Braised tofu meatballs
Overview
This dish is also good as a New Year’s Eve dish, as it symbolizes reunion. Another year has passed in the blink of an eye. How much have you gained in this year? How much has been lost. . . After all, people must learn to cherish and grow up in gains and losses. Pure meatballs are too greasy. If you use tofu to wrap the meatballs and add shiitake mushrooms and black fungus to the meatballs, they will not only taste chewy, but also make them less greasy.
Tags
- hot dishes
- home cooking
- common dishes
- old man
- dinner with friends
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- full banquet of manchu and han dynasties
- dinner
- add rice wine
- black fungus
- dried mushrooms
- five spice powder
- lao doufu
- onion and ginger
- oyster sauce
- pork stuffing
- starch
- tangbao
- salt
- sesame oil
Ingredients
Steps
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Prepare materials. Finely chop onion and ginger.
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Soak the mushrooms, wash and finely chop.
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Wash and soak the black fungus until soft and cut into small cubes.
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Add onions, ginger, diced mushrooms, and black fungus into the meat filling. Add oyster sauce, sesame oil, rice wine, five-spice powder, and salt and stir until the meat filling becomes slurry.
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Crush the tofu into puree
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Add starch, add it little by little while stirring, until it feels firm and the tofu can be kneaded into shape.
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Press the tofu into flakes in the palm of your hand, add the meat filling, slowly wrap it up like a bun, and roll it into a ball
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Form the meatballs into round balls.
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Heat the oil pan until 60% hot, add tofu balls
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Fry until the surface is golden brown, remove and control the oil.
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Take another pot and add 1 bowl of water
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Pour in 1 soup dumpling and bring to a boil
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Add the fried meatballs, season with appropriate amount of salt, and put the tofu meatballs on a plate.
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Thicken the remaining soup with water starch and pour it over the tofu balls.
