The practice of tofu balls:

Composition:

Tofu, pork, Jiang Mo, soy sauce, white pepper, cooking wine, salt, eggs, starch, sesame oil, asparagus and coriander.

Specific practices:

1. Buy fresh pork and chop it into paste by hand until the viscosity of pork is the best.

2. Put the tofu in. (If it is aimed at the beany smell of tofu, you can also blanch the tofu in advance, or squeeze out the water in the tofu in advance. )

3. Crush tofu.

4. Add cooking wine, salt, eggs, white pepper, sesame oil, starch and chicken essence and mix well.

5. Whip in one direction.

6. Boil the water in the pot, take a ball of stuffing, turn it over with your hands to form a compact meatball with a smooth surface, and gently put it into the water.

7. Put the meatballs in and cook them one by one.

8. Cook for about 5 minutes until the meatballs float slightly.

9. Season with salt and sesame oil, and add coriander segments before cooking.

Recipe tip:

The amount of tofu cannot be equal to or slightly less than the meat stuffing. Meat stuffing should be chopped with fresh meat, and the viscosity of frozen meat is not high. Pork should be chopped with a knife by hand to make the meat paste sticky, and the viscosity of the pork paste will come out, which can be perfectly combined with tofu.

Adding an egg can increase the viscosity of the filling and make it more cohesive when cooking.

Adding a little starch properly will make the taste more delicate and increase the viscosity, which is not easy to loosen.

Adding cooking wine can remove the beany smell of tofu. If it conflicts with this taste, you can blanch the tofu in advance, or squeeze out the water in the tofu in advance. If there is no conflict, add tofu directly, or bring in water that has been stirred into meat stuffing.

How to make tofu balls?

Tofu balls: Ingredients: tofu, pork, Jiang Mo, soy sauce, white pepper, cooking wine, salt, eggs, starch, sesame oil, asparagus and coriander.

Specific practice: 1. Buy fresh pork and chop it into paste by hand until the viscosity of pork is the best. 2. Put the tofu in.

(If it is aimed at the beany smell of tofu, you can also blanch the tofu in advance, or squeeze out the water in the tofu in advance. ) 3. Crush tofu.

4. Add cooking wine, salt, eggs, white pepper, sesame oil, starch and chicken essence and mix well. 5. Whip in one direction.

6. Boil the water in the pot, take a ball of stuffing, turn it over with your hands to form a compact meatball with a smooth surface, and gently put it into the water. 7. Put the meatballs in and cook them one by one.

8. Cook for about 5 minutes until the meatballs float slightly. 9. Season with salt and sesame oil, and add coriander segments before cooking.

Recipe tip: The amount of tofu cannot be equal to or slightly less than the amount of meat stuffing. Meat stuffing should be chopped with fresh meat, and the viscosity of frozen meat is not high. Pork should be chopped with a knife by hand to make the meat paste sticky, and the viscosity of the pork paste will come out, which can be perfectly combined with tofu.

Adding an egg can increase the viscosity of the filling and make it more cohesive when cooking. Adding a little starch properly will make the taste more delicate and increase the viscosity, which is not easy to loosen.

Adding cooking wine can remove the beany smell of tofu. If it conflicts with this taste, you can blanch the tofu in advance, or squeeze out the water in the tofu in advance. If there is no conflict, add tofu directly, or bring in water that has been stirred into meat stuffing.

How to make tofu balls?

This time, my husband suddenly asked the boss for ten pounds and asked his mobile phone number, fearing that he would not touch it next time.

Use old tofu, eggs, minced onion and ginger, raw flour, salt, chicken essence and pepper. Method 1. Press the tofu into a paste with the back of a knife and put it in a big bowl. 2. Put the egg white, minced onion and ginger, raw flour, salt, chicken essence and pepper into a tofu bowl and stir in one direction. 3. Pour the oil in the pot, and when it is warm (50% to 60% hot), grab the tofu stuffing in one hand and knead it into a fist. Fry until golden brown. Take it out and put it on blotting paper. Tip * Tofu contains a lot of water and is easy to disperse. You can drain it first, or wrap it with gauze. When squeezing out water, prepare a small bowl of clear water. You can dip a spoon in water and scoop out the extruded tofu balls, so that the balls will not stick to the spoon. It can be packed into fresh-keeping bags according to the size of each serving and frozen in the refrigerator.

Why can't you make tofu balls?

Vegetarian tofu balls

Ingredients: one piece of tofu (1LB), 65438 white radishes +0/3 (about 250g) and 6 mushrooms.

Seasoning: about two teaspoons of salt (adjusted according to personal taste), two teaspoons of white pepper and two eggs.

Exercise:

1) tofu is broken, white radish is shredded, and mushrooms are diced.

2) Mix the above materials evenly, add salt and white pepper to taste, and if monosodium glutamate is not excluded, add a proper amount of monosodium glutamate.

3) Stir the eggs evenly after adding them (starch is not needed because the eggs are sticky).

4) Heat the wok and add salad oil (the more oil, the better to fry).

5) Make the mixed bean curd into balls, put them in an oil pan, turn to medium and low heat, fry until both sides are golden, then take them out and put them on a plate.

Meatballs and tofu balls

Ingredients: 500 grams of meat stuffing, 200 grams of tofu, 500 grams of green vegetables (vegetables, rape and cabbage) and 2 eggs.

Accessories: sesame oil 15g, monosodium glutamate 10g, soy sauce 50g, refined salt 12g, starch 20g, onion and Jiang Mo each 10g.

Method:

1. Stir the chopped tofu and minced meat, minced onion and ginger, 7g of refined salt, eggs, soy sauce and starch with a little water to make a paste; Wash vegetables and cut them into filaments for later use.

2. Pour the water into the pot and bring it to a boil. Squeeze the bean curd into balls with the size of 1.5cm, put them in a pot, then add shredded vegetables and refined salt, and finally add oil and monosodium glutamate.

Features: the meatballs are soft and tender, the soup is delicious and nutritious.

The key to making: tofu should be crushed. Chop the minced meat and stir until it is thick, so that the meatballs are smooth and beautiful.

Tofu balls

Main raw materials: old tofu, carrots, potatoes and minced meat.

Cooking method:

1, add a little yellow wine and monosodium glutamate to minced meat, then mix well and steam.

2. Steamed potatoes and carrots, peeled potatoes and mashed with carrots.

3. Pour the mashed potatoes and carrots into minced meat, stir them into paste, and then add salt, monosodium glutamate and chopped green onion to make minced meat. Then stuffed into old tofu to make tofu balls.

4. When the oil pan is seven minutes hot, add meatballs. After the meatballs are fried to golden brown, they can be picked up and put into the pot.

There is a "Tao" in food.

This "blood-nourishing dish" is probably the most popular among children. Looking at the golden ball, it's strange that the child's index finger doesn't move! Wait, these meatballs are all "filled with dried Kun"! Old tofu, carrots, potatoes and minced meat are all "nutrition kings". It's strange that children don't make up after eating them!

Fried tofu balls

Raw materials:

Ingredients: 400 grams of tofu and 30 grams of lean pork. Accessories: salad oil 100g, 2 eggs, tomato 100g, auricularia auricula 30g, green pepper 50g, water starch 20g, flour 15g, onion 10g, cooking wine 2g, soy sauce 3g, pepper 2g, refined salt 4g and monosodium glutamate.

Method: (1) Chop tofu and pork into mud; Wash onion and cut into powder; Wash tomatoes and cut into pieces; The fungus was torn into small pieces.

(2) Put tofu and pork into a bowl, add eggs, flour, cooking wine, pepper, 2g salt and 5g chopped green onion, and make into paste for later use.

(3) Heat the oil in the pot, squeeze the evenly mixed raw materials into balls as big as Yuanxiao, put them into the pot in turn, and flatten the balls with the back of a spoon. Fry until golden brown on both sides, remove and drain the oil, and plate.

(4) Add chopped green onion into the original pot, stir fry for a while, then add tomatoes, green peppers and fungus, add soy sauce, refined salt, monosodium glutamate and 100g water, boil, thicken with water starch to make a thick juice, and pour it on tofu balls.

Fried tofu balls

Ingredients: 200g Taian 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, 4g refined salt, 5g pepper noodles, 50g starch, salt and pepper 10g, 20g sweet and sour juice.

Features: meatballs are tender outside and tender inside, delicious, soft and crisp to eat, seasoned outside and full of flavor.

Production method: 1. Steam the tofu in a cage for 15 minutes, take it out and drain it, press it into a paste with a knife, put it in a big bowl, add eggs, dried laver, sweet noodle sauce, Jiang Miao, chopped green onion, turnip powder, coriander powder and refined salt pepper noodles, mix well to make stuffing, and squeeze it into 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 the plate. Bring salt and pepper or sweet and sour sauce to the table.

If you want to put fungus, stick a thin layer of starch on the surface of meatballs so that the oil will not collapse.

How to make tofu balls?

This time, my husband suddenly asked the boss for ten pounds and asked his mobile phone number, fearing that he would not touch it next time.

Methods Old tofu, eggs, onion, ginger powder, salt, chicken essence and pepper were used.

1. Press tofu into mud with the back of a knife and put it in a big bowl.

2. Put the egg white, minced onion and ginger, raw flour, salt, chicken essence and pepper into a tofu bowl and stir in one direction. 3. Pour oil into the pan, when it is warm (50% to 60% hot), grab the tofu stuffing with one hand and knead it into a fist shape, squeeze the tofu out of the tiger's mouth into a ball shape, scoop it into the oil pan with the other hand, fry it until golden brown, and take it out and put it on oil-absorbing paper. Or wrap tofu in gauze, prepare a small bowl of clear water when squeezing out water for frying, dip it in water with a spoon and then take out the extruded tofu balls, so that the balls will not stick to the spoon, and can be put into fresh-keeping bags according to the amount of each consumption and frozen in the refrigerator.

How to make oil tofu balls delicious?

Ingredients: 400g tofu for 3 people, 20g pork, egg 1 20g, 300g peanut oil, 5g salt, ginger 1 slice, 2 cloves garlic and onion 1 slice. Black pepper 1 g fried tofu balls step 1 fried tofu balls is completed. Prepare the raw materials for the second step of frying tofu balls; the third step of common frying tofu balls; the third step of cutting onions, ginger and garlic into pieces; the fourth step of simple frying tofu balls; after the eggs are evenly stirred, add minced meat, chopped green onion, minced garlic and black pepper, and mix well; the fifth step of how to eat fried tofu balls? Pinch tofu and mix with minced meat. Add starch and proper amount of salt and stir well. Step 6 How to make fried tofu balls into balls? Step 7: How to fry tofu balls? Add oil to the wok and heat it to 60%. Step 8 How to make fried tofu balls and fry them until golden brown? The ninth step is how to stir-fry tofu. Stewed meatballs can be eaten directly or in soup.