Rapeseed, tofu and shrimp buns

2024-06-24 19:03:42  Views 2 Comments 0

Health benefits

Shopee: Tongru
Tofu: Detoxification
Soy sauce: Promoting blood circulation and removing blood stasis

Ingredients

Rapeseed ( 2 pounds )
Shopee ( 1 bowl )
Tofu ( 1 catty )
Four ( 3 bowls )
Oil ( appropriate amount )
Oyster sauce (appropriate amount)
Salt ( appropriate amount )
Yeast powder ( Appropriate amount )
Pure milk ( 1 bag )
Warm water ( appropriate amount )
Soy sauce (appropriate amount)
Thirteen incense ( appropriate amount )
How to make small rapeseed, tofu and shrimp buns
  • Illustration of how to make rapeseed, tofu and shrimp buns 1

    1. Find a basin, add an appropriate amount of yeast powder and dissolve it with warm water, then add pure milk, 3 bowls of flour, a little salt, mix the flour into a dough, don't make it too hard, cover it Put it in a pot and wait for fermentation.

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    2. Soak the shrimp skin 3 to 4 times in warm water to remove excess water and set aside..

  • Illustration of how to make rapeseed, tofu and shrimp buns 3

    3. Wash the rapeseed and blanch it in hot water to remove excess water.Chop the tofu into small dices, and chop the green onions for later use.

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    4. Add all the prepared ingredients together and add an appropriate amount of washed dried shrimps.Mix oyster sauce, salt, oil, soy sauce, thirteen spices and set aside.

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    5.The noodles fermented in about 2 hours.This is fermented noodles.

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    6. Take out the fermented dough several times and knead it to remove the inside.of air, cut into small doughs of about the same size.

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    7. Roll the small dough into a bun wrapper.

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    8.Add appropriate amount of filling to the bun skin.

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    9. Wrap it into the shape you like, put the cold water into the pot and cover it Put the lid on and let it ferment for about twenty minutes, then turn on the high heat and start steaming the buns.

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    10.Turn off the heat and simmer for one minute.Open the lid and the buns will be cooked..

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    11. Put it on the plate and the delicious rapeseed buns are ready.

Tips

After blanch the rapeseed in hot water, there will be no excess water when wrapping it, and the remainder can be easily wrapped into the bun wrapper.

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