Category:catering food

Question:
we in the South prefer to eat that tofu dumplings.
others to do the tofu dumplings are good to eat, to recreating the flavor of the time do not do so, may I ask what are there any done so steamed buns, and how to do it better taste, better Chine?

Answer:
Ingredients: 3 bean curd skin, dry scoop 5 grams, salad oil 1 tbsp.
filling: 30 grams bamboo shoots, mushrooms and 3, a little celery, a little parsley, chicken breast stuffing 100 grams, 50 grams fungus, dried shrimp mince.
seasonings: soy sauce, sesame oil, starch, salt, wine a little.
practice:

1, tofu skin with freshwater soft, cut into squares.

2, shiitake mushrooms, dried shrimps soaked until soft. Mushrooms, edible fungus, bamboo shoots into strips, celery, parsley cut to fine, pour seasonings, hack fry. Starting with the breast Ban Hao Sheng.

3, tofu skin smoothing, 11 put the pie, and grabbed the bag, and then tie up dry dipper, a quarter of an hour into the steamer.

bean curd skin bean curd skin stuffed buns

, a tofu clothing. Li’s “Compendium of Materia Medica,” says: “Tofu the law, began in the Han Huainan Wang Liu. Where the black beans, soybeans and white beans, mud beans, peas, green beans and the like Jieke whom. Making law: the flooding Wei broken, filter out sediment , fry, to brine Symplocos juice or juice, or vinegar Physalis lake, close to the kettle. again into the cylinder, to close by the end of gypsum. probably too bitter, salty, sour, Xin thing may apply to convergence ear. its surface condensation persons, exposing take dry, the name tofu skin. “

the Qing Dynasty to make dumplings with tofu skin, there are several kinds of practices, a, Yuba parcel Xian Xin, such as parcel of the four fold, Narikata package to egg white paste the sealed cage steam them; one, with Yuba cut for small films, bag stuffing into Douzi to twine shut steamed forming Zaiqu twine. Also with chopped tofu, mixed with spices for the stuffing, noodles with steamed. Look at the name of “bean curd skin stuffed buns,” like the former than the latter. Bean Curd is also a tribute buns in the Qing Dynasty, the Qing imperial archives have this material.

bean curd skin stuffed buns “and Xian Xin is this: to buy back into the sheet, the oil-skin washed with water, soaked in boiling water, softened, cut into approximately 3 cm long filaments, and then washed in Flammulina cut into small pieces, black fungus after a good hair cut wire, adding a little late to mention mushroom flavor, water boiled with a small rape, use cold water too cold, chopped, will all the above ingredients mix well, topped with onion pepper oil and sesame oil, then add a little salt, MSG, chicken powder, and sugar, the last to join the late spring onion and ginger mix, another matched with leavened dough or semi-Tang Mian skin, take on the folding, package into a chrysanthemum-shaped round buns can be characterized by its light, refreshing, nutrient-rich.

Answer:
Ingredients: 3 bean curd skin, dry scoop 5 grams, salad oil 1 tbsp.
filling: 30 grams bamboo shoots, shiitake mushrooms 3 Duo, a little celery, a little parsley, chicken breast stuffing 100 grams, 50 grams fungus, dried shrimp minced.
seasonings: soy sauce, sesame oil, starch, salt, wine a little.
practice:
1, tofu skin with freshwater soft, cut into squares.
2, shiitake mushrooms, dried shrimps soaked until soft. shiitake mushrooms, edible fungus, bamboo shoots into strips, celery, parsley cut to fine, pour seasonings, hack Fry. Sheng starting with the breast Banhao.
3 , bean curd skin smoothing, 11 put the pie, and grabbed the bag, and then tie up dry scoop and put it into pots a quarter of an hour.
==================== ==============
bean curd skin bean curd skin stuffed buns

, a tofu clothing. Li’s “Compendium of Materia Medica,” says: “Tofu the law, began in the Han Huainan Wang Liu. Where the black beans, soy beans and white beans, mud beans, peas, mung beans and the like Jieke whom. Law-making: the flooding Wei broken, filtered dregs, fry, to brine Symplocos juice or juice, or vinegar Physalis lake, on the income of the kettle. There into the cylinder, to close by the end of gypsum. Probably too bitter, salty, sour, Xin thing may apply to the convergence ear. Its surface condensation persons, exposing take dry, the name tofu skin. “

The Qing Dynasty to make dumplings with tofu skin, there are several kinds of practices, a, Yuba parcel Xian Xin, such as parcel of the four fold, Narikata packages to egg white paste its sealed cage steam them; one, with Yuba cut in small pieces, pack stuffing into Douzi to twine shut steamed forming Zaiqu twine. some chopped tofu, mixed with spices for the stuffing, noodles with steamed. to see the name of “bean curd skin stuffed buns,” like for the former than the latter. tofu skin is also a tribute steamed buns in the Qing Dynasty, the Qing imperial archives have this material.
======================== ======
bean curd skin stuffed buns “and Xian Xin is this: to buy back into the sheet, the oil-skin washed with water, soaked in boiling water, softened, cut into approximately 3 cm long filaments, and then Flammulina velutipes washed cut into small pieces, black fungus after a good hair cut wire, adding a little late to mention mushroom flavor, water boiled with a small rape, use cold water too cold, chopped, will all the above ingredients mix well, Spoon onion pepper oil and sesame oil, then add a little salt, MSG, chicken powder, and sugar, the last to join the late spring onion and ginger mix, another matched with leavened dough or semi-Tang Mian skin, take on the folding, package into a Chrysanthemum-shaped round dumplings can be characterized by its light, refreshing, nutritious.

Chinese:怎么做才能豆腐包子更美味呢？

类别: 餐饮食品

问题:
我们南方比较喜欢吃那个豆腐包子。
别人做的豆腐包子都是很好吃的，到做做的时候却没什么味道，请问一下有哪位做过这样的包子，怎么做才更有味道，更好吃呢？

回答:
主料：豆腐皮三张、干瓢五克、沙拉油一大匙。
馅料：笋三十克、香菇三朵、芹菜少许、香菜少许、鸡胸肉馅一百克、木耳五十克、虾米剁碎。
调味料：酱油、香油、淀粉、盐、酒少许。
做法：

1、豆腐皮用清水浸软，切成正方形。

2、香菇、虾米泡软。香菇、木耳、笋切丝，芹菜、香菜切细末，倒入调味料，下锅炒熟。盛起与鸡胸肉拌好。

3、豆腐皮摊平，一一放馅，抓起包上，再用干瓢束紧，放入蒸锅一刻钟。

豆腐皮包子

豆腐皮，一名豆腐衣。李时珍《本草纲目》云：“豆腐之法，始于汉淮南王刘安。凡黑豆、黄豆及白豆、泥豆、豌豆、绿豆之类皆可为之。造法：水浸磑碎，滤去滓,煎成,以盐卤汁或山矾汁、或酸浆醋淀,就釜收之。又有入缸内,以石膏末收者。大抵得苦、咸、酸、辛之物,皆可收敛耳。其面上凝结者，揭取晾干，名豆腐皮。”

清代以豆腐皮作包子，有数种做法，一、腐皮包裹馅心，如纸包之四折，成方包，以蛋清糊其封口，上笼蒸之；一、用腐皮裁为小片，包馅成兜子，以麻线收口,蒸熟成型,再去麻线。亦有以豆腐切碎，拌调味品为馅，包面以，蒸熟。看名称“豆腐皮包子”，似为前者而非后者。豆腐皮包子清代亦为贡品，清宫御膳档案中有此物。

豆腐皮包子”的馅心是这样的：将买回来成张的油皮用清水洗净，泡在开水中，回软后切成大约3厘米长的细丝，再将洗净的金针菇切成小段，黑木耳发好后也切成丝，再配少许香菇末提味，小油菜用开水焯一下，用冷水过凉，切碎，将上面所有的原料拌匀，淋上葱椒油和香油，再加入少许盐、味精、鸡粉和白糖，{zh1}加入香葱末和姜末拌匀，另外再配上发面或半烫面的皮，拿上折，包成菊花形的圆包子即可，其特点是清淡爽口、营养丰富。

回答:
主料：豆腐皮三张、干瓢五克、沙拉油一大匙。
馅料：笋三十克、香菇三朵、芹菜少许、香菜少许、鸡胸肉馅一百克、木耳五十克、虾米剁碎。
调味料：酱油、香油、淀粉、盐、酒少许。
做法：
1、豆腐皮用清水浸软，切成正方形。
2、香菇、虾米泡软。香菇、木耳、笋切丝，芹菜、香菜切细末，倒入调味料，下锅炒熟。盛起与鸡胸肉拌好。
3、豆腐皮摊平，一一放馅，抓起包上，再用干瓢束紧，放入蒸锅一刻钟。
==================================
豆腐皮包子

豆腐皮，一名豆腐衣。李时珍《本草纲目》云：“豆腐之法，始于汉淮南王刘安。凡黑豆、黄豆及白豆、泥豆、豌豆、绿豆之类皆可为之。造法：水浸磑碎，滤去滓,煎成,以盐卤汁或山矾汁、或酸浆醋淀,就釜收之。又有入缸内,以石膏末收者。大抵得苦、咸、酸、辛之物,皆可收敛耳。其面上凝结者，揭取晾干，名豆腐皮。”

清代以豆腐皮作包子，有数种做法，一、腐皮包裹馅心，如纸包之四折，成方包，以蛋清糊其封口，上笼蒸之；一、用腐皮裁为小片，包馅成兜子，以麻线收口,蒸熟成型,再去麻线。亦有以豆腐切碎，拌调味品为馅，包面以，蒸熟。看名称“豆腐皮包子”，似为前者而非后者。豆腐皮包子清代亦为贡品，清宫御膳档案中有此物。
==============================
豆腐皮包子”的馅心是这样的：将买回来成张的油皮用清水洗净，泡在开水中，回软后切成大约3厘米长的细丝，再将洗净的金针菇切成小段，黑木耳发好后也切成丝，再配少许香菇末提味，小油菜用开水焯一下，用冷水过凉，切碎，将上面所有的原料拌匀，淋上葱椒油和香油，再加入少许盐、味精、鸡粉和白糖，{zh1}加入香葱末和姜末拌匀，另外再配上发面或半烫面的皮，拿上折，包成菊花形的圆包子即可，其特点是清淡爽口、营养丰富。