[prelude to assorted hot pot, Wozi and steaming bowl] secret tofu balls(shi jin huo guo guo zai zheng wan qian zou mi zhi dou fu wan zi )

[prelude to assorted hot pot, Wozi and steaming bowl] secret tofu balls

Introduction:

"Since I have memories, every family has stored some vegetables in winter, just cabbage, potatoes, radish, xuelihong, mustard, carrots and so on. Every family has a jar of sauerkraut. When you want to eat, when you want to eat. Among them, the "hot pot of pickled vegetables" and "pot of pickled vegetables" are the main dishes in winter at home, and they are also preserved from the ancestral dishes. We all like to eat sauerkraut or cabbage pot or hot pot. We first ate eight bowls. One of the main ingredients of the bowls was the secret tofu ball. I remember when I was a child, it was necessary to serve new year's dishes and wedding banquet dishes. At that time, it was one of the big dishes. Whether it was used to eat cabbage pot, sauerkraut pot or steaming bowl, it was everyone's favorite dish. I especially like sauerkraut. It's great to eat in winter. It's comfortable for the whole family to eat this hot pot together! If it's delicious, you must use homemade cabbage to make pickled cabbage, dried kelp to soak hair, pure potato powder, pure northern tofu to make frozen tofu and secret meatballs. When it comes to the secret tofu balls, you can't buy them outside. If you want to eat them, you have to make them yourself. If you want to make them, you can buy authentic northern tofu and meat. If you want to make more, you can put them in the refrigerator for a few times. This dish is hot and you can eat it again. It's a dish you can't get tired of in my family! "

Production steps:

Step 1: the secret ingredient of tofu balls - North tofu.

Step 2: homemade meat stuffing.

Step 3: the bean curd is pressed back into bean curd mud with a knife.

Step 4: put all seasonings and ginger powder into the meat stuffing, and stir.

Step 5: then put in the right amount of water, the amount of tofu to see the old and tender decision. Then thicken the meat and set aside.

Step 6: then put the garlic into the tofu.

Step 7: put the tofu into the meat stuffing and stir well. Add the starch and stir well. You can use gloves to stir by hand.

Step 8: turn the tofu ball into a ball slightly smaller than the ping-pong ball.

Step 9: put the right amount of oil into the frying pan. It is estimated that it is about 300g. The oil temperature is 50%. Put the balls into the frying pan in batches.

Step 10: fry the meatballs in oil pan in batches. Deep fried meatballs can be floated and colored golden.

Step 11: take out the balls to cool and put them in the refrigerator. You can take them as you like.

Step 12: it's puffy when it's hot, but it will shrink when it's cold, so the taste is the best.

Materials required:

Tofu: 2 yuan

Minced meat: 250g

Ginger powder: appropriate amount

Minced garlic: most of them

Soy sauce: 1.5 teaspoons

Oyster sauce: 1 tsp

Pepper: a little

Sugar: a little

Salt: right amount

Sesame oil: a little

Chicken essence: a little

Note: 1, tofu must be North tofu, slightly tender is better. 2. The amount of water to see tofu old tender, slightly tender fried out, do a clip of chopsticks can be easy to clip open for just right. 3. When there are many ingredients, we all like to use scallion. Don't use scallion here. Once the oil is over, it will scorch. It will not look good and it will change its flavor. 4. Garlic, then put how much to see their own taste, not too broken. 5. In the past, soy sauce was put without soy sauce and oyster sauce. The color of soy sauce decided how much, too little taste, too much fried would be black. 6. The proportion of meat can not be too much, otherwise more than the ball will be hard, less than a clip is very easy to open. 7. The amount of starch depends on the amount of meat and the tenderness of tofu.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shi Jin Huo Guo Guo Zai Zheng Wan Qian Zou Mi Zhi Dou Fu Wan Zi