Vegetarian Meatballs with Pouring Sauce
1.
Tofu residue filtered out by beating soy milk.
2.
Wash dry radish.
3.
Rub the radish into silk.
4.
Wash the coriander and drain the water.
5.
Squeeze the water from the radish. Squeeze the soy milk remaining in the okara. Chopped coriander. Put the three ingredients in the same container, add salt, monosodium glutamate, pepper, and ginger and stir.
6.
Add appropriate amount of breadcrumbs and stir as needed.
7.
Put the balls into medium-sized balls and put them on the plate.
8.
Put the plate with the balls into the steamer and steam for 15 minutes.
9.
Heat the pot and add oil, pour in tomato sauce and fry out the red oil, add appropriate amount of water, salt, sugar, and MSG.
10.
Pour water starch after boiling.
11.
The water starch is cooked, the tomato juice is good, and it is poured on the balls.
12.
You can enjoy healthy and delicious okara and radish balls.
Tips:
1. Squeeze out the remaining soybean milk in the bean dregs and the water in the radish to prevent the balls from being too soft and affecting the taste.
2. If the filling is very dry, no need to add bread crumbs.
3. The meatballs can also be fried. But for health, steaming is best.
4. Tomato juice can be replaced with other juices you like.
5. Seasonings have been added when stirring the fillings. The balls are very flavorful. They can be eaten directly after steaming without adding sauce.
6. Cook more at a time, steam it and put it in the refrigerator, and take it as you eat.
