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Method for making tofu balls
1 The bought tofu (tender tofu) controls the moisture in it. Put on gloves and grab them.

2 ginger and garlic are minced and chopped. Put chopped ginger, garlic and a new raw egg into the tofu paste.

3 Add appropriate amount of white pepper and salt. Add a little msg. Add an appropriate amount of cassava starch (I put about 60 grams) and a small amount of baking soda (I put about 2 grams).

4 stir the tofu paste again. Tofu paste should be soft at this time.

5 Heat the oil in the pot to 50% heat, maintain the medium heat, and make the tofu paste into a big ball and gently put it in. After you put it in, it can become a medium fire. At this time, gently shake the cauldron to prevent the meatballs from sticking to the bottom pot. Deep-fry the meatballs until the skin is golden and the shell is moderately soft and hard. Oil after fishing.

6 leave a small amount of base oil in the pot, add onion and garlic slices and star anise and stir-fry until fragrant. Add a little Xu, sesame oil and sugar to taste. Put the fried meatballs in and cook them for a while before taking them out. (Not cooked either)

7 Pick up tofu balls, add carrot powder and boil. Add the right amount of starch. Add sesame oil and vanilla powder to taste after flameout. You can boil the pot.