Roach tofu
By VicentaLakin
Roach tofu, believe everyone in the North has eaten. For the northerners, who eat pasta, every fall and winter, when radish comes on the market in large quantities, vegetable prices increase and the variety is smaller, and cabbage becomes seasonal, cheap and delicious, not only for cooking, stew, but also for steaming radish tofu, radish and tofu are cheap foods, both of which are available every quarter of the year, and two cheap foods are mixed. Together, simple steaming becomes not only a staple food, but also a good digestion, with a few more foods, with vegetables and tofu, with tables and nothing but comfort and satisfaction。
Recipe Recommendations
- salty fragrance
- steamed
- several hours
- ordinary
Steps for Roach tofu
1
Prepare the main food。
2
Carrot washes off the skin and rubs it in silk。
3
Put a spoonful of salt pickled for 20 minutes and pick up the extra water。
4
Tofu cut to the ground, ginger cut to the ground。
5
When the radish is picked up, the water washes off the salt, drys it on the board and cuts it with a knife。
6
Pour radish, tofu, onions, ginger into the pot, and pour pepper powder into the ground, and pour in raw, platinum, peanut oil and salt。
7
Flour is poured into the basin, with a small amount of salt, mixed into a swirl by pouring water, with hand and smooth face, awakening for 20 minutes, venting into air for 10 minutes on the board, scrawling with a scrawny cane into the thick skin of a dumpling, and spreading the pap evenly over it。
8
Gradually from the bottom up, radish tofu rolls are better made with fermented water flour, and the guacamole is not broken。
9
Scratch it with a knife。
10
Pour water in the pot, put radish tofu rolls on it and steam the fire for 15 minutes。
11
Two minutes after steaming and opening the cap。
12
A thin, digestive radish tofu, and memories as children smell home。