Tofu Balls with Mushroom Sauce
by Tian Tian_hz13
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Rinse the tofu with water and smash it.
2. Carrots are peeled, washed and shredded, then minced with a knife.
3. Put tofu and carrots in a bowl, add salt, five-spice powder, light soy sauce, sesame oil and a small amount of starch, mix well, knead into balls by hand, and steam for 15 minutes in a pot.
4. Remove the stems, wash and mince the shiitake mushrooms.
5. Add a spoonful of starch, appropriate amount of dark soy sauce and light soy sauce to the bowl, then add water and mix well.
6. Pour oil in a dry pan, add shiitake mushrooms and stir fry for 2 minutes.
7. Pour the starch water into the pot, stir fry a few times, cook on medium heat until it is viscous and turn off the heat, and the juice is ready.
8. Pour the gorgon juice on the tofu balls and sprinkle with chopped green onion.
Tips:When the starch water is poured into the pot, re-stir it to avoid starch precipitation.
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