Cabbage Tofu Meatballs

Name: Cabbage Tofu Meatballs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 meatball; A small bowl Black Fungus; 80g Marinated tofu; A plate Chinese cabbage

by Corduroy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Take a few home-cooked ingredients and throw them into a casserole with the meatballs prepared in advance. It is better to add some broth. If not, boil them in water and the taste will not be weak. A small pot, simple and casual, with a combination of meat and vegetables, refreshing and warm, it tastes comfortable, delicious, and warm.

Ingredients

8 Meatball
A small bowl Black Fungus
80g Marinated Tofu
A plate Chinese Cabbage

Cabbage Tofu Meatballs

1. The black fungus is well watered in advance, blanch it with hot water before using

2. Cut tofu into mahjong pieces, shred green onion and ginger, and tear the leaves of Chinese cabbage into slices by hand

3. Fry the meatballs dry, put them in a casserole with tofu and ginger, add the broth (if you don’t have it, you can add water directly, bring to a boil on high heat, turn to low heat and simmer for 10 minutes

4. Add cabbage leaves and fungus and continue cooking until the cabbage becomes soft and transparent

5. Add some salt to taste

6. Sprinkle chopped green onion to turn off the heat