It's said that eating tofu is more effective than milk for calcium supplementation, and it has a special fragrance when used to make dumpling fillings, it's so fragrant!

Today I'm going to share a very delicious vegetarian filling bun. A long time ago I forgot where I saw the recipe for a kind of bun, using tofu, there's a little impression in my mind, but I don't know where to find the recipe now, so I combined my own way and a little impression in my memory, and made this tofu bun. The buns are made with dough, to save time, I made one-time form, I always like the one-time form of dough, many people say that one-time dough has a sour taste from yeast, I think it's a matter of operation, at the same time, when making dough, not only use yeast, but also add a little food additive: baking soda, with baking soda, definitely won't have the taste of yeast.

Spring weather is unstable and the current temperature in Hulunbeier is dry, it's been windy every day, people's internal heat will rise without reason, don't want to eat meat, eat some cold dishes and stir-fried vegetables, I feel refreshed. Dumplings and buns are always my favorite staple foods, and I'll eat at least one a week, such as chives, cucumbers, fennel, etc. The vegetables are very good to eat in season, but we can't eat them together continuously, so we have to change them. I suddenly remembered tofu. And tofu is a very good food.

Tofu not only contains a high amount of protein, but it also has a high calcium content, which is even more effective than milk. Many people compare soy milk and milk. Indeed, the calcium in unrefined soybeans is far less than that in milk, but when soybeans are processed into tofu, dried beans, etc. soybean products, the calcium content increases significantly, which is higher than milk. This is because the setting agent used in the processing, such as gypsum or brine, increases the calcium content of tofu. And the absorption rate of calcium in tofu is as high as 90% above. So eating tofu often is a good thing.

Now I'll talk about my tofu bun today, if you like vegetarian fillings, you must try it, you'll like it!

Ingredients: 400g flour, 4g yeast, 2g baking soda, 230ml warm water, 1 block of brine tofu, 2 green onions, 1 spoon of oyster sauce, 2 spoons of sweet bean sauce, 1 spoon of soy sauce, 1 bunch of vermicelli.

Method:

1First make the dough. Mix warm water, yeast and baking soda, then add flour, knead the dough into a rough shape, and then process the tofu.

2One block of brine tofu, first boil for a few minutes, then control the water and cut into pieces about half a centimeter square.

31 spoon of oyster sauce, 2 spoons of sweet bean sauce, 1 spoon of soy sauce, mixed aside, if you don't like sweet bean sauce, you can use or other sauces, you can choose freely.

4Heat oil in a pan, fry the tofu cubes, keep frying until the moisture on the surface of the tofu is evaporated, fry the tofu into a slightly charred state.

5The water in the tofu is fried off, pour in the prepared sauce, fry until it pops, and fry until it has a feeling like this.

6Cook the vermicelli, then pass through the cold and cut into pieces, don't cut too small.

7Put the vermicelli into the tofu and stir-fry evenly.

8Finally, pour the tofu and vermicelli into chopped green onions and mix well, it smells very fragrant.

9Don't wait for the dough to ferment, just divide it into small dough pieces, and then pack the filling to make buns. The size of the buns can be adjusted, a little bigger buns are more satisfying, and the dough skin shouldn't be too thick, the dough hasn't fermented, you can make it thinner.

10Finally, put it into a steamer, leave a little space between the steamed buns, you can heat the water in the steamer to a warm temperature, cover the steamer, let the dough ferment for about half an hour, because the dough ferments quickly with warm water, it will double in about half an hour, then you can heat it up, after opening the pot, steam for about 12 minutes, when the time is up, turn off the fire and let it cool for 5 minutes before opening the pot, each bun is round and plump, and delicious!

Tips:

When making the dough, remember to first dissolve the baking soda and yeast with warm water before mixing with flour. Knead the dough into a rough shape first, then process the tofu, and then come back to knead again, this interval of three times can knead the dough very smooth. It's more labor-saving to knead it smoothly once.

When frying tofu, pour a lot of oil into the pan at one time, don't add too much later, just when packing the filling, you need to evaporate the moisture on the surface of the tofu, and the final state is like popping out of oil and sizzling.

Because the sauce and oyster sauce are all salty, so when packing the filling, you don't need to add salt.