How to make tofu balls without eggs do not fall apart

1.Wash and cut the tofu, soak the oatmeal in water, soak the dried shiitake mushrooms in warm water, cut the pepper into diamond-shaped pieces, cut the carrot into flower slices, and chop the red pepper;

2.Fill the pot with water, add a little salt, boil the water and blanch the tofu for 1 minute;

3.Blanch the tofu to control the moisture, wear disposable gloves, and puree the sauce tofu;

4.Chop half of the soaked shiitake mushrooms, chop the remaining leftovers of the carrot flowers, and add the tofu puree with the soaked oatmeal;

5.Add a pinch of salt;

6.Add 1 tablespoon of oyster sauce;

7.Add an appropriate amount of ground black pepper;

8.After mixing well, knead into moderately sized tofu balls and place them on a plate;

9.Turn the plate with the tofu balls into the steamer, bring to a boil over high heat, and steam for about 8 minutes;

10.In another pot, add an appropriate amount of water, bring to a boil, add the carrot slices and the remaining shiitake mushrooms;

11.Cook for one minute before adding the pepper slices;

12.Add salt to the soup;

13.Add a pinch of ground black pepper to taste;

14.Add another tablespoon of oyster sauce;

15.Finally, pour in the water starch to thicken;

16.After stirring well, put the steamed tofu balls in the pot and wrap the meatballs in the sauce.

Tips: 1.Don't choose tofu that is too tender, but have a certain toughness, so that it is easier to shape;

2.The amount of oatmeal can be adjusted according to personal preference;

4.In the last step, you can also pour the sauce onto the meatballs, which can effectively ensure the integrity of the shape of the meatballs.

Ingredients: tofu, minced pork, shiitake mushrooms, eggs.

Excipients: green onion, ginger, garlic, coriander, Sichuan pepper.

Seasoning: oil, salt, sesame oil, cooking wine, pepper, sugar, light soy sauce, chicken essence 1, pork filling with cooking wine, pepper, starch, minced green onion and ginger, stir well, cut the tofu into small pieces.

2. Heat the pot with water, add the ginger, salt and tofu and cook for 2-3 minutes.

3. Squeeze the meat filling by hand or use a spoon to make meatballs, put them into the pot, wait for the meatballs to float, and add the chopped green onions.

4. Serve, sprinkle with coriander, pepper, sesame oil, and finish.

The second. 1. Prepare tofu, sweet potato flour and lean meat.

2. Chop the meat into minced meat foam and crush the tofu.

3. Add the minced meat, tofu and sweet potato flour to an appropriate amount of salt and grasp well.

4. Heat the pan with cold oil, add the tofu cubes and fry them slightly.

5. Add an appropriate amount of water to the pot.

6. Knead the tofu and meat puree into balls and cook until it floats.

7. Finish, remove from the pot.

The third. 1. Crush the tofu and mince the mushrooms.

2. Put eggs, starch, salt and sugar and stir well.

3. Add water to the pot and bring to a boil, scoop the mixed tofu and mushroom paste into balls with a spoon.

4. Wait for the balls to float on their own, add a little salt and cook them slightly, and put them in a soup bowl.

5. Sprinkle with coriander and pepper, add sesame oil and it's OK.

Tips. 1. When stirring minced tofu and shiitake mushrooms, it is best to follow one direction to increase viscosity.

2. Do not stir the meatballs easily after they are put into the pot to avoid breaking and affecting the appearance.

3. Add a little salt to the soup, because the meatballs already contain salt.

Fourth. 1. Wash the tofu slightly, add salt and soak the tofu in water.

2. Put a piece of tofu, an appropriate amount of light soy sauce, starch and pepper in the meat filling.

3. Stir the meat filling well and cut the remaining tofu into small pieces.

4. Add water to the soup pot and put the tofu in cold water.

5. After boiling, knead the meat filling into balls of appropriate size and put them in the pot.

6. Cook until the balls float, add a small amount of oil and salt to remove from the pot.

Tips. The tofu is soaked in salted water, so it is not easy to fall apart when cooked.

Fifth. 1. Prepare the ingredients.

2. Crush the tofu.

3. Place the minced meat on top of the crushed tofu.

4. Add egg white, minced ginger, appropriate amount of salt, and chicken essence.

5. Use chopsticks to stir the minced meat and chopped tofu in a clockwise direction.

6. Take a soup pot and add an appropriate amount of water, put the crushed ginger in, and then put in a few peppercorns.

7. After the water boils, add the mushrooms and boil the soup to taste.

8. After the mushrooms have boiled for a minute or two, turn off the minimum heat and start making tofu balls. When the meatballs are ready, cover the pot and start simmering over low heat.

9. After all the tofu balls float, simmer for 3 minutes.

10. At this time, the balls are already cooked. Remove the lid of the pot, add an appropriate amount of salt, and adjust the chicken essence to taste.

11. Sprinkle some chopped green onions on top of the soup when it comes out of the pot to make the soup taste more delicious. [5] Tips. 1. The ratio of minced meat to tofu is 1:1.

2. When making tofu balls, be sure to turn off the minimum heat to avoid washing the balls.

3. The first soup is generally made with mushrooms, and the second time is boiled with pea sprouts or spinach, which is more delicious and fragrant.

It can be wrapped in glutinous rice, and it will not fall apart.

Ingredients: old tofu, glutinous rice, appropriate amount of ginger, appropriate amount of salt.

<>8. Finally, after the glutinous rice is steamed, it can be eaten on a whole plate.

1. The amount of tofu balls and tofu should not be the same amount or slightly less than the meat filling, the meat filling should be chopped with fresh meat, and the viscosity of the frozen meat is not high.

2. Add an egg to the tofu balls, which can increase the stickiness of the filling and make it more congruent when cooked.

3. Add a little starch to the bichali tofu balls as appropriate, the taste is more delicate, and it can also increase the viscosity to make it not easy to loosen.

4. Add a little cooking wine to the tofu balls to remove the beany smell of the tofu, if you resist this taste, you can also blanch the tofu in advance or squeeze out the slag water in the tofu in advance. If you don't resist, then add the tofu directly, and you can also bring in the water that has been whipped into the meat filling.

Hello dear, I'm honored to answer for you. Hello, why don't the tofu balls foam 1 4 Grind the tofu into minced pieces, preferably wrapped in gauze, which can not only squeeze out excess water, but also make the minced tofu more delicate. 2 4Add minced meat, minced ginger, salt, eggs, and white pepper to the tofu and stir in one direction.

3 4 When the oil pan is 60 percent hot, put the tofu stuffing ball into the size of a table tennis ball, and fry it in the pan along the edge of the pot 4 4 See that the meatballs are slightly formed, push them with a colander to let them be evenly heated, and the color is more uniform, and when they are fried until golden brown, they can be removed and drained.

The preparation of tofu balls is as follows:

1.Ingredients: tofu, flour, egg whites, chopped green onion, ginger and garlic, salt, pepper, starch, oil.

2.To make the filling: Finely chop the tofu, add the chopped green onion, ginger and garlic, salt and pepper and stir well.

3.To make the crust: Stir together the flour, egg whites, starch and some water to form a batter.

4.To make the meatballs: Take an appropriate amount of filling with a spoon, roll it into a circle, then coat it in batter and shape it.

5.Frying: Add an appropriate amount of oil to the pan, add the meatballs after heating, and fry until golden brown.

6.Finally, the tofu balls can be arranged on a plate and sprinkled with seasonings such as chopped green onions.

The above is a common practice of tofu meatballs, which can be fine-tuned according to personal taste.