The practice of tofu balls is a homely practice, and the practice of tofu balls is introduced

Home-cooked recipe for tofu balls:

1: Prepare 400g tofu, 100g pork, and 150g lotus root.

2) Prepare 5g ginger, 1/2 tsp soy sauce, 1/2 tsp light soy sauce, 3g salt.

3) Peel the lotus root, wash and chop the pork, crush the tofu and put it in a large bowl.

4) Wash and mince the ginger and put it in a bowl, add salt and soy sauce, then stir in one direction.

5: Pour oil into a hot pan, the oil temperature is 60% hot, squeeze the freshly mixed tofu minced meat into balls and put it in the oil pan to fry.

6) Fry the meatballs until golden brown.

7: After the meatballs are slightly cool, put them in the oil pan and fry them again, taste one, crispy on the outside and tender on the inside.

Tofu balls, no water and no batter, the balls will not be scattered, the color is shiny, and they are all said to be good after eating, everyone come and try it.

Ingredients. 1 piece of old tofu.

Pork 200 grams.

Table salt 2 grams.

2 grams of chicken broth powder.

Pepper 1 gram.

Light soy sauce 5 grams.

Fuel consumption 5 grams.

Method steps.

First of all, we prepare a piece of old tofu, first cut it into thick slices, then press it into tofu puree with the back of a knife, 200 grams of pork first cut into even slices, and then chop it into minced meat, and put it together with the tofu.

Add 2 grams of salt, 2 grams of chicken broth powder, 1 gram of pepper, 5 grams of light soy sauce, 5 grams of oyster sauce to increase freshness, pour in a little green onion and ginger water, and beat in an egg, the egg can not only make the filling more smooth, but also make the balls into a ball that is not easy to loosen.

Stir in one direction for about 2 minutes, and beat all the juice into the filling until the filling is strong and lumpy, so that the fried meatballs are more flavorful and not easy to loosen.

Then, we make the meatballs, prepare a plate, grab a handful of starch, take an appropriate amount of filling, and then form a round ball in the palm of our hand, and wrap a layer of starch on the ball for later use, the starch can make the fried meatballs crispy on the outside and tender on the inside.

Prepare a piece of ginger, cut it into minced ginger, a few garlic grains, pat it and cut it into minced garlic, and chop two pickled peppers for later use.

Next, we mix the fish sauce, add 15 grams of sugar, 1 gram of pepper, 10 grams of light soy sauce, 10 grams of aged vinegar, 10 grams of cooking wine, 2 grams of salt, and then add 3 grams of dark soy sauce to enhance the color, and then stir to dissolve the seasoning.

After all the ingredients are ready, we start to fry the meatballs, burn the oil in the pot, the oil temperature is hot, when the oil surface is slightly smoking, roll the meatballs into the pot along the edge of the pot to avoid splashing oil, keep shaking the pot to prevent the meatballs from sticking to the bottom of the pot, keep frying on low heat for about 2 minutes, and pour out the oil control when the surface of the balls is golden brown.

Heat the oil in the pot again, after the oil is hot, pour in ginger and garlic and other small ingredients, burst out the spicy taste, pour an appropriate amount of water from the side of the pot, pour in the adjusted fish fragrant bowl material, stir evenly, after the water boils, pour the meatballs into the pot, cover the pot and simmer over low heat for 8 minutes. After the soup is very rich, the meatballs are also ruddy and shiny, and we pour in a little sesame oil to make the color of the dish more bright, and you can get out of the pot after stirring evenly.

Precautions. The ratio of sugar to aged vinegar is three to two After pouring in the fish flavor bowl, cover the pot as soon as possible, so as not to stimulate the fish fragrance and dissipate too quickly. The soup is as thick as possible, so that the dish is flavorful and ensures a certain brightness.

The nutritional value of tofu is extremely rich, and eating tofu regularly is very beneficial to our health, which can supplement the protein needed by the human body, which is beneficial to health. So what is the practice of tofu balls in daily life?

Preparation of tofu balls

Materials:

Tofu, pork, minced ginger, light soy sauce.

White pepper, cooking wine, salt, eggs.

Starch, sesame oil, asparagus, coriander.

Method

1. First of all, we have to clean the pork bought in advance, and then chop it into meat puree, preferably the viscosity of pork puree is larger.

2. Put the tofu in.

3. Crush the tofu.

4. Then we have to add an appropriate amount. Cooking wine, salt, eggs, white pepper, sesame oil, chicken essence and other seasonings, and then stir them well.

5. Beat along with one.

6. Boil water in a pot, take a ball of filling, turn it over with both hands to form a tight, smooth surface meatball, and gently put it into the water.

7. Put the meatballs one by one and cook.

8. Then cover the lid and simmer properly, about 50 minutes, and when you see the meatballs in the pot floating slightly, it's OK.

9. Add salt and sesame oil to taste, and put in the coriander section before cooking.

Tofu meatballs

Materials:

Tofu, steamed buns, carrots, oil, refined salt.

MSG, a pinch of pepper.

Water starch, eggs, soy sauce, minced green onion and ginger.

Method

1.Cool and dry the steamed buns, peel them, and knead them into fine granules.

2.Beat the eggs into egg liquid in a bowl, mash the tofu into a puree and put it in a bowl, add steamed bread residue, carrots, egg liquid, water starch, refined salt, monosodium glutamate, soy sauce, minced green onion and ginger, stir well to form a dough.

3.Squeeze the balls by hand into balls of about the same size.

4.Heat the oil in the pot, boil until it is 7 hot, add the meatballs, fry them until crispy on the outside and tender on the inside, and put them on a plate.

The home cooking of tofu meatballs is as follows:

Ingredients: 300 grams of Liangdan pork filling, 150 grams of northern tofu, a little minced green onion and ginger, a green pepper, 3 dried chili peppers, 35 grams of Lee Kum Kee Jiuzhuang oyster sauce, pepper, a little five-spice powder, edible oil, cooking wine, balsamic vinegar, appropriate amount of starch.

Steps: 1. Cut the pork into pieces and whip them into meat filling, add the tofu pieces after beating and breaking, and whip for another 10 seconds.

2. Put the filling in a bowl, cut an appropriate amount of minced green onion and ginger, add a little pepper and five-spice powder, and add 20 grams of oyster sauce.

3. Roll the tofu stuffing into evenly sized balls, and put them on a plate in turn.

4. Put an appropriate amount of cooking oil in the wok, put in the meatballs after heating, fry them until golden brown, remove them, and drain the oil on a plate covered with kitchen paper.

Cut the green peppers into sections, prepare 3-4 dried chili peppers and cut them into small pieces, and then use the oak fan oyster sauce to make the sauce.

6. Take a bowl of sedan chair, add 15 grams of cooking wine, 15 grams of oyster sauce, 10 grams of balsamic vinegar, add a small half bowl of warm water, and stir into a uniform sauce.

7. Leave a little base oil in the wok, add the minced ginger and stir-fry until fragrant, then add the dried chili peppers and green peppers and stir-fry until fragrant.

8. Add the meatballs again, pour in the prepared sauce, the soup is concentrated at high temperature, evenly wrap the ingredients, and can be put out of the pot and served on the plate after 1 minute.

9. Finished products. <>

The home cooking of tofu meatballs is as follows:Ingredients: 1 small bowl of minced meat, 1 small piece of old tofu, 1 plate of Chinese cabbage seedlings, 1 small dish of minced ginger, 1 teaspoon of pepper, 1 tablespoon of cooking wine, appropriate amount of oil and salt.

1. Prepare the raw materials for repentance.

2. Put the minced meat and tofu in a bowl.

3. Add an appropriate amount of salt, cooking wine, pepper and other seasonings.

4. Wear disposable gloves to grasp them evenly.

5. Shape the minced meat and tofu into small balls for later use.

6. Tofu balls are recited in this warm underwater chop cherry pot.

7. Cook until fully boiled, then skim off the foam.

8. Add salt and pepper to taste.

9. Finally, put in the Chinese cabbage seedlings.

10. Finally, it is done.