Spicy rice rolls with bean dregs
By JosueTrantow
The tofu jelly is delicious and easy to make, but the subsequent workload is also relatively large, which is the processing of bean dregs. I usually make steamed buns, rolled rolls, etc., because when I eat this way, I use less oil. If I make cakes, I have to fry them with oil. If I eat more, I will grow a lot of meat, which is not worth the gain! This steamed roll is the follow-up work of making tofu pudding yesterday. The proportion of bean dregs is large, and the taste is obviously coarse grain. I like it very much. Plus, I am tired and hungry from visiting Slender West Lake. After making it, I ate three in a row. Haha, I don't know which night I ate so much! Comfort yourself: Anyway, what you eat is bean dregs, so if you eat more, you won't get fat!
Recipe Recommendations
- flour 500 ml
- bean dregs 350 ml
- warm water 90 ml
- spicy oil appropriate amount
- salt a little
- slightly spicy
- steamed
- several hours
- simple
Steps for Spicy rice rolls with bean dregs
1
Put the okara and flour together and pour in warm water that has melted the yeast.
2
Knead into dough, cover with plastic wrap, and place in a warm place to ferment.
3
Fermentation ends after 3 hours.
4
Place the dough on a hand-powdered plate and knead until smooth.
5
Roll into dough, spread with spicy oil, and evenly sprinkle with salt flowers.
6
Roll it into a long roll.
7
Cut it into sections with a knife.
8
Take two paragraphs and stack them together.
9
Use chopsticks to press in the middle.
10
Roll the green body into a roll and place it in a steamer to wake for about 40 minutes.
11
Open fire and steam for about 25 minutes, turn off the heat, and set for another 3 minutes.