Northeast smoked dried tofu roll
By AdellaKihn
A common home-cooked dish in Northeast China, a kind of smoked pickles, is relatively simple to practice. However, it has a rich taste and taste, and is basically a necessity for drinking. Let me introduce the practice to you below!
Recipe Recommendations
- eggs one
- water 6 scoops
- white sugar 3 scoops
Steps for Northeast smoked dried tofu roll
1
Prepare the filling, add the eggs and seasonings to the meat filling and stir well.
2
Add starch and water and stir clockwise until well.
3
Change the dried tofu to the appropriate size and spread with meat filling.
4
Roll into tofu rolls, use a toothpick to poke the eyes to prevent foaming, close the tofu rolls face down and place them in a steamer. Boil the pot for 25 minutes and come out!
5
Lay tin foil on a wok (easy to clean) and add white sugar.
6
Use chopsticks to set up the tofu roll, start smoking, and turn off the heat after smoking for 30 seconds.
7
Brush with sesame oil immediately out of the pan to prevent the surface from drying out.
8
OK, let's start.