Spicy tofu bag
By VicentaLakin
Recipe Recommendations
- whole wheat flour appropriate amount
- yeast appropriate amount
- old tofu appropriate amount
- vermicelli appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- onion appropriate amount
- chili powder appropriate amount
- salad oil appropriate amount
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for Spicy tofu bag
1
Flour and yeast are mixed, and slowly watered into a soft, hard-to-eat pasta. (Plate flour: water = around 2:1. Every 500 grams of flour plus about 5 grams of yeast) is fermented twice as large。
2
old tofu is cut into pieces of about 3 cm thick and evaporated in the pot for 30 minutes。
3
Take out the tofu, cut Ding when his hands are not hot。
4
Cleaning, cutting flowers
5
Powders are softened with cold water in advance, resulting in leaching。
6
cut the powdered strips into 1 cm。
7
Tofu, powder, onions in containers, salt, 13 spics, pepper powder and salad oil, evenly mixed。
8
The fermented noodles take out, the exhausts, the strips。
9
Cut the agent, tweak it into thin skin on the middle edge。
10
Pack in a proper amount。
11
Squeeze it like you like。
12
Cold water enters the pot, places the buns in a wet-clothed cage, again awakes for about 15 minutes, opens fire, goes up, steams for 15 minutes, and thorium for three to five minutes。