Step

1.1. Prepare ingredients: 15g tofu, 4g pork, a little shrimp skin, 3 small mushrooms, 2g carrots, 1g egg liquid and 8g starch.

PS：? The stuffing in tofu can be replaced at will, and it is best to choose tofu with a little less water. You can put it in the refrigerator for a while first, and it is easier to form when making meatballs.

2.2. Cut the pork into small pieces first.

3.3. Then put it into a blender and stir it into meat, or chop it into meat with a knife.

4.4.? Peel the carrot and cut it into pieces.

PS: Because it is made into meatballs, all the ingredients should be cut into pieces, so that all the fillings can be better aggregated.

5.5. Then chop the shrimps.

PS：? Shrimp skin is made from dried shrimps. The calcium content in shrimp skin is particularly high, close to 1 mg /1 g, which is almost the champion in all daily foods, and is very suitable for supplementing calcium for babies. However, the sodium content of shrimp skin is also relatively high, so I usually use wild dried shrimp skin, which has a relatively low sodium content and is more suitable for babies.

6.6. After the water is boiled, add the mushrooms and blanch for 2 minutes.

PS：? Mushrooms are rich in purine, nucleotide and other umami substances, which are especially suitable for soup and stuffing. But because many babies don't like the taste of mushrooms, it's best to blanch them in advance.

7.7. Then take out the mushrooms and cut them into pieces.

8.8. Mix the minced meat, mushrooms, carrots and shrimps evenly, and serve as the center of tofu balls. Remember that all the ingredients must be chopped to pieces before they are delicious ~

9.9. Mash tofu with a spoon into tofu paste.

PS: babies over one year old can add a little less salt to the bean curd paste to taste according to their tastes.

1.1. Then pour in 1g of egg liquid. (I probably used 15 grams of tofu with 1 grams of egg liquid, so be careful not to add too much. If there is no kitchen scale, you can refer to the proportion in my cartoon.)

PS: Don't put too much egg liquid, otherwise the tofu will be very thin and won't form balls at all.

11.11. Then add 8g starch and mix well.

PS: After adding starch, it can increase the viscosity of tofu and make it not easy to loosen. After mixing, if it is still thin, you can add a little tofu or starch.

12.12. First, make tofu into a small ball.

PS: If hemp is too troublesome, you can mix tofu with meat stuffing and then make balls.

13.13. Then squash the tofu and add a spoonful of meat.

PS: Don't put too much meat stuffing, it can be decided according to the size of tofu cake.

14.14. Then make balls and put them on a plate. When rubbing meatballs, you should master the strength, be gentle, and slowly rub them round with softness.

15.15. finally, put a dried cranberry, which can not only make the meatballs look better, but also make them taste sour and sweet.

PS: If there is no dried cranberries, raisins can be used instead.

16.16. Then put the tofu balls into a steamer and steam for about 15 minutes.

17.17. The white and tender tofu balls are ready. If you have time, you can make some tomato juice and pour it on the balls yourself. The tomato juice balls are also very delicious! When the meatballs are given to the baby, they must be divided into small pieces. Don't let the baby put them in his mouth.

Tips

Adding egg liquid to tofu can make tofu more tender and smooth, and adding starch can make meatballs easier to shape, not easy to loosen when steaming, and very soft and tender to eat.