Chicken tofu balls with eggplant sauce: sweet and sour, smooth, no burden(qie zhi ji rou dou fu wan suan tian xi hua wu fu dan )

Chicken tofu balls with eggplant sauce: sweet and sour, smooth, no burden

Introduction:

"Chicken is a kind of meat with low fat and high protein, and chicken breast is one of the representatives. Because there is basically no fat, then the taste will inevitably be affected, dry hair wood. Usually, when making meatballs with chicken, add some pig fat to make meatballs oily. In view of the special situation (carrots need to reduce fat), this time we made the meatballs with some tofu, mainly to neutralize the taste with the tender and delicate tofu, so that the meatballs taste tender. This meatball, if eaten directly, has the aroma of some bean products. It's not greasy. This time, it's Stewed with tomato sauce. It's sweet and sour, and it's bright red. It's a different flavor. "

Production steps:

Step 1: prepare the materials for making chicken tofu balls;

Step 2: clean the chicken breast, remove the fascia, dry the water, cut the dice and ginger, then cut into pieces;

Step 3: put it into the mixing bucket of the mixer, beat it into mud shape, and pour it into the basin;

Step 4: add salt, cooking wine, white pepper and egg white in turn;

Step 5: with chopsticks in one direction, quickly beat until the meat paste is strong;

Step 6: add sesame oil and continue to beat until it is completely blended;

Step 7: use chopsticks to pick up the meat paste, there will be the feeling of pulling silk, and the meat will be beaten well;

Step 8: heat some boiling water, add a little salt in the boiling water, and then put the tofu in the water, scald for 3 ~ 5 minutes;

Step 9: drain the water of tofu;

Step 10: add tofu to the mashed meat and add a little soy sauce (just a little bit);

Step 11: continue to stir with chopsticks until the two are fully integrated and work hard;

Step 12: at this time, the state of meat paste should be very delicate and smooth;

Step 13: make a pot of clean water, add a little salt, cook over medium heat until bubbles start to appear at the bottom of the pot, turn to low heat to heat;

Step 14: take two spoons, use one spoon to dig a proper amount of mashed meat, and then go back and forth between the two spoons for a few times, slightly shaping to a smooth circle;

Step 15: put the spoon into the pot, don't move it. After standing for a few seconds, gently shake the spoon, and the ball will fall off;

Step 16: after repeating all the meatballs, boil them to the surface of the water;

Step 17: take out the balls and pack them. If there is floating foam in the soup, you can continue to heat and skim the surface floating foam to make the soup. It tastes delicious;

Step 18: prepare broccoli, ketchup and garlic;

Step 19: pick small broccoli and peel off the older skin. Soak in light salt water for 15 minutes, wash and set aside;

Step 20: make a pot of boiling water, add a little salt after the water boils, blanch the broccoli for about 15 seconds, and remove the broccoli as soon as it changes color;

Step 21: cool the broccoli with cold water, and then soak it in cold water;

Step 22: when it's completely cool, take out the water and drain it; 31. Put it on the plate, whatever you like;

Step 23: peel the garlic and press it into minced garlic. Heat the nonstick pan and pour in a little cooking oil;

Step 24: when the oil is slightly warm, add minced garlic and stir fry over low heat;

Step 25: add the ketchup, turn to medium high heat and stir fry until the ketchup is completely mixed with the oil in the pan and slightly thick;

Step 26: pour in the meatballs, stir fry constantly, and wrap the meatballs with a layer of tomato sauce;

Step 27: add salt and ground black pepper;

Step 28: put the balls on a plate, and drizzle a little olive oil on the broccoli according to your personal preference, and serve it~

Materials required:

Chicken breast: one piece (about 280g)

Lactone tofu: 150g

Egg white: 1

Ginger: a small piece (very small piece)

Garlic: 2 ~ 3 pieces

Broccoli: moderate

Cooking wine: 3ml

Salt: a little

White pepper: a pinch

Sesame oil: a few drops

Boiling water: appropriate amount

Soy sauce: a little

Edible oil: a little

Tomato sauce: 70 ~ 80ml

Ground black pepper: a little

Extra virgin olive oil: a few drops

Note: 1. It's better to remove the fascia of chicken in advance, so that the mud will be more delicate and won't wind on the mixing head. In addition, chicken can also be chopped by hand, which is not troublesome. I'm lazy, so I use a blender; 2. Scald tofu with boiling water first, which can not only remove part of the beany smell, but also prevent too much water; 3. It's better to stir the mashed meat until it's strong, so that it's not easy to break when boiling the meatballs, and the taste is good; 4. When boiling the meatballs, the water can't boil, and it should be heated at a low temperature to prevent the meatballs from breaking. If you are afraid of sticking, you can dip some water on the spoon and then dig out the mashed meat; 5. After the meatballs are prepared, if you don't eat them immediately, you can cool them thoroughly, seal them and refrigerate them, or put them into the filtered soup. If put into the soup, then the soup had better add some salt to prevent the salt of the meatballs from being diluted by the soup.

Production difficulty: ordinary

Craft: Stew

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Ji Rou Dou Fu Wan Suan Tian Xi Hua Wu Fu Dan