Carrot vegetable dumplings are best paired with walnut and peanut sauce
Overview
Walnuts and peanuts are good brain-boosting products. Red dates are added to make them taste sweeter and more nutritious. Radishes are a seasonal vegetable in autumn. Eating them regularly has many benefits, and they complement each other even better when paired with tofu.
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Ingredients
Steps
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Add a small amount of boiling water to ordinary flour, and stir with chopsticks while adding boiling water. When adding boiling water, add a small amount and slowly.
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After cooling, knead into dough and cover with a damp cloth to let it rest for a while.
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During the resting process, make the bun filling. Grate the green radish into shreds and add salt to remove the moisture.
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Drain.
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Chop slightly with a knife.
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Cut the tofu into small pieces, mince the onion and ginger and mix them together. Add peanut oil, salt and Flavor to make the bun filling.
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Take out the risen dough and divide it evenly into several portions.
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Roll it into dough and fill it with filling.
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Wrap into buns.
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Heat a pan, brush a layer of peanut oil, put the buns one by one, add an appropriate amount of boiling water, cover the pot, bring to a boil over high heat, turn to medium heat until the water boils dry, when you hear a sizzling sound, turn off the heat and simmer for 5 minutes before serving.
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Soak walnuts and peanuts in advance (I soaked them the night before and made them the next morning).
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Remove the pits from the jujubes.
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Put walnuts, peanuts, and dates into the soy milk machine.
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Add appropriate amount of boiling water to the water level.
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Start the grain and soy milk program.
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After the program ends, filter out the residue.
