Today I would like to share with you a special delicacy made with cucumbers, raw pork and water tofu, cucumber meatballs. The making of cucumber meatballs is very simple. They are tender and juicy after being made. Not only are the meatballs very tasty, but the tofu is also very tasty. So let’s take a look at this cucumber meatballs recipe. How exactly is it done? Cucumber meatballs

1. First prepare two cucumbers, a small piece of tofu, a green pepper, a small chili, five or six garlic cloves, a green onion, and an appropriate amount of salt. Vegetable oil, oil consumption, spicy fresh dew, white pepper, tapioca starch. After all the above ingredients and condiments are ready, we start cooking this very delicious, tender and juicy cucumber meatballs. 2. Soak the cucumber in clean water for 10~20 minutes. After soaking, we first control the moisture on its surface, and then cut off its tail and head. Then change the grater and grate it into silk, and put the silk into a bowl. You can also use a knife to cut it into silk, but it is more troublesome.

3. Add an appropriate amount of salt to the cucumber shreds and mix them well. The purpose of adding salt is to remove the excess water from the cucumber. After adding the salt and mixing well, we will directly Set the cucumber aside. 4. Take out the prepared water tofu, first cut it into slices about one centimeter thick, and then cut it into small pieces. After cutting into small pieces, put it on a large stock plate. Remove the stems and seeds of the green and red peppers we have prepared. Of course, they need to be washed beforehand. After removing the stems and seeds, cut them into shreds and then into small pieces. After cutting, put them on a large plate. spare.

5. After the garlic is ready, we first crush it, then cut it into minced garlic, and put it into a small plate for later use. Then take out the green onions we prepared, wash them, and then cut them into segments. After cutting, put them on a small plate and set aside. 6. Brush the pan with oil. After the oil is heated, put in the tofu, put them in piece by piece, arrange them neatly and thinly, and then fry until the bottom of the tofu is golden, then turn it over. Fry until both sides are golden brown, control the oil and add water, scoop it out, scoop it out and put it on a small plate for later use.

7. After the cucumber is pickled, we pour it into the filter cloth, seal it tightly, squeeze it hard, squeeze out the water in the cucumber, and pour the cucumber into the minced meat. Add appropriate amount of oil, monosodium glutamate, white pepper, salt, and tapioca starch and mix well. 8. Put the watered tofu into a plate and spread it out in one layer on the plate. There is no need to stack them together. From now on, roll the meatballs. Take an appropriate amount of stuffing and put it on your hands. Squeeze it hard to squeeze the meatballs. Make the porcelain firmer. After making the meatballs, place them directly on top of the tofu. Then gradually add water to the wok and steam for about 15 minutes. 9. In another pot, sauté onions, ginger and garlic, add oil, light soy sauce and stir-fry evenly, add cold water to boil, then add green and red peppers, stir-fry until bubbling, pour it on the meat immediately On top of the meatballs, a very delicious cucumber and meatballs is ready.