[tofu Motoko Stick Vegetable Soup]

[tofu Motoko Stick Vegetable Soup]

1. The soft tofu is a catty and a half. (It must be soft tofu, old tofu, or bittern.)

2. Scratch it with your hands. The most time-saving and labor-saving, be sure to grab the broken pieces, the more broken the tofu garden tastes better. (It can also be crushed with a larger spoon.)

3. Finely chop green onion and ginger.

4. Take 500 grams of pork stuffing and add the chopped green onion and ginger into the crushed tofu.

5. Beat in a whole egg. (Egg white is the best, I usually use whole eggs, it will not affect the taste and color of Yuanzi)

6. Add cornstarch. The ratio of cornstarch to tofu is generally, one pound and a half of tofu plus one or two more cornstarch. (Based on Min's experience, I personally recommend sweet potato flour, which is sticky and has a good taste)

7. Two spoons of salt.

8. Two spoons of MSG.

9. Stir all the ingredients vigorously.

10. Take a relatively large pot and add cold water to make the water wider. Turn on the fire and when small bubbles start to form at the bottom of the pot, turn the fire down and start boiling the meatballs. Take a small rice spoon, dig a spoonful of the mixed tofu filling in the palm of your hand, use the palm of your hand and the strength of the spoon to gently beat the filling to shape the loose tofu into a ball.

11. Continue to keep it closed and add tofu balls.

12. When the color of the balls becomes white and floats up, you can increase the fire.

13. Peel the sticks and cut them into hob pieces.

14. Pour into the pot.

15. Cover the pot and boil on medium-high heat for 20 minutes.

16. A family soup that is delicious and moisturizing is ready.

Tips:

1. Tofu generally choose southern tofu, because the texture of southern tofu is relatively soft and delicate.



2. The ratio of tofu and ground pork is generally 2:1. Friends who like to eat meat can also use half of tofu and ground pork, which is 1:1.



3. The purpose of adding eggs is to increase the stickiness of the tofu element, which is not easy to disintegrate in the pot. Of course, the ground pork itself also plays a role in binding tofu. You can’t have too many eggs, because the soft tofu itself has a lot of water. You only need to add one egg at the most for 1-2 catties of tofu. Once I added two eggs, it was too thin and then Starch, taste greatly reduced, very strong starch taste, failure!



4. Strictly speaking, only the egg white should be taken. In order not to waste, you can even put the whole egg in, which will basically not affect the taste and white jade-like color of the tofu.



5. The amount of starch is also very important, how much is appropriate? Tofu Yuanzi tastes hard, and it will cover up the fragrance of tofu itself. If you put less, Yuanzi will dissipate at the first pot, and it will become a pot of irritating "tofu meat soup". Not bad~~. After countless attempts to sum up, I think the ratio of tofu to starch is generally one catty and a half tofu, and one or two starch is appropriate.



2. When placing the balls, don’t wait until the water in the pot boils. When the cold water pot is heated to the bottom of the small bubbles just beginning to emerge, turn the heat down and start placing the balls, while boiling down the heat. Don’t stir the balls. The balls will be cooked. When I floated up, the fire was too big or the outer layer of the balls hadn't solidified, so I hurriedly stirred up, and the balls would easily fall apart.