How to make tofu vermicelli filling

The general way we cook vermicelli is to stew it. However, many people also combine vermicelli with other ingredients to make fillings for consumption. The most common filling is tofu vermicelli filling. So, what is the specific method of making this filling? Today we will take the recipe of steamed buns with tofu and vermicelli filling as an example, and hope that everyone can develop more ways to eat vermicelli.

Peel and clean the onion, ginger and garlic, and cut them into pieces for later use.

Wash the tofu, put it into a pot of boiling water and cook it thoroughly, then remove it, drain it, and chop it into small pieces for later use.

Soak the vermicelli in warm water until soft, then remove and chop it into small pieces for later use.

Put the cut tofu into a bowl, add appropriate amounts of minced garlic, chopped green onion, chopped ginger, sesame oil, chicken essence, table salt, and light soy sauce and mix well to make the filling.

Mix flour and yeast together, add warm water, knead evenly, add appropriate amount of baking soda, knead evenly and thoroughly, roll it into a round skin, put the filling in the middle of the round skin, pinch the edges tightly to make the buns.

Place the raw buns into the steamer and steam over high heat for about 15 minutes until cooked, then they are ready to eat.

Tofu is the most common soy product, also known as water tofu. According to legend, it was invented by Liu An, King of Huainan in the Han Dynasty. The main production process is pulping, which is to make soybeans into soy milk; the second is coagulation, which is the soy milk coagulating into a gel containing a large amount of water under the combined action of heat and coagulant, i.e. tofu.

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Tofu is the main ingredient of vegetarian dishes in my country. According to our ancestors’ memories, it was very unpalatable at first. However, after continuous transformation, it gradually became popular among people and was hailed as “plant meat”. Tofu can be produced all year round without being restricted by seasons, so it can be used to adjust the variety of dishes during the off-season for vegetable production.

There are two types of tofu: northern and southern tofu, and the main difference lies in the ingredients used to make the tofu. Southern tofu is made with gypsum, and the solidified tofu pudding has a higher water content and a tender texture, with a water content of about 90%; northern tofu is mostly made with brine or soursop, and the solidified tofu pudding has less water content and a tougher texture than southern tofu, with a water content of about 85%. However, due to its lower water content, the tofu flavor is stronger, the texture is tougher, and it is easier to cook. Tofu is a traditional Chinese food that is delicious and healthy.

Vermicelli is a traditional specialty food made from sweet potatoes, potatoes, etc., which are processed through grinding and sedimentation to form dry strips. Different parts of China have their own unique production processes. The finished vermicelli is grayish white, yellow or yellowish brown. It can be divided into round vermicelli, thin vermicelli and wide vermicelli according to its shape.

After cooking, the vermicelli tastes smooth and elastic, and can be made into pork, chicken, etc.