Tofuball soup

By VicentaLakin

Tofuball soup
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Recipe Recommendations

  • flour a big bowl
  • pork belly half a catty
  • tofu a pound
  • kelp a
  • tomatoes a
  • spinach five
  • Yuba a pack
  • eggs two
  • water appropriate amount
  • salt five spoonfuls
  • oil appropriate amount
  • scallion three
  • Jiang a
  • garlic five-petal
  • soy sauce two spoonfuls
  • spiced powder a small spoonful

Steps for Tofuball soup

  • 1
    Sea belts bubble early. At least an hour. Scratch the silk when it's done. A little wider。
  • 2
    Alive face: first, on the garlic chops. Then, take a big bowl of noodles, pour in onions of garlic, and add two eggs, three spoons of salt, one spoon of five powder, and two spoons of raw smoke. Then you mix, you mix, you add water. The pasta has to be a little thicker. Finally, a half an hour of silence。
  • 3
    Tofu flowed clean water and then sliced it like the thickness of the picture. Be a little broader。
  • 4
    The pot is filled with appropriate quantities of oil, and it burns up to 70% of the heat, and the tofu is blown up。
  • 5
    Blasted to two sides to extract the asphalt。
  • 6
    It's the same thing as the mackerel
  • 7
    Bronzeballs can be squeezed with a spoon. (Recommends to squeeze out the balls with your hands, make them more round) Out
  • 8
    Three bowls of fresh water were added to the pot, and when the water opened, the seaweed was put in and cooked for half an hour。
  • 9
    Tofu cutters
  • 10
    Scratch the spinach, scratch the tomatoes。
  • 11
    A tofu strip, tomatoes, spinach and bellows will be added to the sea belt in half an hour. Add two spoons of salt. Two spoons of raw salt。
  • 12
    Finish it, add vinegar. It tastes great

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