1. Prepare the materials. Keep the tofu in small pieces and cut into pieces for soup.
2.
Tofu, meat, chopped green onion, and sweet potato powder are put together and stirred, salt, oil consumption, cooking wine, chicken essence, and light soy sauce are also put together and mixed well. (Leave a little bit of green onion and put it in the soup)
The pot boils water, and when it’s half open, turn it to a low heat.
3. Grasp the meat with your hands, leave a hole for the meat, and dig a ball-like spoon with the spoon. (In the end, I just rubbed the meat with both hands, which felt faster.)
4. If the water is half-boiled like this, boil it over a medium-to-low heat for about 2 minutes.
5. A full pot, our family can have two meals!
6. Put the extra in a Tupperware freezer box, wait until it's completely cold, and eat it next time.
7. Small soup pot, water, tofu cubes, a little light soy sauce, salt, after boiling, give the balls
8. Cook slowly over medium heat, and then you can go to stir-fry other dishes. Just keep cooking the balls and float up
9. After cooking, give some chopped green onion and a little sesame oil, and you can get it out of the pot! Very delicious. Light, less salt and less oil.
Tips:I started cooking half an hour earlier than my usual cooking time. If my hands and feet are quicker, it may be done in 20 minutes.
You can add some shredded white radish according to your appetite to feel better.
