Do you know how to make super low-fat tofu balls without meat stuffing?
when we talk about tofu, we have to say that it has a long history. It is said that in 164 BC, it was invented by Liu An, the grandson of Emperor Gaozu Liu Bang, the king of Huainan. I heard that when Liu An was burning and refining medicine on Bagongshan Mountain at the intersection of Shouxian County and Huainan City, Anhui Province, he inadvertently ordered fried noodles with plaster of Paris, and then invented tofu. By the Five Dynasties, tofu had become very common. Basically, every household takes tofu. There are many kinds of tofu, but the tofu that is often eaten every day is dominated by the southern and northern tofu.
north tofu: north tofu, also known as old tofu, refers to tofu made by using bittern as an adhesive. Its strength, elasticity and ductility are stronger than that of south tofu, and at the same time, its moisture content becomes lower, so the material of tofu is not smooth and it tastes hard. The protein content of Beidoufu is relatively rich, which is around 12.2%, and the content of calcium and magnesium is also very rich. It is suitable for cooking some fried, fried and fried dishes. Today, all our tofu balls are made of north tofu. Because they are very hard, it is easy to make the shape of the balls.
South tofu: South tofu is also known as plaster of Paris tofu, and the molding agent it uses is plaster of Paris. Compared with north tofu, South tofu is purple in color and tender in taste, with a protein content of about 6.2% (only about half that of north tofu). South tofu needs more water than north tofu, and its material is fresh and tender, so it is suitable for frying, and it can also be used to mix cold dishes, steam, soup, stew and other dishes.
how to choose tofu?
1. Smell: High-quality tofu smells strong bean aroma, while inferior tofu has no bean aroma, and even has a shallow fishy smell or the smell of chemical raw materials. 2, look at the color: the color of high-quality tofu is a little yellowish or light yellow, smooth and delicate. Fake tofu is dull, too white and purple, and may be added with bleach. Some tofu is regarded as dark gray or dark brown, so don't buy tofu with incorrect color.
3. Shake it: High-quality canned tofu looks flat, has no bubbles, can't squeeze out water, has no shaking feeling when shaking, and has certain strength and elasticity. Inferior tofu has no toughness and strength, and it is easy to rot and break. When you squeeze it, you will produce water and shake it in your hand. Knowing the main points of the above knowledge, do you have a little more "curiosity" about tofu? It's better to try today's delicious tofu meatballs with low fat, which are more fragrant than meatballs. The method is simple and easy to get started, and the detailed process is below. Learn it quickly!
fried tofu balls
food: a piece of tofu, 111g cassava starch, 1 tomatoes, 51g carrots, 1 sausages, 5 Pleurotus ostreatus, 2 green onions and 1 eggs. 1, the north tofu is broken, it is best not to have a block. . 2. Chop Pleurotus ostreatus, carrot, sausage and green onion, put them into tofu stuffing, beat an egg, put cassava starch, add 1 spoon of oil consumption, 1 spoon of salt and 1 spoon of soy sauce, and mix well. . 3. Brush the oil in each column of the abrasive tool, grab a small group of tofu paste and make it into balls with a spoon, put it in the grid, and boil it golden on each side. 4, fried meatballs can be eaten directly, and you can also make a sauce. 5, the purser's favorite ketchup practice: tomato cross knife, peeled with boiling water, cut into diced. Boil the oil in the pot, add diced tomatoes, add a teaspoon of salt to help the tomatoes out of the pulp, then add a proper amount of water to cook the tomato sauce, stir well, pour it on the meatballs, and sprinkle with chopped green onion.