Tofu meatballs(dou fu rou wan )

Tofu meatballs

Introduction:

"My mother is a capable and virtuous housewife who always makes all kinds of delicious food for us. Because when I was a child, my family had limited economic conditions and many sisters. Sometimes, in order to let us have meat, my mother made tofu into meatballs, wrapped meat stuffing in the tundish, and then fried it. That is to meet our greedy needs and solve our economic problems. Later, this tofu ball became a very popular holiday dish for Chinese New Year. When I have a small family, I often make it for my daughter and husband. Especially in winter, I make it more often. I can make soup and hot pot. I can take care of my health and eat less meat. I can also lose weight and satisfy my greedy needs. Tofu, known as "Fuli" in ancient times, is the main raw material of vegetarian dishes in China. It has always been welcomed by people and known as "plant meat". It is sweet and cool in nature. It enters the spleen, stomach and large intestine meridians. It has the effects of Supplementing Qi, promoting body fluid, moistening dryness, clearing heat and detoxifying. It can be used to treat red eyes, quench thirst, remove sulfur, and burn wine poison

Production steps:

Step 1: Ingredients: 300g old tofu, 100g pork, 3G vegetable oil, salt, sesame oil, 2G pepper, 2G watery black fungus, 50g starch

Step 2: cut the pork into small pieces and put it into the dish

Step 3: add black fungus, add a little sesame oil,

Step 4: turn the handle of the food processor by hand, and the stuffing will soon be formed

Step 5: Fragrant oil and salt with cooking wine and pepper

Step 6: stir well and marinate for a while

Step 7: drain the old tofu and mash it with a spoon

Step 8: add starch

Step 9: mix well

Step 10: pull a piece of bean curd mud by hand, press it into a piece shape with palm of hand, and add meat stuffing

Step 11: slowly rub the tofu into a ball to make a ball

Step 12: put vegetable oil into the pot, heat to 60% heat, and add tofu meatballs

Step 13: fry the golden skin

Step 14: pick up the oil

Materials required:

Pork: moderate

Tofu: right amount

Auricularia auricula: right amount

Vegetable oil: right amount

Salt: right amount

Starch: right amount

Sesame oil: appropriate amount

Pepper: right amount

Note: bean curd clay plasticity is very strong, try not to make the skin of bean curd too thin, do not expose the meat stuffing, eat hot pot is very good, you can also use chicken soup to make a dish to eat, it is best to buy the old bean curd, so less water, to slow fry

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dou Fu Rou Wan