working methods

Soak mushrooms in clear water, wash carrots, peel them, and cut them into fine dices; Cleaning rape, cutting stems and leaves;

Crushing tofu, adding mushrooms, carrots, rape, eggs, salt and pepper, and stirring well;

Pour more oil into the pot, heat it with low fire, take a proper amount of tofu and vegetable paste and make them into balls with a spoon, gently put them into the pot, fry them until golden brown, take them out, and eat them after absorbing oil with kitchen paper.

skill

Tofu should be made of north tofu (old tofu), but lactone tofu and tender tofu are not.

The well-mixed tofu and vegetable paste is relatively loose (relative to the meat stuffing) after being agglomerated into balls, so when the balls are put into the pot, they should be slowly put down along the edge of the pot. Don't turn the freshly made meatballs in a hurry. Turn them carefully after frying. In fact, this meatball is "fragile" even if it has been fried, and the whole production process should be light.

There is an old saying that "you can't eat hot tofu if you are impatient." The delicious tofu balls that have just come out of the pot are extremely hot and must be put aside to eat.