Pumpkin mustard tofu bag
By VicentaLakin
Recipe Recommendations
- fragrant mustard appropriate amount
- tofu appropriate amount
- shrimp skin appropriate amount
- old pumpkin appropriate amount
- flour appropriate amount
- yeast appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
Steps for Pumpkin mustard tofu bag
1
The old pumpkin goes to the pelts and steams。
2
Put a spoon in the mud。
3
Flour and yeast mixed into pumpkin mud。
4
And it's smooth and fermented in the warm of wet cloth。
5
It's fermenting time to prepare the pie. The mustard is clean。
6
And boiled boilers soft, and made cold。
7
Squeeze off the water。
8
Tofu cutter。
9
Mustards, tofu, shrimp skins in large bowls, with oil, salt, garlic and beryllium mixed in。
10
The fermented noodles, poking flour with their fingers, did not collapse and did not shrink。
11
Noodles are pulled out of the release board, and the exhausts are pressed, smooth and swollen。
12
Split the small agent, flatten。
13
Don't be too thin。
14
Put the mustard tofu on。
15
Wrap it in a willow bag。
16
They were put in a box with corn leaves, and when the buns became large and lightened, cold water steamed the pot, the water blew up and hit the fire for 12 minutes, and the fire was shut down for 5 minutes。
17
The soft and delicious vase。