Cabbage ham bean dregs roll-You Are Foodie

By Rosalind
80

Cabbage ham bean dregs roll

The day before yesterday, I ground soybean milk to make bean curd. The leftover bean curd residue was first used to steam flower rolls. My flower scroll is not twisted well at all. I learned from a relative and failed to twist it well. Just twist these, and the rest of the dough will be directly steamed in the pot. The flower rolls with bean curd dregs have a special flavor.

Main Ingredients

Okara 200g
flour 500g

Auxiliary Ingredients

Ham sausage One
Chinese cabbage 100g

Step 1 . Mix the flour and bean curd residue evenly

Step 2 . Mix yeast with warm water, add yeast and water to synthesize dough

Step 3 . Ferment in a warm place twice as large

Step 4 . Add an appropriate amount of flour alkali and soda water solution to adjust the sour taste, then add an appropriate amount of dry flour, knead well, and put aside to make hair again

Step 5 . Wash and chop the cabbage, use salt to kill the water, squeeze the water dry and set aside

Step 6 . Chopped ham sausage

Step 7 . Roll the dough into dough with a rolling pin

Step 8 . Apply a layer of vegetable oil

Step 9 . Spread cabbage and chopped ham sausage evenly and sprinkle with a little salt

Step 10 . Roll up from one end

Step 11 . Roll long strip

Step 12 . Cut into small pieces with a knife

Step 13 . Press down the dough roll with a chopstick

Step 14 . Hold the dough roll in your hand and knead both ends downward to form a flower roll

Step 15 . Put cold water into the pot, and place flower rolls at intervals

Step 16 . Bring to a boil over high heat and steam over medium heat for 15 to 20 minutes

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