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.
Move one quickly.
5. Boil the water in the pot, take a ball of stuffing, turn it over with both hands to form a compact meatball with smooth surface, and gently put it into the water.
6. Put the meatballs in and cook them one by one.
7. Cook for about 5 minutes until the meatballs float slightly.
8. Season with salt and sesame oil, and add coriander segments before cooking.
skill
1, it is best to choose fresh pork, and frozen pork has low viscosity.
2. Adding eggs and starch can make the stuffing sticky and the meatballs are not easy to disperse.
3. Adding cooking wine and white pepper can remove the beany smell of tofu. If it is contradictory, you can blanch it in advance or squeeze the water out of the tofu.
4. Take a lump of stuffing, turn it over with both hands until the surface of jiaozi is smooth, and then put it in boiling water to prevent boiling.