Crispy tofu cake
Ingredients: salt,carrots,black fungus,pork,cooking wine,salad oil,soy sauce,ginger,water,soy sauce,black pepper,pepper powder,sesame oil,self-raising flour
Recipe Recommendations
- self-raising flour 200 grams
- water 104 grams
- black fungus appropriate amount
- pork appropriate amount
- carrots appropriate amount
- ginger appropriate amount
- salad oil appropriate amount
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- soy sauce 1 scoop
- salt half a spoonful
- pepper powder appropriate amount
- black pepper appropriate amount
- sesame oil a little each
Steps for Crispy tofu cake
1
1 Preparing materials
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2 Prepare seasoning
3
3 Start mixing dough first
4
4 Slowly add cold water while adding water
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5 Rub until three lights, hand surface, basin light
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6 Cover and wake up for 5 minutes
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7 Open the lid and knead for another 5 minutes. Repeat this twice
8
8 can be used
9
9 When you wake up, you can dice the carrot, tofu, meat, ginger, and tear the black fungus into small pieces by hand
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Pour a little oil into 10 pots and add shredded ginger
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11 Add diced pork and stir fry
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12 Mix a little salt
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13 Add cooking wine
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14 Join the soy sauce
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15 Add the first avenue fresh
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16 Pour in diced carrots and small pieces of black fungus
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17 Stir fry several times and turn off the heat
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18 Pour in some sesame oil and mix well
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19 Mix with diced tofu, add pepper powder, black pepper powder, onion, ginger, garlic and spicy powder
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19 Mix well and cool
21
21 Place the dough on the chopping board, sprinkle with some dry flour to prevent sticking, and divide it into four doses
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22 Take a dough, press it flat, and roll it into a rectangle
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23 Then place the dough horizontally and place it into the filling shop evenly
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24 Then hold the dough at the corners with your hands and pull it to both sides
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25 Roll it up again so that the filling does not leak out
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26 After rolling, pinch the two sides tightly, so as not to leak the filling, put it aside and roll the next one
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27 To prevent the moisture on the surface of the cake from evaporating and drying, cover it with a slightly wet gauze
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28 Heat the pan, add the oil, and then rotate the pan until the entire pan is covered with oil
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29 Put in two pieces of cake
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30 Pour into a bowl of flour water
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31 Cover and cook over medium heat
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32 Make a sizzling sound, open the lid and turn it over
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33 Pour a little oil around the periphery and fry until golden brown on both sides
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34 Finished productsCrispy tofu cake Make Tips
This is probably the dish with the longest process in my collection! There are a few key points:
1. When mixing the dough, add water while stirring; don't pour it all in at once. Everyone knows this, just repeating it.
2. Next, let it rest for 5 minutes and knead for 5 minutes. Do this twice. Doing this ensures the dough is obedient and stretches easily during the wrapping process later.
3. After wrapping, cover with a wrung-out damp cloth to prevent the dough surface from drying out. This way, the dough skin can stretch and stays elastic.
4. When wrapping, be careful not to let the filling leak out. It's best not to roll the dough skin too thin.
5. When frying, it's best to use a non-stick frying pan. If you don't have one, make sure the pan is hot and use more oil, otherwise it will stick and the final product will be a mess.