Stewed meatballs with tofu and mushroom

Stewed meatballs with tofu and mushroom

Introduction:

Production steps:

Step 1: 200 grams of tofu, cut into square thin pieces, put into hot pot, fry until both sides slightly yellow, remove, control oil, set aside.

Step 2: wash dried mushrooms, soak in cold water and set aside.

Step 3: homemade or purchased meatballs, all four open, spare. I made it out of leftover lion balls made by myself.

Step 4: take the stem of coriander, cut it into small sections and set aside.

Step 5: onion and ginger are ready.

Step 6: oil in a hot pot, stir fry shallots and chopped ginger.

Step 7: put the fried tofu slices in.

Step 8: put in the pickled mushrooms, and pour in the water (to improve the taste).

Step 9: add the soy sauce and stir well.

Step 10: pour in the meatballs and simmer for 10 minutes.

Step 11: add 1 teaspoon salt.

Step 12: add 1 teaspoon of beef powder.

Step 13: add 1 teaspoon of sugar and heat for 3 minutes.

Step 14: after taste, sprinkle in coriander section, stir well, then out of the pot.

Materials required:

Tofu: 200g

Dried mushrooms: 10

Meatballs: right amount

Shredded ginger: right amount

Scallion: right amount

Coriander section: moderate

Soy sauce: 2 teaspoons

Salt: 1 teaspoon

Sugar: 1 teaspoon

Daxi beef powder: 1 teaspoon

Note: see another log of mine for the practice of self-made shitouwan http://home.meishichina.com/space-364852-do-blog-id-205581.html

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh