What to make with bean pay balls, how to make balls with bean pay, how delicious

1.Cut a piece of tofu into small pieces, put it in a bowl and sprinkle a little salt, pour boiling water to cover the tofu, and blanch the tofu, which can remove the beany smell of the tofu. Drain the blanched tofu and puree it with a spoon.

2.Four water chestnuts are foamed, a small piece of ginger is minced, and four or five shrimps are minced.

Gram two points of fat and eight points of lean pork minced into foam.

4.Pour the tofu foam, water chestnut foam, ginger foam, and shrimp paste into the meat puree in turn, beat in an egg, add an appropriate amount of salt, light soy sauce, and oil to taste, and stir the meat filling in the same direction.

5.Smear oil on your hands to make meatballs, take an appropriate amount of meat filling and rub it in your hands, take a plate and brush the bottom of the plate with oil, put the finished meatballs into the plate, boil the water and steam it for 20 minutes. (You can also fry the prepared meatballs in an oil pan, or put the meatballs in boiling water to cook).

6.You can adjust the juice according to your taste, do not pour out the juice from the plate when steaming the meatballs, you can use it to mix the juice, peel and dice the tomatoes, put them in the juice and stir-fry them until they are thick and pour them on the tofu balls. You can also use a little light soy sauce, oil, and starch to adjust the juice.

If you eat spicy, you can put some chili pepper or bean paste to adjust the sauce).

Method 1. 1. Choose tender tofu, which is tofu, it is very important to choose water tofu, to be clear which water tofu is delicious, and the meatballs made by delicious water tofu are positive.

2Grab the water tofu into minced water tofu.

3. Chop the ginger and put it in, and add salt and five-spice powder.

4. Like the noodles, knead repeatedly until the water tofu is strong, and it takes about ten minutes to knead it. You don't have to feel that the water tofu is not easy to get on the momentum, when you knead it, you feel that it is very wet, and it is on the energy, otherwise you have to knead it again. It is important for the success of this meatball.

Knead and let sit for 30 minutes.

5. Roll the kneaded tofu into meatballs, and make the meatballs well in advance, and the time frame when you put them into the pot is conducive to perfecting them together.

6. Put 7-8 hot in a pot and fry until it fades. Don't move after getting out of the pot, until the skin is fried until the skin is set and then shaken, it is very easy to rot if it moves early.

7. Fried meatballs are delicious to eat immediately, and they become a lot when I fry them. Steaming, stir-frying, and boiling can also be used, and it is a convenient hot pot side dish for the New Year.

Tips. 1. Be sure to rub it until it is strong.

2. The water temperature must be hot when frying, which is conducive to the rapid shaping of tofu balls and is not easy to stick to each other.

Northern tofu 200g; Lean pork 100g; 8 prawns; 50g green onions; lettuce 200g; Shredded onion, a pinch of minced garlic, starch, chicken essence, salt, cooking wine.

Method 1Mash the tofu and put it in a bowl for later use. Peel the prawns and pick the shrimp line, peel them into shrimps, mix them with chicken and green onions, chop them into meat filling, add tofu puree, starch, chicken essence, salt, cooking wine, stir the family and mix evenly to make tofu filling.

2.Heat oil in a frying pan, form a dough of tofu stuffing, and fry in a pan.

3.Heat a pan, stir-fry shredded onion and minced garlic until fragrant, add an appropriate amount of light soy sauce and chicken essence to make a soup.

4.Place the fried tofu meatballs on top of the shredded lettuce, pour an appropriate amount of soup over the meatballs, and garnish with a little minced garlic.

Tip 1It is better to use older tofu, and it is better not to use southern tofu with more water.

2.The shredded vegetables that are padded under the tofu balls can be chosen according to your preference.

3.The tofu should be crushed, the meat filling should be finely chopped, and the stirring should be stirred until it is sticky, so that the balls will be smooth and beautiful.

Stuffed with tofu and pork, minced green onion, minced garlic, ginger, chopped shiitake mushrooms, white pepper, salt, chicken essence, egg starch.

1.Tofu, flattened with a small spoon, add the minced meat, the tofu minced meat in a ratio of 2:1.

2.Add chopped green onion, ginger and garlic, chopped shiitake mushrooms, water starch, white pepper, salt, chicken essence, eggs, a small amount of water and stir thoroughly.

3.Bring water to a boil in a soup pot, add green onion and ginger, make the mixed tofu and meat filling into balls (the size is as you like), and slowly put it into the water (the fire should not be too big).

4.Tomatoes, shredded kelp. To increase the umami and content of the soup, add salt and pepper, turn off the heat, and add frangipani.

1.Squeeze out half a box of tofu and cut half a box into cubes;

2.Ginger minced;

3.Blanch the rape and put it on the bottom of the plate;

4.Wash the pork and put it in a meat grinder to grind, add minced ginger, eggs, starch, tofu, salt and pepper and stir well;

5.Knead into balls and steam for about 15 minutes;

6.After the wok is heated, add 1 bowl of boiled tofu and shiitake mushrooms to the broth, add seasonings and thicken the pants, sprinkle with shredded chili peppers, and stew with sesame oil and meatballs for a while.

Ingredients: 200 grams of mung bean noodles, 1 white radish, 1 egg.

Excipients: 30 grams of ginger, 2 grams of salt, 2 grams of five-spice powder, appropriate amount of edible oil.

Preparation of mung bean flour balls.

1.Slice the white radish about 3 mm first, then shredded.

2.Then finely chop into cubes.

3.Put the diced radish in a pot, add minced ginger, salt and five-spice powder and mix well.

4.Crack in an egg.

5.Finally, put the mung bean noodles in.

6.Mix evenly, the amount of mung bean noodles is different according to the different water content of the radish, in order to mix into a thick paste, it is advisable to form a ball, because the radish will be analyzed by water after adding salt, so there is no need to add water.

7.Dough into balls, 5 into hot oil and fry at temperature.

8.The fried meatballs are delicious when eaten directly. I love the meatball soup I make with it.

1. Ingredients: 380g radish, 180g mung bean noodles, 1 egg.

2. Excipients: 30g of ginger, appropriate amount of five-spice powder.

3. Clean the radish and slice it first, then cut it into strips, and then cut it into cubes.

4. Finely chop the ginger.

5. Put the diced radish and minced ginger in the same container, add salt and five-spice powder.

6. Stir well, beat in an egg and stir well.

7. Put the mung bean noodles.

8. Stir well.

9. Balls are formed.

10. When the oil temperature is 5 hot, fry the meatballs until the surface is browned and cooked.

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.

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.

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.

Tip 1: When stirring minced tofu and shiitake mushrooms, it is best to follow one direction to increase the 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.

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.

Tip: If the tofu is soaked in salted water, it will not fall apart easily when cooked.

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.

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.

A new way to eat beans.

Ingredients: 300 grams of beans.

Flour to taste.

2 grams of salt and 2 scoops of light soy sauce.

3 cloves of garlic 2 eggs.

Sesame oil 2 tablespoons of Mino.

2 tablespoons of chili oil.

Ground black pepper 2 grams.

Cornstarch 10 grams.

3 dried chili peppers.

Preparation of carob balls.

Chop the beans and prepare all the ingredients.

Add eggs, salt and black pepper to the beans and mix well.

Then pour in the cornstarch and mix well.

Then pour in a small amount of flour several times, adjusting yourself according to the amount of water absorbed by the flour until you can knead the batter into balls.

It's almost in this state, it doesn't need to be too dry, and it can be kneaded into a wet spot of balls.

Rub them one by one into your favorite size.

Put it in the wheat kitchen gourmet pot and steam for about 15 minutes, and then steam until it is done.

During the steaming process, we will mix the sauce, garlic foam, dried chili peppers and pour hot oil into them to stimulate the fragrance.

Add sugar, chili oil, vinegar, light soy sauce and sesame oil and mix well.

The sweet and sour sauce is ready.

At this time, the meatballs are almost steamed, and they are taken out of the pot and poured with the sauce.

<> Tips. Don't add too much flour at once.

When rubbing the balls, first wear disposable gloves and dip them in some water, so that it is easy to get wet without laughing.

The carob balls made in this way are strong and Q-bomb, sandwiched with refreshing carob granules, dipped in a sour and hot sauce that is very appetizing, and it is super delicious to eat directly or with rice, so hurry up and try it while the beans are in season.

Ingredients: 500 grams of minced pork, about 150 grams of 3 eggs.

Excipients: 1 kg of vegetable oil (actual consumption of 50 grams), 6 grams of sesame oil, 10 grams of refined salt, 50 grams of soy sauce, 10 grams of cooking wine, 5 grams of monosodium glutamate, 8 grams of ginger, 60 grams of water starch, 1 kg of broth (or water).

300 grams of pork fat and lean meat, 50 grams of camelina, 60 grams of soy sauce, 750 grams of clear soup, 50 grams of wet starch, 3 white green onions, 10 grams of Sichuan pepper oil, 50 grams of magnolia slices, 12 grams of refined salt, 10 grams of Shao wine, 2 egg whites, 10 grams of minced green onion and ginger, 10 grams of ginger slices.

1.Preparation: Cut the pork fat into 4 mm cubes; Peel the camelina and cut it into 3 mm cubes with the magnolia slices, and soak them together with boiling water; Split the green onion white from it and cut it into 6 cm long segments.

Put diced meat, camellia dice, magnolia slices, minced green onion and ginger, 15 grams of soy sauce, 5 grams of refined salt, 5 grams of Shao wine, stir well, and form 4 large balls with your hands; Put 35 grams of egg white, refined salt and wet starch in another bowl and mix into egg batter for later use.

2.Cooking: Put a frying spoon on medium heat, add white oil and cook until it is 50% hot, dip the meatballs one by one in the egg batter and add oil, and fry them until they are eight ripe and remove them with a colander when they are ripe.

Enlarge the white green onion in the casserole, put the meatballs on top, add clear soup, soy sauce, ginger slices, boil on medium heat, skim off the foam, move to the slight fire and stew until half of the soup is left, take out the green onion and ginger, and scoop the meatballs into the soup plate. Pour the original soup of stewed meatballs into the soup spoon, thicken it with wet starch after boiling, add Shao wine and pepper oil, stir well, and pour it on the meatballs.

The key to production: do not add starch when mixing the meat filling, hang the egg powder paste evenly when croquettes, the fire should not be too strong, and the oil should not be hot, so as not to fry the egg powder paste and affect the color.

Vegetarian meatballs are made by mixing vermicelli, shredded radish, bean noodles, dough flour, etc., and then deep-frying. When it is sold, it is cooked with fried tofu, boiled in a pot, and condiments such as peppercorns, spices, and cinnamon are added to the pot. When serving, put it in a bowl and add coriander, chili oil, sesame paste, etc.

Ingredients: 1 piece of old tofu, an appropriate amount of pork, 1 egg, 1 piece of ginger, 1 green onion, 1 tablespoon of light soy sauce, 1 tablespoon of thirteen spices, salt, appropriate amount of breadcrumbs.

When it comes to the Chinese New Year, my family will always fry "tofu meatballs", which are soft and satisfying, and are popular with guests.

1. Crush the old tofu by hand, chop the pork into minced meat, add the eggs to the bowl and beat them, peel and chop the ginger, clean the green onions, and chop them into minced pieces as much as possible.

When it comes to the Chinese New Year, my family will always fry "tofu meatballs", which are soft and satisfying, and are popular with guests.

2. Add 1 tablespoon of light soy sauce, 1 tablespoon of thirteen spices, half a tablespoon of cooking oil, an appropriate amount of minced ginger, minced green onion and salt to the minced meat, stir well.

When it comes to the Chinese New Year, my family will always fry "tofu meatballs", which are soft and satisfying, and are popular with guests.

Tips: Usually when frying meatballs, do not use chopped green onions, so as not to turn black after frying, and the meat filling in the tofu meatballs can add a little minced green onions, the minced green onions are smaller, and the outer layer is wrapped with tofu, so there will be no blackening.

3. Pinch the crushed tofu into gauze, squeeze out the water, add cornstarch and flour in a ratio of 1:1, add an appropriate amount of salt, and stir well.

When it comes to the Chinese New Year, my family will always fry "tofu meatballs", which are soft and satisfying, and are popular with guests.

Tips: Squeezing out the moisture of the tofu residue can reduce the amount of starch and flour, and make the flavor of the tofu in the meatballs more intense.

4. Take an appropriate amount of tofu and put it in the palm of your hand, pinch out the shape of the nest, fill it with the adjusted meat filling, smear a little cooking oil on the palm of your hand, form balls, dip it in egg liquid, and evenly wrap it with breadcrumbs.

When it comes to the Chinese New Year, my family will always fry "tofu meatballs", which are soft and satisfying, and are popular with guests.

5. Add an appropriate amount of cooking oil to the pot, add the tofu meatballs when the oil temperature is 60% hot, fry slowly over low heat until golden brown and crispy, remove the oil, increase the oil temperature after the meatballs are all fried, add the meatballs and fry for 20 seconds, and quickly remove from the pot. A plate of golden tofu meatballs with a crispy exterior and tender interior is complete.