How to make paper-wrapped tofu

People should be familiar with tofu, a very common soy product in people's daily life. It is popular because of its smooth taste and high nutritional value. There are many ways to eat tofu. Some people like to stew it, some people choose to fry it, and a more novel way is to wrap tofu in paper, which is also very delicious. Here I will introduce the complete method of cooking tofu in paper.

1. Paper-wrapped soft tofu

Material

20 grams of diced bacon, 25 grams of fresh green beans, 10 grams of diced carrots, 30 grams of egg liquid, 100 grams each of rennet tofu and breadcrumbs, and 24 sheets of glutinous rice paper. Seasoning: 50 grams each of fish sauce and fresh soup, 1000 grams of salad oil, and 15 grams of cornstarch.

practice

1. Cut the fat tofu into 0.2 cm cubes, blanch it with fresh green beans and carrot cubes in boiling water for 2 seconds, remove and set aside;

2. Put the diced bacon in boiling water for 2 seconds, remove it from the pot and stir-fry it over medium heat for 1 minute;

3. Put the pot on the fire, add the fresh soup, diced tofu, fresh green beans, diced carrots, and diced bacon, boil over high heat, remove the foam, turn to medium heat, add 8 grams of cornstarch to thicken, after 3 seconds, add 5 grams of cornstarch to thicken again; after 3 seconds, add 2 grams of cornstarch to thicken for the third time, so that the diced tofu, green beans, diced carrots, and diced bacon are mixed together until no water spits out;

4. Use 24 pieces of glutinous rice paper to wrap diced tofu, fresh green beans, diced carrots, and diced bacon into 12 rectangular tofu buns. Drain 1/3 of the tofu buns with egg liquid and bread crumbs to make the tofu buns.

5. Place the pan on high heat, add salad oil and heat until 50% hot. Add the tofu buns and fry for 3 minutes until golden brown. Serve with fish sauce.

2. Deep-fried paper-wrapped tofu Ingredients: 8 to 10 pieces of wafer paper, 3 pieces of tofu, 2 taels (80 grams) of shrimp, 2 taels (80 grams) of barbecued pork, 3 mushrooms, 1 scallion, and 1/4 cup of cornstarch. Ingredients: Seasoning: 1/4 teaspoon salt, 1 teaspoon chicken powder, 1/2 teaspoon sesame oil and sugar each, a little pepper, 3 tablespoons cornstarch.

practice:

1. Rinse the tofu, drain and mash it; remove the black intestines of the shrimps, rinse and wipe dry, and use a knife to press them into shrimp paste; chop the barbecued pork, soak and chop the mushrooms, and cut the green onions into small pieces.

2. Mix all the ingredients in a large bowl, add seasoning and stir until sticky. Place on a plate dusted with oil and flatten. Steam for 10 minutes. Take out and let cool. Cut into strips, sprinkle with cornstarch, wrap with wafer paper, and sprinkle some cornstarch on the surface.

3. Heat 3 cups of oil, fry the paper-wrapped tofu until crispy, take it out, filter out the oil, place it on a plate, and eat with Huai salt or chili sauce.

Method 3:

1. Wash the tofu, blanch it in boiling water, cut it into 5 to 6 cm long, 2.5 cm wide and 0.5 cm thick slices, and put them into a bowl. Take the lettuce leaves and carrots, wash them together, cut them into slices slightly smaller than the tofu slices, blanch them in boiling water, cool them with cold boiled water, drain the water, put them into the bowl containing the tofu slices, then add sesame oil, soy sauce, MSG, cooking wine, sugar, vinegar, etc. to the bowl and marinate them.

2. Cut the cellophane into 15 cm square pieces and place them flat on the chopping board. Take one piece of the marinated tofu slices, carrot slices, and lettuce leaves, stack them together, and place them on top of the paper. Then fold up one corner of the paper, then fold the other two corners in, and finally fold up the remaining corner and sandwich it in the middle, leaving the corner of the paper exposed. Wrap all the ingredients in this way to make the paper-wrapped tofu dough.

3. Place a pot on the fire and heat the oil to 50% hot. Put the paper-wrapped tofu into the pots one by one and fry them. Turn them over while frying. When you see the paper package float up, press it into the oil with chopsticks. When the oil temperature in the pot rises to more than 70% hot, quickly pour the tofu into the colander, drain the remaining oil, and arrange them on a plate. When eating, use chopsticks to pinch the exposed corners of the paper and remove the cellophane.