Bean curd balls(jing zhi ri can dou fu xiao wan zi )

Bean curd balls

Introduction:

"Tofu, no doubt, was invented by our Chinese ancestors. But in Japan, people's love of tofu is not inferior to that of Chinese people. In recent years, with the improvement of living standards, a variety of wealth diseases also followed, hypertension and hyperlipidemia god horse, with people's diet of animal fat intake too much, some relationship. Therefore, in recent years, adding tofu to pure meat food has become the mainstream of Japanese health food. Today, I'd like to share with you that this kind of tofu is more than meat, but its taste is not inferior to meatballs

Production steps:

Step 1: prepare the ingredients.

Step 2: put all ingredients in a large bowl, mix well and stir in one direction for 10 minutes.

Step 3: prepare a flat plate, dry the bottom of the plate, and sprinkle with a thin layer of flour.

Step 4: squeeze the mixed stuffing into a ball, put it on a flat plate, and roll it gently to make the ball surface coated with flour.

Step 5: start the frying pan. When the oil is 80% hot, fry the balls over medium heat until they float.

Step 6: take out the deep fried meatballs and put them in the refrigerator after cooling.

Step 7: you can put it in hot pot.

Step 8: you can also throw it when you cook noodles.

Materials required:

Pork: 1 piece (about 150g)

Minced pork: 100g

Onion ginger: a little

Flour: a little

Salt: right amount

Soy sauce: right amount

Sake: moderate

Note: 1. The best choice of bean curd kapok bean curd (North bean curd) such as less water content. 2. The meat filling is less than the amount of tofu, so it must be vigorously stirred to prevent the meatballs from forming. 3. This kind of small meatball is a semi-finished product, which needs to be cooked before eating, so when frying, it's good as long as it's shaped and colored, not fully cooked. If you want to eat it directly, you need to extend the frying time.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jing Zhi Ri Can Dou Fu Xiao Wan Zi