Suitable for consumption in the early and second trimester of pregnancy.
The tofu meatballs in the finished dish have the taste of seaweed stewed meat, and the seaweed and meat have the flavor of tofu. The three are matched and each has its own strengths. They have both meat and vegetables, giving them a unique flavor.
Tofu contains minerals such as calcium, phosphorus and potassium, and contains vitamin B1. Seaweed is rich in iodine, and pork contains high-quality protein. Regular consumption has a good nourishing effect on pregnant women.
Grilled tofu meatballs with seaweed
Recipe Recommendations
- tofu 250 grams
- minced meat 50 grams
- Hymie 15 grams
- flour 1 tablespoon
- dry starch 1 tablespoon
- boiling water 1 large bowl
- soy sauce 3 tablespoons
- salt 1 teaspoon
- chicken essence 2 teaspoons
- aniseed the 2
- cinnamon 1 small piece
- cooking wine 1 tablespoon
- vegetable oil appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Grilled tofu meatballs with seaweed
1
Mash the tofu, add the minced meat, sea rice, onion and ginger, chicken essence, salt, dry starch, and flour, stir well.
2
Make it into meatballs.
3
Pour the oil into the pan and heat until 60% hot. Add the tofu meatballs and fry them until the surface is golden brown. Remove and set aside.
4
Pour a little oil into the pan and heat it up, cut the pork belly into small pieces and pour it into the pan, add the aniseed and cinnamon, stir fry until the pork belly is oily, add the chopped green onion and ginger and stir-fry until fragrant.
5
Pour in soy sauce, cooking wine, and a little salt and stir well.
6
Add boiling water to boil.
7
Cut the kelp into diamond-shaped pieces and pour it into a pan to boil, turn to low heat and simmer for 1 hour.
8
Finally, pour in the fried tofu meatballs and continue to simmer over low heat for 15 minutes until the tofu meatballs are delicious, and add chicken essence to season.