Tofu Pie
Overview
The first time I ate tofu pie was when I was still in school. I was panic-stricken. It had been a year and a half since I graduated. Thinking about that time, crowded in the cafeteria in the morning, rushed to class, lazy college time, haha, it was really pleasant. Welcome everyone to follow my WeChat account: Maggie’s Dining Table. We make friends over food and gossip about life.
Tags
Ingredients
Steps
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Press the tofu into puree, dice the ham sausage, chop the leek, and mince the green onion and ginger.
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Prepare flour, boiling water, and warm water (the ratio is about 1:0.3:0.3, depending on the situation). Pour boiling water into the flour to scald the noodles (about half of the flour), stir with chopsticks, then add warm water in small amounts and times, stir the flour into cotton wool, and slowly knead it into a dough with your hands. Cover the dough and let it rest for 15 minutes.
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Mix stuffing. Put tofu, ham sausage, leek, chopped green onion and ginger together, add appropriate amount of salt, two spoons of light soy sauce, a little thirteen spices, one spoon of oil, 5 spoons of cooking oil, stir evenly.
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Take a little dough, knead it evenly, and roll it into a number of equal-sized balls (adjust the size according to your preference), roll the balls into a round shape, and roll them out thinly.
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Wrap the pie. Take a large dough, put an appropriate amount of filling on it, seal it like a bun, then place it with the seam side down on the table, flatten it gently and evenly with your fingers, keeping the thickness at about 0.7cm. Make all the pies in sequence.
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Preheat the electric baking pan from top to bottom, add an appropriate amount of oil, put the pie in, and brush a layer of oil on top of the pie. Cover the pan and cook until golden brown on both sides (about 4 minutes).
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Just come out of the pot, sneak a bite.
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Finished product.
