Bean curd with bean curd(dou fu yuan zi bang cai tang )

Bean curd with bean curd

Introduction:

"Tofu Yuanzi soup and stick vegetable soup are common in our family. Today, I combined these two kinds of soup a little to make tofu Yuanzi stick vegetable soup.". The characteristics of the two soups are light and palatable, non greasy, easy to digest, soft and tender in taste, with the function of moistening and nourishing the lung. In spring, Yang Qi is more vigorous, so you should eat less sour and spicy food and more sweet food to nourish. Tofu is a good choice. It tastes sweet and cool, and has the effects of Supplementing Qi, generating fluid and moistening dryness, clearing heat and fire. And Bangcai also has the effect of moistening the lung and eliminating internal fire, so this delicious and clear fire soup is especially suitable for the elderly and children in spring. "

Production steps:

Step 1: tender bean curd 1.5 Jin. (it has to be tender tofu, old tofu, and the kind of marinated tofu will not work.).

Step 2: scratch with your hands. The most time-saving, must grasp the broken, the more broken bean curd garden taste better. (you can also crush it with a bigger spoon.)

Step 3: finely chop onion and ginger.

Step 4: take 500 grams of pork stuffing and put it into the chopped tofu together with chopped scallion and ginger.

Step 5: beat in a whole egg. (egg white is the best. I usually use whole egg, which will not affect the taste and color of Yuanzi.)

Step 6: add the flour. The proportion of raw powder to tofu is generally one and a half catties of tofu plus a little bit of raw powder. (based on Minoru's experience, I recommend sweet potato powder, which is sticky and has a good taste.)

Step 7: two spoonfuls of salt.

Step 8: two teaspoons of MSG.

Step 9: stir all the ingredients.

Step 10: take a relatively large pot, add cold water, water wider. Open fire, when the bottom of the pot starts to bubble, turn down the fire and start to boil the balls. Take a small spoon, dig a spoon of the mixed tofu stuffing and put it in the palm of your hand. Use the strength of the palm and the spoon to gently beat the stuffing to shape the loose tofu into a ball.

Step 11: continue to keep the state, into the tofu balls.

Step 12: when the ball turns white and floats, turn the fire up.

Step 13: peel the Bangcai and cut it into hob pieces.

Step 14: pour into the pan.

Step 15: cover the pan and boil over medium high heat for 20 minutes.

Step 16: a delicious and clear family soup is ready.

Materials required:

Tender tofu: 750g

Minced pork: 500g

Bangcai: one

Starch: 60g

Scallion: right amount

Ginger: moderate

Egg: 1

Coriander: moderate

Salt: two teaspoons

MSG: two teaspoons

Note: 1, tofu generally choose South tofu, because South tofu texture is soft and tender, delicate. 2. The ratio of bean curd and minced pork is generally 2:1. If you like meat, you can have half of bean curd and minced pork, that is 1:1. 3. The purpose of adding eggs is to increase the stickiness of bean curd, which is not easy to loose and knot. Of course, minced pork itself and tofu also play a role in bonding. You can't have too many eggs, because the tender tofu itself contains more water. If you press 1-2 Jin tofu, you only need to add one egg at most. Once I added two eggs, but the result was too thin. Then I added starch, and the taste was greatly reduced. The strong starch flavor failed! 4. Strictly speaking, only egg white should be taken. In order not to waste, even the whole egg can be put in, which will not affect the taste of tofu yuan Zi and its white and jade like color. 5. The amount of starch is also crucial. How much is appropriate? More, tofu Yuanzi taste hard, and will cover up the fragrance of tofu itself, put less, Yuanzi a pot of scattered, completely become a pot of mixed "tofu meat Sao soup", also good ha ~ ~. After numerous attempts, I think the ratio of tofu and starch is generally one and a half catties of tofu, one or two starches is appropriate. 2、 Don't wait for the water in the pot to boil. When the cold water pot is heated to the bottom and just starts to produce small bubbles, turn down the fire and start to boil the balls. Don't stir them first. When the balls are ripe, they will float up by themselves. If the fire is too big or the outer layer of the balls hasn't solidified, they are in a hurry to stir and the balls are easy to disperse.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Dou Fu Yuan Zi Bang Cai Tang