Cream egg tofu bag
By VicentaLakin
Today we'll use the rest of the dumplings to make a veritable bag full of fresh and transparent, thin, smooth and stretchy, and a little spicy oil。
Recipe Recommendations
- eggs of 2
- leek 250 grams
- tofu skin appropriate amount
- dumpling skin appropriate amount
- edible oil appropriate amount
- oyster sauce 1 scoop
- sesame oil 1 scoop
- salt 1 teaspoon
- salty fragrance
- steamed
- half an hour
- ordinary
Steps for Cream egg tofu bag
1
Get your food ready。
2
The herbs were washed clean and dryed, cut with a knife and placed in a large bowl。
3
Tofu skin is soft with warm water, clean and dry, then shredded and placed in large bowls。
4
The boiler heats up oil and pours it into egg fluids, and, as a result, crushes it to condensate with chopsticks, then pours it into the bowl。
5
They then add salt, beryllium and refined oil to the bowl, mix it evenly and taste it according to its own taste。
6
If you like perfume, you can put a spoon in it, and then you can pack it。
7
The skin of the dumplings will be bought, and a few of them will be swung around them with a cane of the face, and will be larger and thinner。
8
Put in a few more pies, squeeze the buns and put a little fresh water on the edge of the skin。
9
When it's wrapped up, it's free, it's boiled, it's put in the steambox, and it's covered in a fire for 8-10 minutes。
10
Time to turn off the fire, open the lid, it smells good。
11
Full, bright and transparent。
12
It's really good。Cream egg tofu bag Make Tips
One, tofu skin can also be replaced by fans or soy skin; if you like shrimp skin, you can also put some on it, and I happen to be eating and buying it. Skin, now purchased, has been packed and operated for a long time, and it is difficult to operate when the water edge is lost. Three, dumpling skins, which must also be covered with a cane book, which is large enough to have a large amount of material, is smooth and transparent, looks at appetites, eats them smooth and stretches, and is really thin. The four-packed buns don't have to be giddy twice, the water goes straight to the boiler for eight to ten hours; don't steam too long, it tastes bad。