How to make tofu skin buns in a dream of red mansions

Ingredients: three pieces of bean curd skin, five grams of dry ladle, one tablespoon of salad oil.

Stuffing: 30g of bamboo shoots, three mushrooms, a little celery, a little coriander, chicken breast stuffing100g, 50g of fungus, and chopped shrimps.

Seasoning: soy sauce, sesame oil, starch, salt and wine.

Exercise:

1. Soak the bean curd skin with clear water and cut it into cubes.

Mushrooms and shrimps are soft. Shred mushrooms, fungus and bamboo shoots, finely cut celery and coriander, pour in seasoning and stir-fry in a pan. Mix with chicken breast after serving.

3. Spread the tofu skin flat, put the stuffing one by one, grab the bag, then tie it tightly with a dry ladle and steam it in a steamer for a quarter of an hour.

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Tofu skin steamed bun

Tofu skin, tofu coat. Li Shizhen said in Compendium of Materia Medica: "The method of tofu began with Liu An, king of Huainan in Han Dynasty. Black beans, soybeans, white beans, mud beans, peas and mung beans are all acceptable. Methods: Soak in water, crush, filter to remove Me, fry, precipitate with salt water or alum juice or vinegar, and then collect. Others are put in vats, and gypsum is collected at last. Generally, bitter, salty, sour and spicy things can be restrained. Those things that condense on their surfaces are exposed and dried, which is called tofu skin. "

In the Qing dynasty, there were several ways to make steamed buns with tofu skin. First, use tofu bags to make stuffing, such as paper bags, make square bags, seal them with egg white paste, and steam them in cages; First, cut the rotten skin into small pieces, wrap it in a bag, close it with hemp thread, steam and set it, and then remove the hemp thread. There are also tofu chopped, mixed with condiments to make stuffing, covered with noodles and steamed. Looking at the name "tofu skin steamed stuffed bun", it seems to be the former rather than the latter. Tofu skin steamed stuffed bun was also a tribute in Qing dynasty, which was found in the archives of imperial meals in Qing palace.

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The stuffing of "bean curd skin steamed stuffed bun" is as follows: wash the bought oil skin with clear water, soak it in boiling water, soften it and cut it into filaments about 3 cm long, then cut the washed Flammulina velutipes into small pieces, spread the black fungus and cut it into shreds, add a little mushroom powder to taste, blanch the small rapeseed with boiling water, cool it with cold water, chop it up, mix all the above ingredients evenly, sprinkle with scallion oil and sesame oil, and then

★ Original finishing of Komatsu blog. Please indicate the reprint.