Chinese Food
Vegetarian tofu vegetable roll
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Get 100 vegetarian recipes. Add wechat-ablert1. Zero calorie burden. Steam out the original tofu and vegetables for nutrition and freshness. 2. no hair noodles. No need to learn stuffing. Simple Kwai. 3. No friends. How many times do you want to make a recipe? I feel that my craft is not perfect. Today, I have the tofu and vegetable roll that my grandmother passed on to my mother again. My mother has carried forward and published it decisively. I can't let my mother's craft lose. I've worked hard for my mother all my life to make recipes. I'm so happy. Mom looked at me happily writing her recipe.
Cooking ingredients
Cooking Steps
Step1:Chop cabbage. Marinate for a while. Pinch to remove wate
Step2:Tofu crushed. Mix with cabbag
Step3:Chopped green onion and ginger. Put them on the cabbage and tofu stuffing.
Step4:Heat the oil until it's just smoking. Pour it on the sink, mainly on the scallion and ginger. Put in salt. Mix all the stuffing.
Step5:Smooth the flour and water according to 3-1. Divide into two part
Step6:Roll the dough into a round pancake, put in the stuffing and spread evenly. The thickness of pancake is about the thickness of dumpling ski
Step7:Roll from one end to the other. Use chopsticks to divide evenly into several parts and press (the ancestral skill of steaming well without exposing the stuffing). Then cut the pressed marks. Apply oil to the bottom. Put it in the drawer.
Step8:Boil the water in the steamer and put it into the drawer where the vegetable roll is arranged. Steam for 15 minutes. Because the bottom of the vegetable roll is smeared with oil, it's easy to put the drawer into the plate and serve it. The original taste is very delicious. It's more unique with dipping materials. In order to take a picture, my mother put it upside down and then turned it over^_ ^. the back button is a little bump on the drawer. I feel very distressed. Mom was writing a recipe for the first time. I'm very concerned. I'm afraid it's not good to take photos. No fans^_ ^。
Step9:1. There is only scallion and ginger salt in the seasoning. In order to ensure the original taste of tofu. Chefs and chefs like heavy taste. You can adjust it by yourself. 2. Roll the dough to 2 or 3 mm. It's similar to the thin and thick dumpling skin. 3. Before putting it into the cage drawer, apply oil. Otherwise, it will not take off. It will not look good if it is broken. 4. I think this recipe is very good and delicious. But the cooks who like other vegetables, such as spinach and mustard, can match the stuffing as they like.
Cooking tips:1. There is only scallion and ginger salt in the seasoning. In order to ensure the original taste of tofu. Chefs and chefs like heavy taste. You can adjust it by yourself. 2. Roll the dough to 2 or 3 mm. It's similar to the thin and thick dumpling skin. 3. Before putting it into the cage drawer, apply oil. Otherwise, it will not take off. It will not look good if it is broken. 4. I think this recipe is very good and delicious. But the cooks who like other vegetables, such as spinach and mustard, can match the stuffing as they like. There are skills in making delicious dishes.
