Tofu balls of Fujian Cuisine(min cai zhi dou fu wan )

Tofu balls of Fujian Cuisine

Introduction:

"Originally, I supported the competition of Fujian cuisine, but I found that if I didn't mix it with it, my interest in cooking declined obviously. I've been fooling around these days, but I can't. I still have to take part in it. I want to find the simplest Fujian cuisine to make tofu balls. Is it very simple. This dish is simple and delicious, soft and tender, which is very suitable for children and the elderly

Production steps:

Step 1: Chop pork with onion and ginger.

Step 2: add soy sauce, salt and continue to chop into sticky mud.

Step 3: control the drying water of tofu, that is, prepare several hours in advance.

Step 4: wear disposable gloves to make mud.

Step 5: add egg white, salt, pepper and dry starch, continue to knead into sticky tofu mud.

Step 6: stir in one direction with your hands.

Step 7: mash the meat into small balls.

Step 8: bean curd paste and dumpling skin shape.

Step 9: put a meat stuffing, squeeze your fingers tightly and make a big ball.

Step 10: make all the balls in turn.

Step 11: add water to the pot and cook at about 90 ℃, that is, when the water starts to ring but is not boiling, add the balls. Medium heat for about 7-8 minutes. Of course, it depends on the size of the ball.

Step 12: take out the boiled balls for use.

Step 13: soy sauce, cooking wine, salt, starch into juice.

Step 14: put the frying pan on a high heat and pour in the peanut oil.

Step 15: pour in the sauce and add 1 tablespoon of boiled meatball soup.

Step 16: pour boiling thick soup on the balls and pour sesame oil.

Materials required:

Tofu: 350g

Pork leg: 100g

Egg: 1

Starch: 5g

Peanut oil: 10g

Scallion: right amount

Ginger: right amount

Cooking wine: 10g

Soy sauce: 10g

Salt: 5g

Sesame oil: 10g

Note: the key to making tofu balls: keep the water temperature at 90 ℃ when burning tofu balls. Tips - food restriction: egg white: egg white can't be eaten with saccharin, soybean milk and rabbit meat. Starch (broad bean): broad bean should not be eaten with snail.

Production difficulty: ordinary

Process: water

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Min Cai Zhi Dou Fu Wan