Tofu roll
Overview
Tofu rolls are a must-have dish for Chinese New Year and banquets with friends and family in Northeastern China. They are simple and easy to make and look particularly good on a platter.
Tags
Ingredients
Steps
-
Required materials
-
Chop the onion and ginger. Cut the carrots into shreds first and then into small dices. Put the meat filling, chopped onions, ginger, and diced carrots into a basin and stir. Add pepper, salt, and chicken essence and stir again.
-
Put two eggs and four tablespoons of dry starch into the basin and stir thoroughly in one direction.
-
Keep stirring until smooth.
-
In another small bowl, mix the wet starch and set aside.
-
Take several sheets of dried tofu and spread them flat on the chopping board.
-
Use a spoon to spread the meat filling evenly on the dry tofu. Don't spread it too thickly to avoid it being too thick when rolled up. Remember to smear all the edges of the dry tofu, leaving 5 centimeters unsmeared on the top edge.
-
Roll up from the bottom. When rolling to the top, use a small spoon to evenly spread the wet starch on the top edge. Roll it all up.
-
Seal your mouth. Place the seals side down and lay them flat. If the seal is warped, apply more wet starch to stick it.
-
After rolling everything, put it in a steamer and steam it for 15-18 minutes.
-
After steaming, take it out and put it on the chopping board to cool down.
-
Once cool, cut into slices and arrange into various platters.
-
Previous finished product picture
