Tofu pickles
By VicentaLakin
This morning's mushroom sauce was used to make a bun in the afternoon。
Recipe Recommendations
- whole wheat flour 500G
- yeast 5g
- water
- old tofu appropriate amount
- Homemade mushroom paste appropriate amount
- sweet potato vermicelli appropriate amount
- leek appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- salad oil appropriate amount
- salty fragrance
- steamed
- ten minutes
- ordinary
Steps for Tofu pickles
1
A yeast is added to the whole wheat flour, and water is added to the anointed lasagna and fermented twice as large as the membranes。
2
Old tofu cuttin, rind, dry water。
3
The red fries are soft, sliced and mixed with soy-dry mushroom sauce。
4
Add dried tofu。
5
The herring washes clean the leachate and shreds it。
6
Add a proper amount of salad oil and pepper powder, without saline。
7
The fermented pasta takes out smooth, and the proper amount of pasta takes out the growth strip。
8
Cut the agent。
9
It's made of thin, middle edges。
10
It's time to put salt on it。
11
Pack in a proper amount. Whole wheat flour is not as condensed as fine flour, so you don't have to squeez it, or it's easy to break it。
12
Collapse the shape。
13
Steam cages are covered with wet cloths or silicone pads that are adhesive. Open into the bag at intervals of 15 minutes again. Cold water boilers, heat fires, steam for about 12 minutes, suffocation for 5 minutes。