What are the methods of making dried tofu rolls with meat filling?

Dried tofu rolls with meat filling is a local delicacy made with tofu and pork filling. It is not only nutritious, but also can supplement the nutrients and various proteins needed by the body if consumed regularly. It is very good for the body. The preparation method is also very simple. You can make it at home and add the amount of meat filling according to your personal taste.

What is the method of making dried tofu rolls with meat filling?

Main ingredients: 2 sheets of Northeastern dried tofu, 250 grams of pork filling

Prepare the pork filling. Add appropriate amount of chopped green onion and ginger. Add salt, oyster sauce, pepper, chicken essence, cooking wine, an egg white, cooking oil, dry potato starch (do not use wet starch), and mix well in a clockwise direction. Let sit for 5 minutes.

Prepare 2 sheets of Northeastern dried tofu. If the dried tofu is too thin, you can use two sheets stacked together, or just one sheet if it’s thicker. Cut into appropriate sizes according to the size of the steamer. Lay flat on the panel. Use a spoon to spread the prepared meat filling evenly on the dried tofu. Leave about 3 mm on the four sides to prevent the meat filling from swelling out during steaming.

Roll up the dried tofu from one end, and try to roll it tighter, not too loose.

Use a toothpick to poke some small holes in the rolled tofu rolls. Add appropriate amount of water into the steamer and place the steamer on top. Place the dried tofu rolls on the steamer. Bring the pot to a boil over high heat and steam over medium heat for 15 minutes.

After steaming, take out the dried tofu rolls and let them cool. Cut into slices.

Make sure it's completely cool before cutting. When it's hot, everything falls apart

Cut dried tofu rolls with fried peanuts, a simple home-cooked appetizer - cold platter is ready

Other approaches

Carrot Roll Pork

Material

Shrimp, mushrooms, pickled mustard greens, water chestnuts, onions, starch, egg white, salt, pepper, sugar, sesame oil, chicken stock, radish

practice

1. Chop shrimp into paste and mince meat;

2. Soak mushrooms in water and dice;

3. Soak the winter vegetables in water and chop them, chop the water chestnuts, and chop the green onions;

4. Stir the above ingredients vigorously to make stuffing, add starch, egg white, salt, pepper, sugar, sesame oil and chicken essence to season evenly;

5. Slice the radish into large pieces, soak it in salt water until soft, wrap it with stuffing, put it in a bowl and steam it over high heat for 8 minutes;

6. Then pour the juice in the bowl into the pot, thicken it with water, and pour it on the radish rolls.

Sauce leaf meat

Material

500 grams of premium pork belly and 50 grams of glutinous rice. Seasoning: 14 palm leaves, 5 grams each of peanut butter, sesame paste, pork rib sauce, shacha sauce, satay sauce, 10 grams of oyster sauce, 10 grams of salad oil, 5 grams each of MSG and salt.

practice

1. Cut the pork belly into 2 cm wide, 5 cm long and 1 cm thick strips. Put peanut butter, sesame paste, pork rib sauce, shacha sauce, satay sauce, oyster sauce, MSG, salt and other sauces into a bowl, add salad oil to dilute and mix well for later use.

2. Stir the diluted sauce into the pork belly and glutinous rice and soak overnight. Then take out the meat and rice and wrap them together in palm leaves into a rectangular shape.

, steam in a steamer over high heat for 2 hours.