Tofu Yuanzi Stick Vegetable Soup

1

One and a half kilograms of tender tofu. (It must be tender tofu, old tofu, the kind with brine will not work.)

2

Break it with your hands. It saves time and effort, and you must grab the shredded ones. The more shredded the tofu garden, the better the taste. (You can also crush it with a larger spoon.)

3

Chop the onions and ginger carefully.

4

Take 500 grams of pork stuffing, and place it into the shredded tofu together with chopped green onions and ginger.

5

Beat in a whole egg. (Egg white is the best. I usually use whole eggs, which will not affect the taste and color of the Yuanzi)

6

Add cornflour. The ratio of the amount of cornflour to tofu is generally one and a half kilograms of tofu plus one or two more cornflour. (Based on Minori's experience, I personally recommend sweet potato flour, which is sticky and has a good taste)

7

Two tablespoons of salt.

8

Two spoonfuls of MSG.

9

Stir all ingredients together vigorously.

10

Take a relatively large pot and add cold water to make the water wider. Open fire and when the bottom of the pot begins to bubble, turn down the heat and start to boil the meatballs. Take a small rice spoon, dig a spoonful of the mixed tofu filling and place it in your palm, use the power of your palm and spoon to gently beat the filling to shape the loose tofu into a meatball shape.

11

Continue to keep it closed and add the tofu meatballs.

12

When the color of the meatballs turns white and float, you can turn up the heat.

13

Peel the stick vegetables and cut them into hob pieces.

14

Pour into the pan.

15

Cover the lid and cook over medium heat for 20 minutes.

16

A delicious family soup that is both delicious and clear and nourishing is ready.

1. Tofu generally selects southern tofu because the texture of southern tofu is soft and tender. 2. The ratio of tofu and pork ground meat is generally 2:1. Friends who like meat can also have half of tofu and pork ground meat, that is, 1:1. 3. The purpose of adding eggs is to increase the stickiness of tofu yuan, which is not easy to dissolve into the pot. Of course, the pork itself and tofu play a certain bonding role. You can't have too many eggs, because tender tofu has a lot of water. If you press 1- 2 kilograms of tofu, you only need to add one egg at most. Once I added two eggs, but the result was too thin. Then I added starch, the taste was greatly reduced, and the taste was very strong. Failed! 4. Strictly speaking, only egg whites should be taken. In order not to be wasted, even the whole egg can be put in, which will basically not affect the taste and jade-like color of the tofu yuan. 5. The amount of starch is also very critical. How much is appropriate? If you add too much, the tofu yuan will have a hard taste and will conceal the fragrance of the tofu itself. If you add too little, the yuan will disperse as soon as you put it in the pot, completely turning into a pot of mixed "tofu and meat soup". Not bad. After countless attempts and summaries, I think that the ratio of tofu to starch is generally one and a half kilograms of tofu, and one or two starch is appropriate. 2. When adding meatballs, don't wait until the water in the pan boils. When the cold water pan is heated until fine bubbles are just beginning to emerge at the bottom, turn down the heat and start to add meatballs. Blanch them while cooking. Don't stir them first. When the meatballs are cooked, they will float up on their own. If the heat is too high or the outer layer of the meatballs has not solidified, they will stir them in a hurry, and the meatballs will easily disperse.