[chicken Tofu Balls in Tomato Sauce]: Sweet and Sour without Burden

[chicken Tofu Balls in Tomato Sauce]: Sweet and Sour without Burden

1. Prepare the ingredients for making chicken tofu balls;

2. Clean the chicken breast, remove the fascia, dry the water, cut into small cubes, peel off the ginger and mince;

3. Put it into the mixing bucket of the mixer, beat it into a puree, and pour it into the basin;

4. Add salt, cooking wine, white pepper, and egg white in sequence;

5. Use chopsticks to move in one direction and beat quickly until the meat is clinging together;

6. Add sesame oil and continue to beat until it is fully integrated;

7. Use chopsticks to pick up the muddy meat, there will be a feeling of pulling silk, and the meat will be beaten;

8. Boil some boiling water, add a little salt to the boiling water, then put the tofu in the water and blanch for 3~5 minutes;

9. Drain the water from the tofu;

10. Add tofu to the mashed meat just now, add a little light soy sauce (a little bit will do);

11. Continue to beat with chopsticks until the two are completely merged, and then you can work hard;

12. The state of the mash at this time should be very delicate and smooth;

13. . Make a pot of clean water, add a little salt, and cook on medium heat until small bubbles start to form at the bottom of the pot, then turn to low heat to heat;

14. Take two spoons, use one spoon to dig out an appropriate amount of meat puree, and then back and forth between the two spoons a few times, and slightly shape it to a smooth round shape;

15. Put the spoon into the pot without moving it. After a few seconds, shake the spoon gently, and the balls will fall off by themselves;

16. After making all the balls, turn on high heat and cook the balls until they rise to the surface;

17. Take out the balls and pack them into boxes. The soup of the balls boiled in the pot, if there is froth, you can continue to heat it and use it to cook the soup after skimming the froth. The taste is quite delicious;

18. Prepare broccoli, tomato sauce, garlic;

19. Pick the broccoli florets and tear off the older rind. Soak in light salt water for 15 minutes, wash and set aside;

20. Make a pot of boiling water, add a little salt after the water is boiled, and blanch the broccoli for about 15 seconds, until the broccoli changes color, take it out immediately;

21. Rinse the broccoli with cold water to cool down, then soak it in cold water;

22. After it is completely cool, remove and drain the water; 31. Place it on a plate, whatever you want;

23. After peeling the garlic, use a garlic press to form a garlic paste. After heating the non-stick pan, pour a little cooking oil;

24. When the oil is lukewarm, add minced garlic, stir-fry on low heat until fragrant;

25. Add the tomato paste, turn to high heat, and stir fry until the tomato paste and the oil in the pan are completely mixed and slightly viscous;

26. Pour in the meatballs and stir-fry them continuously, so that the meatballs are coated with tomato sauce;

27. Add appropriate amount of salt and freshly ground black pepper;

28. Put the meatballs on a plate, and according to personal preference, drizzle a little olive oil on top of the broccoli, and serve it to the table~

Tips:

1. For chicken, it is best to remove the fascia in advance, so that the mud will be more delicate and will not be entangled on the mixing head. In addition, chicken can also be chopped by hand, which is not too much trouble. I'm lazy, so I use a blender;

2. The tofu should be blanched with boiling water first, which can remove part of the beany smell and prevent too much water;

3. The mashed meat is best to be beaten to the highest strength, so that the meatballs will not break easily when they are blanched, and the taste will be good;

4. When blanching the balls, the water should not boil, and it should be heated on a low fire to prevent the balls from breaking. If you are afraid of stickiness, you can dip some water on the spoon and then dig the meat puree;

5. After the meatballs are ready, if you don't eat them right away, they can be kept in a tightly sealed and refrigerated after cooling, or they can be put into the filtered soup. If it is put in the soup, it is best to add some salt to the soup to prevent the salt of the balls from being diluted by the soup.