Stewed tofu balls

Stewed tofu balls

Introduction:

"This dish is also good as a big dish. It means reunion. In the twinkling of an eye, a year will pass again. How much have you gained in this year? How much has been lost... People will eventually know how to cherish and grow up in the gains and losses. Pure meatballs are too greasy. If you wrap them in tofu and add the meat stuffing with mushrooms and black fungus, they will not only taste chewy, but also be a little greasy. "

Production steps:

Step 1: prepare materials. Cut green onion and ginger.

Step 2: soak mushroom, wash and dice.

Step 3: wash and soak black fungus, then cut into small pieces.

Step 4: put onion and ginger, diced mushrooms and black fungus into the meat. Add oyster sauce, sesame oil, rice wine, five spice powder and salt to stir until the meat is starched.

Step 5: crush tofu into mud

Step 6: add starch, stir while adding a little bit, feel tenacious, tofu can be kneaded.

Step 7: press the tofu into slices in the palm of your hand, put on the meat stuffing, and slowly wrap it up like a bun to form a ball

Step 8: round the balls.

Step 9: heat the oil pan to 60% heat and add the tofu balls

Step 10: deep fry until the surface is golden yellow, and remove the oil.

Step 11: take another pot and put in a bowl of water

Step 12: squeeze in a thick soup and bring to a boil

Step 13: add the fried meatballs, add the right amount of salt to taste, and then put the tofu meatballs into the plate.

Step 14: thicken the remaining soup with starch and pour it on tofu balls.

Materials required:

Pork stuffing: 400g

Old tofu: 1 jin

Black fungus: 30g

Dried mushrooms: 4

Starch: right amount

Onion and ginger: right amount

Salt: right amount

Oyster sauce: 1 teaspoon

Sesame oil: 1 teaspoon

Five spice powder: appropriate amount

Rice wine: 1 teaspoon

Nongtangbao: 1

Note: no soup can be used instead of soup.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original