Simply adding tofu to the filling of croquettes can make the meatballs more tender and delicious. The disadvantage is that the shape of the meatballs is not easy to grasp. Simply adding steamed buns can make the meatballs better shaped and taste more mellow and crispy. Therefore, when making meatballs, it is best to use two ingredients together to achieve a tender and crispy texture at the same time. You must pay attention to the ratio between the two. The volume of tofu and steamed buns is 1:1. Too much tofu is too watery, and too much steamed buns are too hard.

Preparation of meatball fillings. First, cut the old tofu into large pieces and steam it in a pot. This can remove the beany smell in the tofu. After the water is boiled, steam it for about five minutes. Break up the white flour steamed buns and set aside. Pour the steamed tofu into a large enough bowl, cool it and crush the tofu into pieces with your hands. Then pour the chopped steamed buns into the bowl and mix with the tofu and mix well. The steamed buns can absorb the excess water in the tofu, then add an appropriate amount of salt, chicken essence and white pepper, and continue to stir evenly. Finally, add eggs at night. Friends who like to eat meat can add an appropriate amount of minced meat to make the taste better. Then add an appropriate amount of sweet potato starch or potato starch to the bowl, which can increase its stickiness and prevent the balls from being too loose. After everything is mixed evenly, all the meatball fillings are completed.

Fried meatballs. Heat oil in a pan and squeeze the tofu into small balls with your hands. You can fry it while making it. This is more efficient and allows you to better control the shape of the meatballs. Pour enough cooking oil into the pot. Heat the oil to 50% hot over high heat, then turn to low heat and start frying. The oil temperature of 50% can allow the meatballs to be heated evenly. Slowly put the meatballs into the pot and fry until they are set. Return the heat to high and continue frying for about two minutes. Remove the meatballs when they are hard and crispy on the outside. When the oil temperature rises to 70% hot, then pour the meatballs into the pot and fry again. After about ten seconds, the meatballs will be fried and removed to control the oil. The meatballs made this way are crispy on the outside and tender on the inside, and can be used with a variety of dishes.