Hydrangea meatballs

By MaxTerry

Hydrangea meatballs
Ingredients: salt,tofu,potatoes,carrots,MSG,sesame oil,ginger,water fungus,diced green onion

Recipe Recommendations

  • potatoes 100g
  • tofu 150g
  • water fungus 1 flower
  • carrots half a
  • salt appropriate amount
  • diced green onion appropriate amount
  • ginger appropriate amount
  • sesame oil appropriate amount
  • MSG appropriate amount

Steps for Hydrangea meatballs

  • Make step 0
    1
    Squeeze the tofu into a paste.
  • Make step 1
    2
    Steam the potatoes, peel them, put them in the tofu paste, and let dry for a while.
  • Make step 2
    3
    Tear water-dried day lily into thin threads, cut water-dried fungus and carrot into thin threads, and grasp evenly.
  • Make step 3
    4
    Squeeze potatoes and tofu into a paste, add appropriate amount of chopped green onion, ginger, salt, and a little MSG.
  • Make step 4
    5
    Make meatballs of equal size.
  • Make step 5
    6
    Roll the meatball among the three threads and gently pinch it with your hand to make the three threads stick to the meatball.
  • Make step 6
    7
    Steam the prepared meatballs for 10 minutes, sprinkle with appropriate amount of sesame oil and serve.

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