Tofu and Mushroom Stew Meatballs
by GXL8728
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. 200 grams of tofu, cut into square thin slices, put in a hot pan, fry until both sides are slightly yellow, remove, control the oil, and set aside.
2. Wash dried shiitake mushrooms, soak in cold water, and set aside.
3. Homemade or purchased meatballs, all in four open, set aside. (I made it with homemade leftover lion head balls).
4. Take the coriander stems, cut into small pieces, and set aside.
5. The chopped green onion and ginger are ready.
6. Heat oil in a pan, fry the chopped scallions and ginger.
7. Put the fried tofu slices in.
8. Put in the soaked shiitake mushrooms and pour in the water for soaking the shiitake mushrooms (to enhance the flavor).
9. Add light soy sauce and stir well.
10. Pour in the meatballs, cover the pan and simmer for ten minutes.
11. Add 1 teaspoon of salt.
12. Add 1 scoop of beef powder.
13. Add 1 teaspoon of sugar and heat for three minutes.
14. When it's flavorful, sprinkle in the coriander section, stir-fry well, and get out of the pot.
Tips:See my other blog for the homemade lion head meatballs
