How to practice dried tofu rolls (simple version of homemade dried tofu rolls)

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List of contents for this article:

• 1、Making methods and steps of Northeast Smoked Dried Bean Curls
• 2、How to make dried tofu rolls
• 3、How to make dried tofu rolls and buckwheat noodles

Making methods and steps of Northeast Smoked Dried Bean Curls

1. Production steps Process the meat filling pork and chop it into delicate meat paste (the ratio of fat to lean is preferably 3:7).

2. Production steps First, fully stir the pork filling with a small amount of water evenly, then add chopped green onion, ginger powder, five-spice powder, salt, cooking wine and egg white, and stir vigorously in one direction. Then divide the tofu skin in half, spread it with a layer of meat filling, smooth it with a knife, then roll it into a roll, and use a toothpick to puncture a few eyes to facilitate venting when ripe. Next, place the rolled tofu rolls in a steamer and steam for 15-20 minutes.

3. Spread the filling roll: Separate the tofu skin in half, spread the meat filling respectively, smooth it and roll it into a roll, and use a toothpick to make a few eyes. Steaming: Place it in a steamer and steam for 1520 minutes. Smoking: Lay tin foil in a wok, put two spoonfuls of sugar, put the steamer and tofu roll into the wok, cover the lid, open fire until smoke is smoked in the pan for ten seconds, turn off the heat, and continue to simmer for one minute until the tofu skin is colored. Brush sesame oil: Brush sesame oil on the surface of the tofu roll to prevent it from drying out.

How to make dried tofu rolls

After the steamer water is boiled, add the rolled dried tofu rolls and steam over medium heat for 3 minutes to shape. Remove and cut into 3cm sections, set on the plate, and serve with the mixed sauce.

Roll tofu and roll dry tofu evenly, brush the edges with a thin layer of water (for easy bonding).

The method of making dried tofu rolls is as follows: Preparation materials Main materials: pork stuffing, dried tofu. Seasonings: Green onions (chopped), ginger (chopped), cooking wine, salt, black pepper powder, oyster sauce, soy sauce, thirteen spices, sesame oil, peanut oil. Prepare meat filling Put the chopped pork filling into a bowl, add the chopped green onions and ginger to enhance the aroma of the meat filling. Add appropriate amount of oyster sauce and soy sauce to season and color.

Smoked dried tofu rolls are made with dried tofu and pork fillings as the main ingredients and are made through steps such as seasoning, rolling, steaming, and smoking. The finished product is ruddy in color, salty and delicious, and has the effects of replenishing qi, moderating the body, promoting saliva and moistening dryness. Ingredients preparation Ingredients: 5 pieces of dried tofu (about 750 grams), 500 grams of pork stuffing. Seasoning: 250 grams of dry starch, 35 grams of refined salt, 10 grams of monosodium glutamate, 15 grams of cooking wine, 10 grams of shredded onion and shredded ginger each, 15 grams of sesame oil, 25 grams of vegetable oil, 100 grams of white sugar.

How to make dried tofu rolls and buckwheat noodles

1. After the steamer water is boiled, add the rolled dried tofu rolls and steam over medium heat for 3 minutes to shape. Remove and cut into 3cm sections, set on the plate, and serve with the mixed sauce. Innovation point: Soba noodles increase dietary fiber and toughness, and form a layer with shredded vegetables. The steaming time is short, which not only maintains the strength of the buckwheat noodles, but also allows the dried tofu to absorb the sauce aroma. Double sauce pairing (spicy sauce + sweet noodle sauce) balances spicy taste and mellow feeling. Notes: If you like cold food, you can skip the steaming step, directly refrigerate and slice it. The buckwheat noodles should be drained thoroughly after boiling to prevent water from penetrating into the tofu skin and causing cracking.

2. Dried tofu rolls and buckwheat sausage can be fried to become more crispy and delicious, but it should be noted that the oil temperature of the fried ingredients should be moderate and not overheated to avoid being burnt or fried. It is recommended that before frying, rinse the dried tofu rolls and buckwheat noodles with clean water, drain the water, and then put them into a frying pan for frying. The frying time is generally a few minutes, and the specific time can be determined according to the personal taste.

3. Simple to make and rich in taste. It can be used as cold dishes or as wine dishes.

4. The method of making dried tofu rolls is as follows: Prepare the filling: After chopping the pork filling, add chopped green onions, chopped ginger, oyster sauce, soy sauce, thirteen spices, black pepper powder, sesame oil, and peanut oil, stir well to make the filling fully flavored. Lay dry tofu: Lay the dried tofu flat to ensure that there are no wrinkles on the surface for subsequent operations. Apply meat filling: Apply a thin layer of meat filling on the dried tofu, paying attention to spread evenly to avoid making it difficult to roll due to too thick meat filling.

5. The method of making dried tofu rolls is as follows: Preparation materials Main materials: pork stuffing, dried tofu. Seasonings: Green onions (chopped), ginger (chopped), cooking wine, salt, black pepper powder, oyster sauce, soy sauce, thirteen spices, sesame oil, peanut oil. Prepare meat filling Put the chopped pork filling into a bowl, add the chopped green onions and ginger to enhance the aroma of the meat filling. Add appropriate amount of oyster sauce and soy sauce to season and color.

6. Smoked dried tofu rolls are made with dried tofu and pork stuffing as the main ingredients and are made through steps such as seasoning, rolling, steaming, and smoking. The finished product is ruddy in color, salty and delicious, and has the effects of replenishing qi, promoting fluid and moistening dryness. Ingredients preparation Ingredients: 5 pieces of dried tofu (about 750 grams), 500 grams of pork stuffing. Seasoning: 250 grams of dry starch, 35 grams of refined salt, 10 grams of monosodium glutamate, 15 grams of cooking wine, 10 grams of shredded onion and shredded ginger each, 15 grams of sesame oil, 25 grams of vegetable oil, 100 grams of white sugar.