♪ Golden gravy tofu fish balls ♪
By VicentaLakin
Winter's favorite is soup, hot, hysteria, pots, all kinds of food, and it's baking. In winter, too, the food items are preferred with cabbage and tofu, not only because they are cheap, but also because they are not available for four seasons, and they eat too much. In the old saying, “Pyramid tofu is safe”, the mildness of these food items is evident. But it's cold in the winter, and it seems to be less than energy to eat veggies alone, so it's better to have a little bit of "silent." The rest of the hot pot was used to make a pot of gold soup. Especially the large cabbage, which is so bad that it's so sweet that it can be fully released into the soup, and then a bowl of soup
Recipe Recommendations
- fish ball 1 set
- Chianye tofu 8 pieces
- white jade mushroom 1 handful
- frozen tofu 1 set
- Chinese cabbage 1 block
- Zi Zhi Jiang Jin Tang Fat Beef Sauce 45 grams
- water appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for ♪ Golden gravy tofu fish balls ♪
1
Material taken together: fishballs, fish tofu, frozen tofu, Chiba tofu, platinum mushrooms, cabbage, gold soup and fat cow sauce。
2
The cabbage cut big, the platinum mushrooms in two。
3
Water in the pot, a bag of gold soup and fat cow sauce pour into the soup and the fire boils。
4
Fishballs, fish tofu, tofu, tofu, frozen tofu, etc., are put in soup and boiled in the fire for 10 minutes, releasing the full smell of fresh and ingestion。
5
It's boiled fish balls, tofu。
6
It is not easy to sow cabbage, which is not easily cooked, so that it can be fully heated in the soup; it is possible to put the casserole on the table and eat it with heat, not only to keep warm, but also to keep the food warmed in the course of the eating, or to use it as a small fire pan to add food to the soup from time to time。
7
Soy-bean fishballs, hot as a pot, fresh and delicious♪ Golden gravy tofu fish balls ♪ Make Tips
One, it's a pot of quick soup, similar to a small pot of fire, where all the food can be cooked to the table or warmed up to the table, and the food can be adapted to its preferred variety; two, I use a “sweeder” of gold and custard, which can be used to make a variety of soups, in addition to gold and custards; its colours are yellow, spicy and spicy, and the sauce can be used with human taste。