Tofu soup

1

Tofu is crushed, soaked。

2

The meat grinder grinds the meat into mud。

3

Garlic seed cut to the end and hide together。

4

They add salt, chicken and raw smoke. Just keep hiding like this。

5

Tofu mud with eggs, grab it。

6

Grab the tofu。

7

Put some tofu in your hands and press flat。

8

Pie。

9

The hands fell back and forth, the left fell on the right hand and the right fell on the left hand. About 10 rounds would be fine。

10

DO ONE IN THE POT. IT'LL BE FINE IN 15 MINUTES

11

The finished chart。

1. You must use firm tofu. 2. The tofu must be mashed and drained of excess water. 3. For 1.5 jin of tofu, you need about half a pound of meat filling and one egg. The amount of egg cannot be too much or too little; it acts as a "glue" to keep the tofu from falling apart. 4. When making the tofu balls, you need to control the force when patting them back and forth with both hands. If you use too much force, they will scatter; if you use too little, they won't be compact. 5. When adding them to the pot, the movement must be slow and gentle; otherwise, the force of the water will cause the tofu balls to scatter. 6. Generally, chicken soup is used to cook the tofu balls, as the flavor combination is perfect. 7. Add the tofu balls once the water is boiling, similar to how you cook dumplings, but the heat must be kept on low to maintain a gentle simmer in the broth. High heat will also cause them to scatter. 8. Add a spoonful of salt to the broth to make the tofu balls firmer. 9. There should be enough broth to completely submerge the tofu balls. This way, you don't need to flip them over.