Pure tofu balls(chun dou fu wan zi )

Pure tofu balls

Introduction:

"My favorite food is this kind of pure tofu fried meatballs, with North tofu, only add some seasoning, nothing else, like noodles, the tofu crumbs knead on the strength, and then fried, without a little starch, so fried meatballs, skin toughness is enough, but inside is very soft, empty, steaming and boiling are very tasty. And completely retain the natural flavor of tofu. It's also simple. The only way is to work hard. This kind of ball is basically what every family here will do for the new year. "

Production steps:

Step 1: choose North tofu, that is, old tofu. It's very important to choose tofu. You should know that the tofu is delicious, and the delicious tofu makes the meatballs with good taste.

Step 2: break the tofu into pieces.

Step 3: cut ginger into pieces, add salt and five spice powder at the same time.

Step 4: like kneading noodles, knead repeatedly until the bean curd is strong. It takes about ten minutes to knead. Don't think tofu won't work hard. When you knead it, you will feel sticky. Otherwise, you have to continue to knead it. This is the key to the success of this pill. Knead and place for 30 minutes.

Step 5: turn the kneaded tofu into a ball, and make the ball well in advance. It's good for ripening together in the pot.

Step 6: heat the oil pan 70-80% and fry until discolored. Don't move until the skin is set. It's easy to rot if it moves too early.

Step 7: fried meatballs are delicious even if they are eaten directly. I fried them well and they became several. Steaming, frying and boiling are also OK. Chinese New Year is a convenient side dish.

Materials required:

North tofu: 1000g

Ginger powder: 20g

Salt: 3G

Five spice powder: 5g

Note: 1, must rub to the strength. 2. When frying, the oil temperature must be hot, which is conducive to the rapid shaping of tofu balls and is not easy to adhere to each other.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: spiced

Chinese PinYin : Chun Dou Fu Wan Zi