Tofu Meatballs

Name: Tofu Meatballs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A plate Tofu balls; 5s rape; 30g Vegetable oil; 2 pcs star anise; 20g Soy sauce; Some salt

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The last time I used the microwave to make egg custard, the first time was unsuccessful. But the egg custard and half of tofu on hand are mixed with a little pork filling, half a carrot, and two spoons of starch to make tofu balls. Because I didn't think about making a recipe before making it, I just thought about using these materials. Unexpectedly, the final effect is really good. The tofu balls are round and round, golden red in color, and tender inside. It's really delicious and beautiful.
The freshly fried tofu meatballs are good to eat directly, they are burnt on the outside and tender on the inside. After it is cold, make a dumpling with green vegetables, which is softer, especially suitable for the elderly and children. Especially with a circle of green vegetables, it is beautiful and beautiful. "

Ingredients

A plate Tofu Balls
5s Rape
30g Vegetable Oil
2 pcs Star Anise
20g Soy Sauce
Some Salt

Tofu Meatballs

1. The tofu balls are ready, and the rapeseed is cleaned

2. Boil the rapeseed in boiling water, then add cool water to keep it crisp and green

3. Place the drained rapeseed on the side of the dish for later use

4. Pour a small amount of oil into the pot; put two star anises into the pot and fry out the aroma on low fire

5. Put the tofu balls into the pot and keep pushing to make it evenly heated

6. Pour in a small amount of soy sauce for toning

7. Add a small amount of water, add salt according to taste, cover, simmer for about 3 minutes

8. Put the balls on the plate

9. Pour the remaining juice in the pot on top

10. Wai Jiao Lin Nen

Tips:
The production of tofu balls: 200 grams of tofu, 50 grams of pork filling, one egg custard, half a carrot, 20 grams of starch, 1 gram of salt, appropriate amount of water, mix well, stir well, and deep-fry until mature. If you don’t put the egg custard, you can also adjust the pork filling according to your personal taste. You can blanch the rapeseed with cold water immediately to keep it crisp and green.