Carrot tofu dumplings
Ingredients: salt,tofu,carrots,black fungus,pork,egg white,white sugar,salad oil,sesame oil,onion,flour,oyster sauce
Recipe Recommendations
- salty and fresh
- cook
- an hour
- simple
Steps for Carrot tofu dumplings
1
Chop the meat filling. I bought the ground meat. There are already ground onions and ginger in it
2
Add salt, sugar, egg white, and a small amount of water, and stir in one direction until strong. Add a small amount of water again, and stir until the meat filling is relatively thin. Add a tablespoon of oil and stir well
3
A piece of tofu can be blanched with boiling water twice to remove the flavor of tofu
4
Squeeze the tofu into mud with your hands
5
Rub the carrot into silk
6
Soak black fungus, cut into the powder, forget to pat, put all the ingredients together, add 1 spoonful of oyster sauce, 1 spoonful of sesame oil, appropriate amount of salt, and chopped green onion
7
Stir all well
8
Slowly pour cold water into the flour
9
Stir with chopsticks while pouring, until dough becomes fluffy
10
Knead into smooth dough and soak for half an hour
11
Sprinkle dry powder on the chopping board and knead it into a long strip
12
Add the right size dose
13
Roll into dumpling skins
14
Take a piece of dumpling skin and add stuffing
15
Close your mouth and make dumplings
16
Everything is wrapped and the rest is frozen in the refrigerator. This is the last batch
17
Boil water in the pot
18
Add the dumplings, after the water boils, add cold water, order twice, and they are almost cooked
19
The cooked dumplings, er, seem to be a little too big and not delicate enough
20
The steaming dumplings are out of the pot
21
Bite open it and take a look. It is very nutritious