Raw materials?
200 grams of tofu. 20g of eggs and 50g of dried seaweed. 25g sweet noodle sauce, Jiang Mo sauce 10g, chopped green onion 10g, kohlrabi sauce 10g, coriander 10g, refined?
Production process?
1. Put the tofu into a cage and steam for 15 minutes, take it out and drain it, press it into a paste with a knife, put it in a big bowl, and mix it with eggs, dried seaweed, sweet noodle sauce, minced Jiang Miao, chopped green onion, minced kohlrabi, minced coriander and refined salt and pepper noodles to form stuffing, and squeeze it into nine pieces with a diameter of 3.5 cm. 2. When the oil temperature is 90% hot (about 225℃), put the meatballs in the oil, fry them until golden brown, take them out and put them on a plate. Bring salt and pepper or sweet and sour sauce to the table. ? 1. Cut 4 pieces of tofu into 16 pieces, dip them in flour first, then dip them in the broken egg juice evenly, and finally dip them in fish for later use.
2. Heat the oil pan for 8 minutes, put it in 1, fry until golden brown, pick it up and put it in a vessel.
3. Boil all the ginger slices, snakehead, water, soy sauce, sugar and monosodium glutamate, and then drain the ginger and snakehead for later use.
4. Mix the radish sauce with the seven-flavor Chili powder, put it on the method 2 together with the shredded seaweed and chopped green onion, and then pour it on the method 3.