Hua Roll is one of our very classic Chinese breakfasts, it is made from fermented dough and takes on a fluffy and soft texture after being steamed. In the north, hanamaki is often used as a staple food, while in the south, it is also often used to make a variety of delicious breakfasts with other ingredients.
When making hanamaki, the dough needs to be fermented enough to make the hanamaki more fluffy and tasty. In addition, there are various shapes of flower rolls, such as spirals, green onions, and butterflies. For example, a spiral-shaped flower roll will have a layered texture on the inside, while a green onion flower roll will have a strong green onion aroma.
In addition to the shape and texture, the flavors of Hanamaki are also varied. Various seasonings and ingredients can be added according to personal taste, such as five-spice powder, tofu, chopped green onions, ham, etc. The addition of these seasonings and ingredients not only increases the taste and nutritional value of Hanamaki, but also makes Hanamaki present a more colorful flavor. This time I shared the recipe of a tofu flower roll, which saves time and effort and tastes good. In winter, you should eat more of this flower roll, because it is nutritious and delicious and easy to digest, especially for friends who have elderly and children at home.
This flower roll is simple to make, although it does not add meat, but it tastes more fragrant than meat, and the important thing is not to get tired of eating. If you like to eat hanamaki, don't miss it. If you like it, collect it and give it a try! Let's share the detailed production steps.
Ingredients: 400 grams of flour, 4 grams of yeast, 230 ml of warm water, a piece of old tofu, 2 eggs, a handful of chopped green onions, pepper, light soy sauce, sesame oil, salt.
Production Steps] 1Put 400 grams of flour into a basin, add 4 grams of yeast, mix the dough with 230 ml of warm water, stir while pouring, and stir until the dough is flocculent.
2.Knead the dough into a smooth dough and it takes about 8 minutes until it is smooth. Cover and let it ferment for 40 minutes.
3.A piece of tofu can be sliced first, then cut into strips, and finally cut into small cubes.
4.Place in a bowl, pour in two eggs, stir well and set aside.
5.Remove from the pan and pour oil, add tofu and eggs, fry and scorch, and set aside.
6.Pour a handful of chopped green onions into the egg tofu, add salt, pepper, sesame oil, light soy sauce, stir well and set aside.
7.The fermented dough is kneaded and discharged, kneaded and tidied up, and a rolling pin is used to roll out a rectangular sheet with a thickness of 0About 3 cm. Then spread the egg tofu on top and leave about 2-3 cm on the edge.
8.Roll it up from one end and roll it tighter. Then use until cut into small pieces.
9.Pour oil into the pan, put in the green billet, leave a little gap, cover and let stand for 30 minutes.
10.The volume of the awakened noodles becomes larger, and at this time it is OK to open the minimum heat and fry until the bottom is slightly charred.
11.Then pour in the water that covers one-third of the flower roll, cover the lid and simmer until the water is dry.
12.When the water is drained, you can open the lid directly.
Tips: If you like to eat something spicy, you can add some chili noodles to it.
The second awakening must not be ignored, otherwise the stew will not be fluffy.