Stewed Wheat-flavored Tofu Meatballs with Seasonal Vegetables

Stewed Wheat-flavored Tofu Meatballs with Seasonal Vegetables

1. Wash the tofu and cut into pieces, soak the oatmeal in water, soak dried mushrooms in warm water, cut the sharp pepper into diamond-shaped pieces, cut the carrot into slices, and chop the small red pepper;

2. Pour water into the pot, add a little salt, boil the water, and blanch the tofu for 1 minute;

3. The blanched tofu is dried to control the moisture, wear disposable gloves, and the soy tofu becomes puree;

4. Take half of the soaked shiitake mushrooms and chop finely, chop the leftover leftovers from the carrot flower, and add tofu puree together with the soaked oatmeal;

5. Add a pinch of salt;

6. Add 1 tablespoon of oyster sauce;

7. Add an appropriate amount of black pepper;

8. After mixing well, knead into tofu balls of moderate size and put them in a plate;

9. Turn the plate with tofu balls into the steamer, and after the heat is boiled, steam for about 8 minutes;

10. Raise a pot, add a proper amount of water, boil, add carrot slices and remaining shiitake mushrooms;

11. Boil for one minute and then add the sharp pepper slices;

12. Add the right amount of salt to the soup;

13. Add a little black pepper according to personal taste;

14. Add a tablespoon of oyster sauce;

15. Finally, pour in water starch to thicken;

16. After stirring well, put the steamed tofu balls into the pot and coat the balls with gorgon juice.