Hydrangea Balls
by Eating is the last word
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. The tofu is squeezed into a puree.
2. The potatoes are steamed, peeled, put in tofu puree, and let dry.
3. Tear the water-fat day lily into filaments, and cut the water-fat fungus and carrot into filaments. Grasp evenly.
4. Squeeze potatoes and tofu into a puree, add appropriate amount of green onion, ginger, salt, and a little MSG.
5. Make balls of equal size.
6. The balls are rolled in the three wires, gently pinch them with your hands, so that the three wires stick to the balls.
7. Steam the cooked balls on the pot for 10 minutes, drizzle appropriate amount of sesame oil and serve.
