Braised Corn Meatballs
1.
Prepare the raw tofu, blanch the old tofu with boiling water, soak the chopped green onion and ginger in water.
2.
Minced meat with cooking wine.
3.
Put salt.
4.
Put five-spice powder.
5.
Put five-spice powder.
6.
Release light soy sauce.
7.
Release light soy sauce.
8.
Put onion and ginger water.
9.
Put onion and ginger water.
10.
Put corn kernels and starch.
11.
Put corn kernels and starch.
12.
Put the eggs.
13.
Put the eggs.
14.
Stir vigorously.
15.
Stir vigorously.
16.
Squeeze the corn inside the balls as much as possible (to prevent the corn kernels from separating from the balls). Fry in 70% hot oil.
17.
Squeeze the corn inside the balls as much as possible (to prevent the corn kernels from separating from the balls). Fry in 70% hot oil.
18.
Deep-fried into golden-yellow meatballs when they are ripe, remove them.
19.
Deep-fried into golden-yellow meatballs when they are ripe, remove them.
20.
Put in the oil in a pot, add green onion, ginger and millet pepper, stir fragrant, and pour in old tofu.
21.
Put in the oil in a pot, add green onion, ginger and millet pepper, stir fragrant, and pour in old tofu.
22.
Stir well and add to the broth.
23.
Stir well and add to the broth.
24.
Put light soy sauce, salt, and pepper on the high heat and turn to medium to low heat.
25.
Put light soy sauce, salt, and pepper on the high heat and turn to medium to low heat.
26.
Put baby dishes.
27.
Put baby dishes.
28.
Put the meatballs, simmer for 2 to 3 minutes, thicken the thick gorgon, and stir-fry with colored peppers. Serve.
29.
Put the meatballs, simmer for 2 to 3 minutes, thicken the thick gorgon, and stir-fry with colored peppers. Serve.
Tips:
1. The old tofu can be blanched with boiling water to remove the beany flavor. 2. When squeezing the balls, you can use the corn kernels as the filling peripheries in the balls, otherwise the corn kernels will easily fall off after the balls are placed in the pan. 3. The spiciness of millet peppers enriches the taste of dishes.
