Tofu rolls
By VicentaLakin
Let's say tofu, it's a simple pasta, and don't worry if it looks good in shape like a bun, and don't squeeze it like a bun. This tofu plot has to start in high school. In high school, the parents were afraid of losing their homes, and a relative was close to the school, walking for 10 minutes and living with them. Relatives, a typical rural woman with a good mind, can make all kinds of delicious and beautiful traditional pasta -- dumplings, buns, tofu rolls -- especially the dumplings, little chords, bending like moon teeth, a lid of dumplings, trying to make it look like it's skating, snowy, soft, soothing. It was hard to remember that the school had just started as a farm and that a cousin in his family was in school, working in the field every morning and coming back for dinner at noon. Relatives are clean and come home at noon every day, and their meals are almost ripe, and the most they make is tofu rolls. In rural areas, tofu is cheap, and from the ground to the road, it's made of home-grown wheat. A large basin, with a few bowls of flour, water and conglomerates, tofu, cut onion onions, put a bit of abrasion, put a bit of oil in it, put on a platinum, half of it with tofu, left the other half with a lid on it, squeezed it with its hands, cut it, put some water on the pitcher, put some tofu on the side of the pot, burn it, and eat it. It's still a little fragrance, it's smelly, it's smelly, it's a bite of juice coming out of the bottom. Every time you eat it, you have to push your head forward, you're back, you're afraid the juice will spill on your clothes
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Tofu rolls
1
Flour mixed with water and mixed into an ear
2
And a noodle, and then a 15-minute stretch
3
(a) Tofu, crumbs of ginger onions, cut in pieces, together in bowls, eggs, modulated; five fragrances, oiled salt; and impersonation as spares
4
Put a flat on the good noodles
5
- The skin of the square
6
Half the face is covered with tofu
7
The other half is covered with tofu
8
(b) Press the surroundings at the lower end of the palm and then crush the whole face into a small rectangular form
9
It's used to cut through the pressure
10
(b) Tofu rolls with tofu oil
11
I'll fry it to two
12
I'll fry it to two。
13
Let's go
14
Take another lookTofu rolls Make Tips
Tips: 1. If you don't like tofu flavor too strong, you can soak in water first to remove the tofu flavor;
2. The taste of tofu is relatively light, so when seasoning, you need to add more seasoning;
3. When frying, you like it greasy, so you can add more oil to make the surface a little crispy;
4. If you don't like it too oily, you can put the tofu rolls first, heat it a little, and then add less oil to absorb less oil;
5. I don't like to eat too crispy food. You can wait until the surface becomes a little hard and add some water, which is equivalent to frying it in water;
2. The taste of tofu is relatively light, so when seasoning, you need to add more seasoning;
3. When frying, you like it greasy, so you can add more oil to make the surface a little crispy;
4. If you don't like it too oily, you can put the tofu rolls first, heat it a little, and then add less oil to absorb less oil;
5. I don't like to eat too crispy food. You can wait until the surface becomes a little hard and add some water, which is equivalent to frying it in water;