Tofu buns
Overview
By chance, I ate Shengzhou tofu buns, which reminded me of the old taste of grandma’s buns. Grandma is from Shandong. She especially likes to eat steamed buns, dumplings, leek buns, green onion buns, celery buns and tofu buns. . . I have tried making it countless times, but it is still not as delicious as the one she made.
Tags
Ingredients
Steps
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A piece of water tofu, soak in salted warm water for a while
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Add water and salt to the pork belly filling to make it moderately salty
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Knead the yeast into the dough and let it rise.
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Crush the tofu, chop the leeks, add sesame oil and the meat filling and stir evenly.
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After the dough has risen, roll out the buns into shape.
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After secondary fermentation, steam for twenty minutes.
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Perfectly cooked.
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This is a pan-fried tofu bun.
