puff pastry comes out, then pour in the water that overflows the tofu roll 1 2, cover the pot and turn to medium heat and simmer for about ten minutes.

After the tofu roll is fully cooked, you can lift the lid, turn it back and forth a few times, and take out the soup after collecting it, so that a thin skin and many fillings, crispy on the outside and tender on the inside of the tofu roll are completed.

The tofu rolls are so delicious:Ingredients: 350 grams of flour, 500 grams of tofu, cabbage.

Excipients: green onion, salt, chicken essence, peanut oil, water 190 grams.

Steps: 1. Add water to the flour and form a ball, and let it rise for 20 minutes.

2. Add a little salt to the cabbage and chop it.

3. Dice the tofu.

4. Pinch the cabbage dry, mince the green onion and put it in a pot.

5. Add peanut oil.

6. Add salt and chicken essence.

7. Stir well and the filling is ready.

8. Roll out the dough with a rolling pin and form a thin crust.

9. Place the tofu filling on the dough.

10. Spread evenly in the middle and fold the edges to the middle.

11. The other side is also folded to the middle.

12. Put another layer of filling.

13. Fold one side up.

14. Use a rolling pin to press out the shape of a trapezoid.

15. Use a knife to cut the pressed print.

16. When the tofu rolls are ready, grease the grate, put it on the grate, and steam it over high heat for 20 minutes.

17. When steamed, remove from the pot immediately.

The preparation of the tofu roll is as follows:1. First knead the flour, eggs, water, and a little salt into a non-sticky dough and leave it for a while.

2. Use an older tofu, boil the water in the pot, add salt and put the tofu in the water to remove the beany smell.

3. Remove the tofu, drain the water, and try to drain as much as possible. Chop the shallots, add some condiments to the tofu and mix the filling.

4. Use the previous dough to roll out the dough, and the dough should be as thin as possible.

5. Wrap the tofu filling in, move lightly, and seal the two ends.

6. Put the plate in the pot and steam.

7. It can be cooked in about ten minutes. If you have a thicker dough, take a little longer, and do it yourself.

8. If you can't finish eating, let it cool and fry it in a pan, just like a potsticker, which is also very good.

Tips: 1. When the tofu rolls are wrapped and put on a plate, each one is brushed with a little salad oil, so that the steamed tofu rolls will not stick together and are easy to separate.

2. When blanching cabbage leaves, you can add a little salt or a few drops of cooking oil, so that the color of the scalded cabbage leaves is bright and beautiful.

3. The steaming time needs to be mastered according to the actual situation.

Material. Flour, shrimp, chives, pepper oil, salt.

Method. 1.Fresh shrimp to the shrimp line is familiar, remove the shrimp head and body shell and leave the shrimp tail shell.

2.To make the filling: take a piece of tofu and puree the shrimp brain, part of the shrimp shell, chives with a blender, add some pepper oil and salt to taste.

4.Frying: Put the oil pan on the fire, put in the peanut oil, burn until it is hot, put the spring rolls into the pot, fry until the middle is bulging, and the color is golden.

Hello, dear, here's how:

1.Two tofu rolls.

2.Cut into slices after one centimeter.

3.Bring to a boil in boiling water.

4.Chop the parsley segments, dried chilies, green onion and ginger finely chopped.

5.Stir-fry in the pot.

6.Put the tofu rolls in the pan and stir-fry.

7.Add salt, extremely fresh soy sauce, and stir-fry coriander to get out of the pot.

Preparation of tofu rolls:Ingredients: 300 grams of flour, 250 grams of tofu, 500 grams of cabbage.

Excipients: a pinch of salt, a pinch of minced green onion, a pinch of minced ginger, a pinch of chicken essence, 2 tablespoons of peanut oil.

Steps: 1. Add an appropriate amount of water to the flour and form a dough with moderate hardness and softness.

2. Chop the cabbage, add a little salt, and chop into a filling.

3. Control the tofu dry, cut it into small cubes, put it in a pot with cabbage, add minced green onions, ginger, salt, chicken essence, peanut oil and mix well, and the filling is ready.

4. Take out the dough and roll it out with a large rolling pin to make a thin crust.

5. Spread the filling evenly on the dough and fold it into a long shape.

6. Put the filling on one side and fold the top.

7. Use a small rolling pin to press it into a trapezoidal shape, so that the edges can be compacted and the filling will not be exposed.

8. Use a knife to cut the pressed mark and form a block.

9. Steaming directly in the pot, and steaming over high heat for 15 minutes after boiling.

10. Eat directly on the table, there are dishes and noodles, which are better than steamed buns and dumplings.

1. [Materials].

1. Skin: 4 pieces of bean skin.

2. Filling: 1 piece of bean skin, half a piece of tofu, 3 slices of Chinese cabbage.

Half a carrot, a little coarse round vermicelli, 6 taels of starch.

3. Seasoning: vegetable oil, salt, vegetarian filling, seasoning sauce.

Oil (light soy sauce or dark soy sauce), white sugar, ginger.

2. [Practice].

1. Put about 1 kg of cold water in the pot, pour 2 taels of starch into the water and stir well, then boil, boil until viscous and stop the fire (stir with a spoon while cooking, so that it will not stick to the pan), drop a few drops of dark soy sauce after cooling, and set aside after cooling;

2. Cut the Chinese cabbage, carrot and bean skin into small cubes;

3. After the vermicelli is cooked in hot water, remove and chop it, and put a few drops of dark soy sauce to color;

4. Cut the tofu into small cubes and fry in oil until golden brown; (If you use a layer of yellow bean skin on top of the soy milk, cut it into large pieces, put a little salt and fry it until golden brown and cut it into small cubes) 5. Combine the fillings in item 1 together and stir well, add 4 taels of dry starch, salt, light soy sauce, a little white sugar, minced ginger, and cooked oil; If the dry starch is not completely dissolved, add a little cold water.

6. Pour the cooked potatoes in item 1 into the filling and stir evenly into a sticky paste, so that the filling is ready.

7. Put the bean skin flat, spread a layer of stuffing evenly, then roll it into a cylindrical drawer and steam for 7 minutes, and the fragrant and delicious vegetable rolls will be out of the pot.

3. [Note] After leaving the pot, cover it and let it sit for more than 2 hours before cutting, because the starch in the tofu roll is very soft when it is hot, and it will stick to the knife when cut immediately after it comes out of the pot.

4. [Suggestion] When you eat it, you can eat it with soy sauce, vinegar, sesame oil and other seasonings for better taste.