Cabbage Ball Soup
1.
①Rinse the tofu gently with water, drip dry and set aside ②Wash the cabbage and set aside
2.
① Crush the tofu and minced pork and mix well, add a proper amount of salt and mix well, gently flatten and set aside for later use~ "Put a small amount of about 2 grams of salt in the minced meat tofu to make it taste a little bit bottom."
②Drain the cabbage and twist into sections for later use
3.
Boil water in a pot. After the cabbage is boiled, season the cabbage, add the right amount of salt, monosodium glutamate and chicken essence~
After adjusting the flavor and tasting, the time is just right to set the balls, take an appropriate amount of the prepared minced pork tofu and knead it into balls, then gently put it in the pot and float on the cabbage ~ as shown in the picture "You can knead a few more times to make it tighter. Scattered
4.
After setting it up, don’t move it to let it shape. Just medium heat. If the fire is too high, it will dissipate easily. ~ Cook for about two minutes. Use chopsticks to gently press down on the cabbage to let the balls fall down. Whether the inside is completely white, if the inside is white when you open it, it means that it is cooked and can be turned off. If it's still red when you open it, then cook it for a while, don't take a long time, it's better to be tender~
5.
*If the tofu you buy is relatively tender, you don’t need to mix half as I did, just use soft tofu directly~
Tips:
*Remember to be gentle when it comes out of the pot, because the powder will be a little easy to disperse without adding any powder, so don't worry about it and put it in the bowl. Use a spoon to put it in the bowl~
*The cabbage is easy to cook. Don’t wait for the cabbage to be fully cooked in Xiayuanzi, otherwise the cabbage will be too soft when the yuanzi is cooked~
