Vegetarian Fashion: Love in Pink

Name: Vegetarian Fashion: Love in Pink
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g North Tofu; 50g Pleurotus eryngii; 50g Fresh corn kernels; 150ml Red Amaranth Juice; a small piece ginger; 1/2 Red chili; a little salt; Some Soy sauce; Some Essential oil; Some Corn flour

by Tao Ran Lily

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Vegetarian food is becoming more and more popular, and the healthy concept of vegetarian food is more and more accepted by people. Vegetarian food is also a low-carbon and environmentally friendly behavior. We, the general public, cannot be completely vegetarian, but we can mix with more vegetables and less meat.

For Buddhism, vegetarianism is not only the release of life, it can accumulate merits, because you come to be vegetarian, so that many animals can be freed from the fear and pain of being killed, reducing the pressure on the environment and resources. "Eating meat is brave and fierce, and eating grains is smart and clever." In fact, vegetarian food can meet the human body's needs for various nutrients, making you stronger, more intelligent, and feeling refreshed today.

On the Chinese Valentine’s Day, making rose-flowered steamed buns with red amaranth juice left over. At that time, he created this "love of pink powder", which is actually a tofu-based dish. The white tofu balls are accompanied by pink amaranth juice. As if a white flower blooms in the red leaves, it unintentionally creates a romantic atmosphere, and it feels beautiful. "

Vegetarian Fashion: Love in Pink

1. Raw material map

2. Separately chop pleurotus eryngii, ginger and red pepper;

3. Boil the tofu in the water for 30 seconds to remove the drained water. This step is to remove the beany flavor;

4. Grab the tofu with your hands and set aside;

5. Grab the tofu with your hands and set aside;

6. Take a stainless steel plate, put the crushed tofu, eryngii mushroom, corn kernels, ginger and red pepper into the plate, then add salt, light soy sauce, refined oil and corn starch;

7. Take a stainless steel plate, put the crushed tofu, eryngii mushroom, corn kernels, ginger and red pepper into the plate, then add salt, light soy sauce, refined oil and corn starch;

8. Use chopsticks to stir evenly in step 5 into a vegetarian filling;

9. Use chopsticks to stir evenly in step 5 into a vegetarian filling;

10. Take an appropriate amount of tofu filling with your hands, knead it into tofu balls, and then gently beat the tofu balls back and forth with your hands to make the balls firmer and not easy to disperse when cooking;

11. Boil water in a pot, then roll the tofu balls with a layer of cornstarch, put them in boiling water and blanch them until cooked, then remove;

12. Pour the amaranth juice into the dish, add a little salt to taste, then gently put the tofu balls into the amaranth juice and set it on a plate.

Tips:
1. This tofu meatball is vegan and has no stickiness. The tofu meatballs are easier to loose when they are cooked. You can add an egg and flour to increase the viscosity and make it easy to handle.

2. In addition, tofu balls can also be deep-fried. I think the fried things are not healthy, so I can use boiled ones instead.