Bean tofu egg dumplings
By VicentaLakin
Bean curds, home-cooked. It's delicious。
Recipe Recommendations
- white flour 1 kg
- cabbage half a
- tofu
- eggs two
- onion appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salty fragrance
- cook
- an hour
- ordinary
Steps for Bean tofu egg dumplings
1
And noodles. It doesn't matter if it's not smooth。
2
Eggs scattered. It's hot and hot, eggs in the pot, and it's broken with chopsticks. Splendid out of backup. If it's big, grab another chopstick, pick it up, pick it up。
3
Big cabbage. Use this little tool to cut the cabbage into particles. Sliced cabbage with a little salt, pickled for a few minutes, cut the tofu first, cut the tofu and pull the water out of the cabbage. I'm using cabbage, so much water, if more water comes out with the root。
4
Cut tofu. Tofu cut into particles。
5
Cut the onions. Cutting into onions. All the material is ready。
6
Take out the face, rub it again, it's easy to smooth. The face is made into a small agent。
7
Put all the material in the basin. Add 13 fragrances, chickens, perfumes, peanut oil, raw, salt, to mix. Remember when the cabbage killed the water, the salt was gone. It's not rare to do it。
8
Packing dumplings. It's all the shapes you like, it's not squeezing, it's half a month。
9
Cook dumplings. Put a little salt in the water that boils dumplings, and when the dumplings are boiled, they are not easily attached. The dumplings are in the pot, the water is running cold, the water is running cold, the three points are almost ripe. The dumplings get fat when they're ripe, they get a dumpling, they squeeze it with chopsticks, and it's easier for the dumplings to bounce back, they're cooked. No, you try it。
10
The finished chart。