Stewed Tofu Lion's Head
1.
Cut the northern tofu into thick slices, put it in a steamer and steam for 5 to 8 minutes;
2.
Crush the steamed tofu and let cool for later use;
3.
When steaming tofu, prepare the ingredients: chop pork into puree, wash shrimp and chop into puree; chop coriander; chop fungus, peel and chop horseshoe; mince scallion and ginger; wash vegetables;
4.
Add meat and shrimp paste to the tofu, and stir evenly in the same direction;
5.
Then add green onion, ginger, fungus, horseshoe, and chopped coriander, and mix well in the same direction;
6.
Beat in the eggs and mix well in the original direction;
7.
Finally, add the dry starch and mix it in the original direction until it is strong;
8.
Add an appropriate amount of chicken broth (or water) to the pot, heat it to about 40° on medium heat (try it in your hands, not hot), turn to low heat, and keep the temperature;
9.
At this time, prepare a bowl of water, add a little dry starch (outside the amount) and mix well, stick starch water on your hands;
10.
Grab a ball of tofu filling, ball it into balls, and pour it back and forth between your hands... forty to fifty rounds, until the balls are firm and sticky on the surface;
11.
Gently put it into the pot along the edge of the pot, your hand will inevitably touch the soup at this time, and the temperature of the soup will not be hot;
12.
When everything is done, keep the soup at about 40°, simmer slowly, until the balls float one by one, turn a slightly larger fire, let the surface of the soup slightly turn, and cook for about 5 or 6 minutes, the balls will be cooked ；
13.
Take out the balls and put them into the container;
14.
High fire (at this time you can finally use high heat) to boil the Zhongyuan soup in the pot, add salt and pepper to taste, add the greens and boil slightly, turn off the heat;
15.
Put the greens on, and pour the soup;
16.
Finally, sprinkle some chopped coriander (outside the portion).
Tips:
1. The amount I made is quite large, it can be halved, as long as the ratio of tofu, meat and shrimp is 7:1:1, and other condiments and seasonings are appropriately reduced.
2. Use the tofu after it is steamed to remove the beany flavor, make it firmer and more fragrant. This is my mother's trick.
3. Mix the stuffing, always follow the same direction, the stuffing will loose if the direction is wrong;
4. To boil the balls, you must use warm soup to "raise" the balls, the balls will be boiled with high heat;
5. The final soup can be adjusted according to your own taste, and the vegetables can also be used at will, such as sea rice, mushrooms, spinach, etc., but according to your own taste, there is no certain requirement.
