How to prepare cabbage and tofu filling

Cabbage and tofu are two commonly eaten foods. These two foods can not only be made into stir-fried dishes, but also chopped into small pieces and used as stuffing. Cabbage and tofu stuffing can be made into dumplings or buns, but it should be specially processed. First, the tofu should be cut into small pieces and the cabbage should be cut into fingernail-sized pieces. The cabbage needs to be blanched in water, and some meat products can also be added for seasoning. The filling is delicious and tasty.

Dumplings made with cabbage, vermicelli and tofu are delicious, but they need to be processed separately before mixing the stuffing.

The cabbage needs to be blanched in water, the vermicelli also needs to be blanched in water to soften, and the tofu is cut into pieces and fried until the surface is golden brown. Then chop them separately, add cooked oil, chopped onion and ginger, seasonings, etc., mix well and it is ready to use.

How to make cabbage and tofu filling:

1. Wash the vermicelli, boil water, soak the vermicelli until it becomes thick and soft, and cut into small pieces.

2. Wash the cabbage, cut into small pieces and chop.

3. Wash the tofu, put on disposable gloves and crush it.

4. After chopping the cabbage, squeeze out the water, mix it with tofu and vermicelli filling, and add salt.

5. Add five-spice powder, olive oil, vermicelli, oyster sauce, chicken essence, green onion, light soy sauce, and sesame oil and mix well.

6. After stirring evenly, you can make stuffing and eat it. Dice the tofu and fry it in a pan. Blanch the cabbage in water, squeeze out the water and chop it into small pieces. Soak the vermicelli in water and boil it. Chop the vermicelli into small pieces after it is cooked. Then put everything together, add some oil, salt, MSG, chicken essence, and sesame oil and mix well.

The dough should be fermented in advance. Stir 500g of flour and yeast with warm water and pour into the flour. Add 5g of white sugar to promote rapid fermentation.

Prepare the filling ingredients; cabbage, minced meat, tofu, pickled mustard greens, green onions and ginger.

Blanch the cabbage in boiling water for 3 to 5 minutes.

Take out the minced meat and squeeze out the moisture.

Crush the tofu and mix it with the minced meat, then add chopped snow vegetable pickles and various seasonings.

Knead the fermented dough on the panel to release air, and then let it rest for 5 to 10 minutes.

After it has rested, roll it into long strips, pinch it into dough pieces, and then roll it into bun skins. Slightly thicker in the middle.

Start making stuffing;

Wrapped tofu and cabbage buns

Let it rest on the panel for 8-10 minutes until it expands to 1.5 times its original size.