Spicy Soft Tofu Bun Exclusive

Add flour, yeast, and sugar, mix into a slightly sticky dough with warm water, and ferment until it doubles in size.

Soak the taro in water until it softens, then wash and set aside.

Knead the fermented dough with baking powder to mix evenly and release the air.

Cut the tofu into small pieces, chop the green onions, and wash the spinach thoroughly, then squeeze out the water.

Cook the vermicelli until soft, then cool and set aside.

Heat oil in a pan, add the tofu and stir-fry until it sets, then add five-spice powder, baking soda, and chili powder and stir-fry evenly.

Add the chopped green onions and soft earth, and continue to mix evenly over low heat.

Cut the vermicelli into small sections, mix in dark soy sauce for coloring, and add them to the pan to continue stirring.

Season with salt and oyster sauce, turn off the heat and let it cool.

Roll the rested dough into strips, cut into pieces of equal size, and then roll out the dough pieces.

Put in an appropriate amount of tofu filling and wrap it up.

Wrap them one by one and place them in the steamer basket.

Place the pot with cold water on the stove, bring it to a boil, and steam for twenty minutes. Turn off the heat and let it steam gently for five minutes.

You can enjoy the big, beautiful bun.

Delicious homemade food, please enjoy.

Finished product image.