Zhenxin tofu
Origin of snacks: There is an interesting legend about the invention of tofu meatballs: Once upon a time, there was a large family who had a banquet. The cook accidentally took away a silver carp used for cooking by a cat. The cook had a quick idea and made a fake fish ball-tofu meatballs with tofu. Unexpectedly, after the banquet, all the people who ate applauded it. From then on, the tofu meatballs spread widely
Recipe Recommendations
- salty and fresh
- quick-boiled
- three-quarters of an hour
- ordinary
Steps for Zhenxin tofu
1
A piece of tofu.
2
Wash the pork belly first.
3
Wash the shrimps.
4
Wrap the tofu with gauze to remove the moisture.
5
Pour into a basin.
6
Add egg white, tapioca flour, salt, and chopped onion and mix well.
7
Chop pork, shrimp, and mushrooms, add salt, monosodium glutamate, and pepper and mix well.
8
Take a small piece of tofu and press it flat.
9
Wrap in the meat paste into meatballs.
10
Put the cooked meatballs into a plate.
11
Put enough water in the pan, heat it until it is close to boiling, and add the meatballs.
12
Pick up the meatballs when they surface to the water.
13
Pour into a plate for later use.
14
Put lard in the pan, add onions and ginger and stir-fry until fragrant.
15
Pour in a proper amount of water, and then pour the simmered tofu meatballs into the pan.
16
Cook on slow fire until 10-15 minutes.
17
Add monosodium glutamate, sesame oil, and rice wine, and serve after taking out of the pan
18
Put it into a plate and you can eat it.