Bean slag
By VicentaLakin
The day before yesterday, they made their own soybean soybean tofu leftovers which were first used for steam rolls. I'm not doing any good with my rolls, but I'm learning from someone, and it doesn't work out. That's all it took. The rest of the dough just went to steam. Don't taste like it with tofu。
Recipe Recommendations
- flour 500G
- bean dregs 200g
- cabbage 100g
- ham sausage a
- salt appropriate amount
- oil appropriate amount
- sodium carbonate appropriate amount
- baking soda appropriate amount
- yeast 5g
Steps for Bean slag
1
A mixture of flour and tofu
2
The yeast adjusts with warm water and joins the yeast water synthesis noodles
3
It ferments twice as big in warm places
4
Add an appropriate amount of methaline and soda solution to the sour, and then put a suitable amount of dry flour in the ground, and put it on the side, and then hair again
5
The cabbage was washed clean and shredded, the salt was used to kill the moisture, and the water was dried up
6
Ham intestines
7
The noodles are made of skin with a crutches
8
Paint a layer of vegetable oil
9
We've got a smooth linen of cabbage and ham intestines and a little salt
10
Start with a roll
11
Roll-ups
12
Cut it into a little bit
13
Put a chopstick in the middle of the roll
14
It'll be a roll with both ends of the roll
15
It's cold in the pot, and it's spacing in the roll
16
It's only 15-20 minutes