Light Crude Grain Tofu Roll Recipe
How to make light whole grain and tofu rolls?Whole grainsTofu Rolls are yummy? Actually, the method of making light whole grain and tofu rolls is not complicated.Recipe Prepare the materials and tools needed for making light whole grain and tofu rolls, then follow the steps to make it. You will definitely learn how to make light whole grain and tofu rolls and create your own delicious dish!
Light whole grain and tofu rolls Ingredients Introduction
Main ingredients:
Regular flour(dough)(200g)Whole wheat flour(dough)(150g) Yeast (for dough)(3.5g) Warm water (for dough)(180g)
Auxiliary ingredients:
Filling: Tofu (a piece) H rout(a small section) Green onion (half a stalk)Ginger(a small block)Bean vermicelli(50g) Xi Wang millet oil Olive oil(30ml) Salt(to taste) Oyster sauce (one spoon)Tsp of Sichuan pepper powder
Steps for making light whole grain and tofu rolls:
First, prepare all the ingredients such as Xi Wang corn germ oil, whole wheat flour, regular flour, yeast, tofu, etc.
Mix the yeast with warm water around 30°C, pour it into the flour bowl, then add the remaining water.
Use a mixing spatula to knead the flour into a doughy state.
Next, use your hands to shape it into a smooth dough ball. Cover it with cling film and let it ferment in a warm place until it doubles in size. Use this time to prepare other fillings.
Cut the tofu into small pieces,
6.In a non-stick pan Pour in Xi Wang corn germ oil, a bit more than for stir-frying, about 30ml.
On medium heat, fry the tofu until it is fully cooked. This removes excess water from the tofu, making it less likely to leak when rolled. Let one side of the fried tofu cool down.
Soak the bean vermicelli and cut it into small pieces.
Add the cooled tofu with chopped green onions, ginger, carrot pieces, oyster sauce, salt, and mixed vermicelli. Mix well.The prepared filling can be eaten now; taste to adjust the seasoning. The color is vividly fresh, with a fragrant and delicious texture, combining the tender tofu and smooth vermicelli for a rich mouthfeel. At this point, the dough has doubled in size, take it out and knead off any air, then divide into four portions.
Roll each portion into a large circle about 2 to 3 millimeters thick.
Leave a little space around the edges when spreading the filling on the dough. Roll from one side up into a long strip.
After all are rolled, cut them into segments about 6 centimeters wide with a knife.
Steam
Fill the steamer with water and place the tofu rolls inside. Bring to a boil over high heat, then reduce to medium for ten minutes before turning off the fire.
The fragrant and tender tofu roll is ready!
Finished product
17.Tip: Using Xi Wang corn germ oil to fry the tofu retains its original flavor. The steamed tofu rolls are fresh and inviting, providing both a main dish and side dish. A bowl of soup would be perfect!
The fragrant and tender tofu rolls are ready.
The finished product.
Tips:
Using WestKing corn oil to fry the tofu preserved its original flavor, making the steamed tofu roll fresh and tempting, perfect as both a main dish and a side.A bowl of porridge would be even better! Enjoy!
