1. Crush the tofu and drain the water.
2. The meat grinder smashes the meat into puree.
3. Cut the garlic sprouts into mince and hide with the meat filling.
4. Add salt, chicken essence, and light soy sauce to the filling. Just keep hiding until you can stack up like this.
5. Add eggs to the pureed tofu and mix well.
6. Grab the tofu paste evenly.
7. Put some tofu paste on the palm of your hand and press it down as shown in the figure.
8. Put stuffing.
9. The hands were beaten back and forth, the left hand fell on the right hand, and the right hand fell on the left hand. It takes about 10 rounds to complete as shown in the figure.
10. Make one and put one in the pot. Finally, add the goji berries and cook for 15 minutes on low heat.
11. Finished picture.
Tips:1. Tofu must be old tofu.
2. Tofu must be crushed and drained.
3. A catty and a half of tofu needs about half a catty of meat and an egg. Don’t put too many eggs, and don’t have too few eggs. The role of eggs is to keep the tofu from loosening.
4. When making tofu rounds, you must control the strength when you "beat" with both hands. If it is used too much, it will dissipate.
5. When cooking, the speed should be slow or light, otherwise the hydraulic power of the water will cause the tofu balls to scatter.
6. Generally, tofu balls are served in chicken soup, which tastes perfect.
7. Boil the water and add the tofu balls, just like the dumplings, but the heat must be low to keep the soup slightly boiled. The fire will also dissipate.
8. Add a spoon of salt to the soup to make the tofu balls firmer.
9, the soup should be right, so that the tofu balls are submerged. So there is no need to turn it over.
