Recently, our LG has been making outstanding contributions to the Ministry of Railways, the Ministry of Aviation, and the Ministry of Transportation. Traveling back and forth between home and major cities makes my stomach uncomfortable. It's really hard. Therefore, as long as I am at home, I will try my best to cook some delicious meals to recuperate his appetite. When the stomach is uncomfortable, the staple food should be mainly pasta, especially dough, which is most conducive to digestion. Rice contains a lot of acid, so eat less rice.
Today's rolls do not add water, but use fresh tofu and tofu dregs completely instead of water to knead the dough, so the finished product is softer. In addition, I added some chopped chives and chewed them------
tofu rolls
By LisaWindler
Recipe Recommendations
Steps for tofu rolls
1
Put the flour, yeast, and fresh tofu into a basin and grasp well.
2
Add the tofu dregs little by little and knead until they are in a ball.
3
Cover with plastic wrap and place in a hot water pot to ferment until 2.5 times in size.
4
Remove the fermented dough and knead it well.
5
Stir into a rectangular dough sheet, pour in vegetable oil and brush evenly.
6
Wash the chives and cut them into pieces, place them in a bowl, add a little vegetable oil and salt, and mix well. Spread evenly on the dough sheet.
7
Roll the dough sheet tightly from top to bottom, closing the dough down.
8
Take a length of cotton cord and divide 5 into equal parts.
9
Use chopsticks to press horizontally on each dough. Continue brewing for 15 minutes. Steam over medium to medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, and then take out.