Su Si Xi Wan Zi(su si xi wan zi )

Su Si Xi Wan Zi

Introduction:

"This vegetarian four likes meatballs. It's like my child made them for him many times when he was in grade one or two in primary school. That super vegetarian tofu guy loves to eat. However, in the past few years, I didn't do it, and the guy even forgot. Suddenly I think of it. At my mother-in-law's birthday party, I saw the Sixi meatballs on the table. My son said with an aggrieved face: Mom, how long has it been since you made susixi for me? Yes, how long, at least three or four years, these three or four years, inadvertently, in a flash, my children have become middle school students. So, this weekend, in the afternoon of a thunder and lightning sauna day without rain, I went into the steamer like kitchen and made a plate of big balls. Fortunately, it didn't fail. It was quite successful. When the children got out of the air-conditioned room at dinner, they were very happy. Four of them ate three, and the other one went into my husband's stomach. It seemed that the sweat was worth it

Production steps:

Step 1: control the water in the old tofu (beitofu) you bought.

Step 2: wear gloves to fully scratch.

Step 3: chop the ginger and green onion.

Step 4: put chopped green onion and ginger and a small egg into the bean curd.

Step 5: add pepper and salt.

Step 6: add a little chicken essence.

Step 7: add the right amount of starch (I put about 60g) and a little baking soda (I put about 2G).

Step 8: mix the tofu paste again. At this time, the bean curd should be soft.

Step 9: heat the oil in the pan to 50% heat, keep the medium and low heat, make the tofu mud into big balls and put them in gently. After all put in, can turn in the fire, at this time should gently shake the pot, lest the ball stick in the bottom of the pot.

Step 10: deep fry until the skin of the meatball is golden, and press the shell to harden.

Step 11: drain the oil for standby.

Step 12: leave a little oil in the pan, add onion, ginger, garlic and star anise and stir fry until fragrant.

Step 13: add a little Xu, oyster sauce, sugar, adjust the taste.

Step 14: put in the fried balls, stew for a while and then remove them. (it may not be cooked)

Step 15: take out the tofu balls, add the carrot powder and bring to a boil.

Step 16: add appropriate amount of water starch.

Step 17: turn off the heat and add sesame oil and coriander powder to taste.

Step 18: pour the juice on the ball.

Step 19: add a little more ornament to the table and start.

Materials required:

Tofu: 500g

Egg: 1

Coriander: moderate

Ginger: right amount

Scallion: right amount

Moderate amount: carrot

Starch: right amount

Star anise: right amount

Sesame oil: right amount

Salt: right amount

Pepper: right amount

Baking soda: moderate

Sugar: right amount

Note: 1, tofu must be bought in advance, control the water inside and then use. 2. The function of adding a little baking soda is to make the balls better shaped and taste better. 3. Fried meatballs, can be directly poured with juice, so that the skin of the meatballs crisp, can also be slightly cooked, so that more delicious, how to do, with their own preferences. 4. A small amount of salt has been added to the meatballs, and the oyster sauce in the soup is salty, so pay attention to the amount.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Si Xi Wan Zi