Tofu skin steamed buns are a delicacy in "Dream of the Red Chamber". Tofu skin is called "Ganzhang" in Wuhan and "Youpi" in northerners. Boil the soy milk without coagulant, wait for it to cool, take out the layer of skin on the surface, and then dry it.
I used to think that this "tofu skin" and the usual "dried tofu" were the same kind, but in fact they were completely different. Dry tofu Dry tofu (gndāðufu) is a specialty of Northeast China, also known as "Northeast Dry Tofu". It is a tofu product pressed into thin slices. It is different from the tofu skins and Qianzhang 'er produced in the south, as well as the tofu bamboo and dried tofu.
The tofu skin steamed buns are also made by wrapping stuffing in the pan and steaming them. Today, I fried them in oil. The main reason is that the tofu skin I bought is too wet, so I don't think it will look too good after steaming. Simply change steaming to frying, which seems a bit like spring rolls! Just call him a weight-loss version of steamed buns!
Bean skin steamed buns
By DorcasWill
Steps for Bean skin steamed buns
1
Prepare ingredients.
2
Cut the cabbage a few times, sprinkle with salt, place it in a basin and gently grab it a few times to flood the water.
3
Scramble the eggs into shredded eggs. After heating the oil, pour in the eggs and use chopsticks to divide them.
4
Wash the mushrooms, squeeze dry, and chop them into cubes.
5
After kneading the cabbage to remove the moisture, squeeze it.
6
Squeeze the water, then chop it up.
7
Add five-spice powder, salt, chicken essence, and soy sauce to taste all the ingredients for filling.
8
Wrap tofu into the stuffing.
9
Tofu wrapped in stuffing.
10
Thin oil on low heat, slowly fry until golden on both sides.